A North Indian curry so-called because it contains pickling (achari) spices common to that area. Slow cooking the ingredients packs a punch and gives a wonderful flavour combo when combined with rice.
AuthorHungry PandaCategoryMeatDifficultyIntermediateSet the rice cooker to SLOW COOK function and add a little oil. Add the mustard seeds and allow them to pop. Add cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds. Sauté for 10-15 seconds.
Add the sliced onion and mix well. Add whole red chilies and sauté for 3 to 4 mins covered or until the onions become translucent. Next, add ginger, garlic, turmeric, chillies, salt and mix well.
Add the chicken pieces and stir everything together until the chicken is coated with all the spices.
Add 1⁄2 cup of water and deglaze the pot. Stir in the sugar, lemon and lime juice, lime pickle and salt to taste. Layer the tomato paste on top and do not mix. Close the lid and set to SLOW COOK for 60 minutes.
When finished cooking add a few spoonful of hot liquid from the cooker to the yogurt and stir (this prevents the cold yoghurt from splitting). Use cornflour if needed for thickness.
Add the yoghurt to the chicken and mix well. Stir in lemon juice and garnish with coriander.
Serve with basmati rice (or pilau rice) and naan.
Ingredients
Directions
Set the rice cooker to SLOW COOK function and add a little oil. Add the mustard seeds and allow them to pop. Add cumin seeds, fennel seeds, nigella seeds, and fenugreek seeds. Sauté for 10-15 seconds.
Add the sliced onion and mix well. Add whole red chilies and sauté for 3 to 4 mins covered or until the onions become translucent. Next, add ginger, garlic, turmeric, chillies, salt and mix well.
Add the chicken pieces and stir everything together until the chicken is coated with all the spices.
Add 1⁄2 cup of water and deglaze the pot. Stir in the sugar, lemon and lime juice, lime pickle and salt to taste. Layer the tomato paste on top and do not mix. Close the lid and set to SLOW COOK for 60 minutes.
When finished cooking add a few spoonful of hot liquid from the cooker to the yogurt and stir (this prevents the cold yoghurt from splitting). Use cornflour if needed for thickness.
Add the yoghurt to the chicken and mix well. Stir in lemon juice and garnish with coriander.
Serve with basmati rice (or pilau rice) and naan.
Notes
Remember to deglaze the pot after sauté to prevent burning ingredients. The idea is to sauté and not burn. Don’t add cold yoghurt to the hot curry but instead add a few spoonfuls of the curry to the yoghurt first to prevent splitting.