Curry Monday – Achaari Chicken

Apologies for the brief nature of my posts recently. I’m currently trying to fill in the mother of all applications forms for a job I really want. Not only is the application form long with a detailed supporting statement I also have to submit my CV and covering letter. It seems to be taking forever!

I’m so glad tonight’s curry was nice and quick as I wasn’t in the mood for anything fancy. Achaari contains similar ingredients to chutney and unsurprisingly resembles chutney in taste. It tasted like a light and spicy sweet & sour curry, Perfect for a summer evening. The original recipe has onion seeds (I couldn’t get my hands on any) and a great deal more chilli powder. The only change I’ll make next time is to maybe grate the onion to give the sauce a thicker texture.

Achaari Chicken
Serves 2

1 tbsp sunflower oil
1/4 tsp mustard seeds
1/4 tsp coriander seeds
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1 tbsp tomato puree
100ml water
1 onion, finely sliced
1 clove of garlic, minced
sprinkle of chilli powder
1/2 tsp grated ginger
2 chicken fillets, diced
1 small red chilli, sliced

1) Heat the oil in a wok. Fry all whole spices for 1 min to re lase the flavours.

2) Stir in tomato puree, water, onion, garlic, chilli powder and ginger. Fry for a further minute.

3) Add chicken, cover and simmer for 7 min until chicken is cooked. Stir in chilli slices then serve.

Post Author: Jules

Freelance food geek who's passionate about food education.

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