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This is a collection of recipes that we use in the Tombleson house.
Hope you enjoy!
Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.
Peel and cut the carrot in rolling wedges (Rangiri) and cut the onions in wedges.Cut the potatoes into 1 ½ inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
Cut the potatoes into 1 ½ inch (4 cm) pieces and soak in water for 15 minutes to remove excess starch.
Grate the ginger and crush the garlic.
Heat the oil in a large pot over medium heat and sauté the onions until they become translucent and tender.
Add the ginger and garlic.
Add the chicken and cook until it’s no longer pink.
Add the carrot and mix well to coat with oil.
Add the chicken broth and bring it to a boil. Chicken broth contains a +different amount of salt. If you’re careful with sodium intake or not +sure if your chicken stock is too salty, you can use water only, or use half stock + half water. You can always add salt at the end of cooking.
Once boiling, using a fine-mesh strainer, skim the scrum and fat from the surface of the broth.
Peel the apple and grate it (use as much as you like to add sweetness). I’ve been using this grater and love it.
Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
Add the potatoes and cook until the potatoes are tender, about 15 minutes.
Turn off the heat. If you use the store-bought curry roux, put 1-2 blocks of roux in a ladle and slowly let it dissolve with a spoon or chopsticks. +Continue with the rest of the blocks.
If you’re using homemade curry roux, scoop a ladleful or two of cooking +liquid from the curry broth and add it into the curry paste in a +saucepan. Add more cooking liquid if necessary and mix well until it’s +smooth.
Add the roux mixture back into the soup and stir to combine.
Makes 6 servings
Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.
Do Ahead: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.
