WEEK 10 - Murgh Dopiazah: Fat Dog Curry

This is Fat Dogs favourite curry. Fit for a beast!

Chicken With Onions: Murgh Dopiazah

x4 Chicken Breasts
x2 Large Onions
x2 Cloves Garlic
Chillies
Fresh Ginger
Lemon
Cooking Oil or Ghee (butter)
x2 Teaspoons of Ground Cumin
x1 Teaspoon of Ground Coriander
x1 Teaspoon of Ground Turmeric
x1 teaspoon of Star Anise (about x1 'star')
Chili powder
Chicken stock
1/2 Teaspoon of Saffron Threads
Salt/Pepper
1/2 Pint Natural Yogurt
Small Pot of Cream or Crème fraiche


For The Paste:

Put the ginger, chillies, x1 onion, garlic with the lemon juice and turn to paste. You can grate the onion and ginger if you don't have a liquidiser.

Preparation:

Cut up the chicken as you like and fry in hot oil until browned. Then remove and set aside. Chop 2nd large onion into slices and fry on high heat till softened. Then add the cumin, coriander, turmeric, aniseed and chili powder. They stir for 2 or 3 minutes and add back in the chicken pieces and add the stock to the pan.

Bring back to the boil for 2 or 3 minutes then add the paste mix from the liquidiser. Stir and then simmer for 15 minutes.

Meanwhile pour 1/2 inch of boiling water over the saffron in a cup. Leave to stand and then add this mixture now.

Cook for about 30 minutes. Then add salt/pepper. Add yogurt, stir in and re-heat. Then take off heat and stir in pot of cream or Crème fraiche. You an add another squeeze of lemon if you wish.

This is an amazing curry the combination of lemon, saffron, onion and anise makes an unique flavour. Fat dog has had many, many curries and this is the best. Fat Dog serves Murgh Dopiazah with plain white rice, finely shredded cold lettuce, a large dollop of yogurt (with fresh crushed mint) and a squeeze of lemon (I usually put a bit more spices and chili in as fat dog likes it really hot and strong).

Rice:

For fluffy rice every time, soak the rice in cold water for 30 minutes. Then change the water several times until the water becomes clear (This removes the starches from the rice). Then simmer the rice GENTLY in lots of boiling water (LOTS of water) . Watch the rice very carefully, it will cook quicker because of the soaking. As soon as the rice slightly fills out remove and strain. It should still be hard. Don't worry. Put rice back into the pot. Stir. Take off heat and put on lid. Pot should be hot. Now leave rice in pot with lid on. In five minutes it should soften slightly. Do not overcook rice as it will becomes soft, pasty and fluffy and not fit for dog consumption.