If you are wondering who is Karthik, he is my husband. You might wonder why I named a dish after him?
Actually, I didn’t. His friend, Matt Jabs did!
Matt & Karthik were roommates a few years back and they had a few ‘curry nights’ when Karthik would make this chicken curry. Fact is, Karthik can’t make the same dish twice in the same way. But, Matt had wrote down the recipe as Karthik was making the chicken curry one night and named it after him. Matt has been making chicken curry ever since and his wife and Matt always speak highly of this recipe. Recently he typed it up and sent it to us with pictures. How can I not publish this awesome effort?
I haven’t had this curry myself yet but the hubby was so impressed with a version Matt made.
Preparation Time : 1 hour
Spice Level : 4 out of 5
No of servings : 3 -4
- Red onions : 3
- Tomatoes: 3
- Chicken : 2 lbs
- Tumeric powder (for marinating chicken) : 1 tsp
- Cinnamon sticks (each about 2 inches long) : 2
- Black pepper corns : 10
- vegetable or sunflower oil (don’t use canola) : ½ cup
- Green hot finger Chile’s : 10
- Cumin seeds : 1 tsp
- Curry leaves : 2 springs
- Bay leaves : 2
- Whole cloves : 3
- Whole cardamom: 4
- Red chile powder : 2 tsp
- Chicken masala powder : 2 ½ tsp
- Black pepper powder : 3 tsp
- Salt : 4 tsp
- Cilantro : 1 cup
Method Of Preparation:
- Prep onions, tomatoes, and chicken first by dicing each separately, and stir tumeric into chicken.
- Heat skillet and add cumin seeds, curry leaves, bay leaves, cloves, cardamom, cinnamon, and peppercorns.
- Cook dry until you can smell the roasted spices, then add oil. Simmer spices and oil on medium for a few minutes then add halved chile’s. Simmer for a few minutes stirring occasionally.
- Add diced onions and simmer covered, on medium low (between 2 – 3 on burner) for about 25 minutes stirring occasionally.
- Once onions are very soft, add diced tomatoes, cover, and continue simmering for another 25 minutes.
- Add chicken, then stir in spice mixture (red chile powder, chicken masala powder, black pepper powder, and salt) and simmer covered for about 15 minutes.
- Add 3 cups water, cover, and continue simmering for another 40 minutes. Watch the gravy during this time to make sure it is the consistency you desire, if necessary, cook uncovered to thicken.
- During this last 40 minutes you will also want to start your rice and any paratha’s you wish to serve.
- Stir in cilantro and serve over basmati rice with paratha’s on the side.