This is a dish which combines indian with morocan influences and tastes.
Curry chicken with couscous
(revised and updated with a new photo on 22-nov-2009)
Ingredients
Start by chopping up:
- 1 onion
- 3-4 garlic cloves
- some ginger or pickled ginger
- chicken legs or breast with no skin or bones (~ 500g)
You will also need:
- curry madras (not the red dust formed mainly of peppers from the supermarkets here in Romania. I still have some stock from last time I was in Paris)
- 1 tbs yellow or brown mustard seeds
- salt
- pepper (optional), red chili peppers or even dried romanian red peppers
- a bit of tomato sauce (preferably from 1 fresh tomato cut very very thin or razed)
- garam masala
- 1 egg
Preparation
- Brown the chicken pieces in oil until they are white. Remove and store in a glass or ceramic covered bowl (I hate plastic). Usually this leaves also a bit of sauce, keep it.
- Brown together the onion, garlic and ginger.
- When it’s almost ready add the mustard seeds and wait until they start popping
- Add the curry and stir. Make it very fast to avoid the curry to burn
- Add the chicken and it’s sauce and stir
- Add water (1/2 glass) and the tomato sauce and stir again
- Cover partially and leave it for 30-40 minutes on a low flame
- In the mean time:
- prepare the couscous (sadly I use instant couscous)
- boil the egg
- Just before it’s ready, cut the egg and add it to the sauce and also add the garam masala if you have it
- enjoy
Alternatively you can serve it with white rice for a more original taste. As an enhancement you could add raisins to the initial mix of ginger, onion and mustard seeds. They will enrich the taste and make the results more sweat.