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+-500g Cornish rooster pieces
Cut and rinsed
Cooking time: +- 1h 40 minutes
3 potatoes, peeled and halved
Half cup garda beans,steamed in microwave 2minutes, rinse and strain.
2 tbspn oil
1/2 tsp soomph seeds
1/2 tsp jeera seeds
1/2 tsp mustard seeds
Bayleaves/2 aniseed/1 elatchi
2 cinnamon sticks
half onion finely sliced
1 heaped tsp ground ginger garlic
Half tsp birth masala
2 tbspn Curry masala
1 small grated tomato
2L boiled water
In hot oil add seeds when sputters add bay leaves, other spices, cinnamon sticks, sliced onions, and curry leaves
Braise few seconds, stir, add ginger garlic, stir fry few seconds then add birth masala and 2 tablespoon curry masala, stir…
Add cornish pieces and stir to coat with masalas, add salt to taste.
Add curry leaves/thyme.
Add little water to avoid curry burning.
Braise for about 10 minutes in its own juices, then add water, a cup at a time, to cook chicken for +- an hour, when water simmers down then add your potatoes and gadra beans, sprinkle little salt and masala over potatoes to give it a nice colour.
Braise until potatoes nicely coated with masalas, then add more boiled water and cook on medium heat until cornish is cooked and potatoes are soft…about 30 minutes.
Add water little at a time until gravy thickens.
Add grated tomato. Cook few more minutes.
Garnish with fresh chopped dhania. Serve hot with rice.
Prepared, tried and tested by: Shyama Maharaj
2 thoughts on “Shyama's Delicious Cornish Rooster Curry”
Thank you Anu