How to Make Yummy Indian style Chicken or Hogget Curry (Gulai Kambing)😍🐤🐑🍜😙

Indian style Chicken or Hogget Curry (Gulai Kambing)😍🐤🐑🍜😙.

You can have Indian style Chicken or Hogget Curry (Gulai Kambing)😍🐤🐑🍜😙 using 28 ingredients and 4 steps. Here is how you cook that.

Ingredients of Indian style Chicken or Hogget Curry (Gulai Kambing)😍🐤🐑🍜😙

1. Prepare of Hogget(lamb who is older in age, not all butcher has this).
2. Prepare of (or substitute with 800g chicken thighs off bone).
3. It's of large onions sliced.
4. It's of turmeric powder.
5. It's of medium tomatoes sliced.
6. Prepare of lemon stalk, bashed at the bottom part.
7. You need of ginger paste.
8. Prepare of garlic paste.
9. Prepare of salt.
10. It's of yoghurt (or 1/2 can coconut cream milk).
11. It's of green chillies, chopped finely.
12. It's of fresh ginger, cut julienned.
13. Prepare of kaffir-limes leaves, teared at the edge.
14. It's of oil.
15. It's of Kasuri Methi powder (roasted) (sun-dried fenugreek leaves,.
16. It's of Has a combination between celery&fennel taste bitter-bite).
17. It's of Water.
18. Prepare of Salt n grinded Black pepper.
19. You need of To make GARAM MASALA:.
20. Prepare of Coriander seeds.
21. It's of Cumin seeds.
22. You need of Fennel seeds.
23. Prepare of black mustard seeds.
24. You need of Peppercorns.
25. You need of whole red chillies.
26. It's of Fluffy Jasmine Rice.
27. You need of Garnished: Coriander leaves, to have 1 tbs chopped.
28. You need of big pink potatoes, peeled cut in a big cube. Steam 20'.

Indian style Chicken or Hogget Curry (Gulai Kambing)😍🐤🐑🍜😙 instructions

1. Cook the Jasmine Rice in the Rice Cooker for 17' Peel the Potatoes, slice them thickly as the biscuits thickness for 17'. Pan dry roast the Masala ingredients on low heat for 3' till the items are roasted and release flavour. Take it out on a plate, let it cool..
2. Transfer to a blender and grind it into a powder. This should give around 6 tsp which is sufficient for 600g Hogget or Chicken. Clean and wash the meat pieces..
3. Slice the onions and tomatoes, whisk the yoghurt. Heat oil in a wok add the onions, stir fry for 1' on medium high.Add the meat pieces, mix well and stir for 1' on medium high. Add the ginger,garlic paste,lemon grass stalk,kaffir-lime leaves, and 1' later add the chopped tomatoes,mix well and fry for 2'.Add the roasted Kasuri methi, salt and grinded black pepper.Now reduce the heat to low and cover & cook on low heat for 15' till the onions are softened. Open the lid and give a stir in between..
4. Now add 250ml water, give a mix, cover &cook on low heat for around 40' till the meat pieces are tender.Then lower the heat and add the yoghurt (or the coconut cream milk).Mix it well&cook on low heat for around 4'-5' till it is cooked&oil separates.Add water if required.When the meat is tender then turn off the heat, remove and transfer onto a serving bowl.Take off the lemon grass stalk and the kaffir-lime leaves.Garnish on top with coriander herbs.😍To serve with a fluffy steam rice &potatoes..