Curry Cream Chicken
A rich and velvety Parsi chicken curry that combines the warmth of traditional spices with the delicate texture of fresh cream. Tender chicken pieces are simmered in a savory onion and garlic base before being finished with a unique thickening mixture of cream, wheat flour, and lemon juice. This historical "Curry Cream" offers a delightful balance of savory, spicy, and tangy flavors, creating a comforting dish that pairs perfectly with steamed rice or crusty bread.
Ingredients
- 1 whole Chicken (Tender, cut into pieces)
- 1 pound Onions (Originally '1 seer'. Finely chopped.)
- 1 cup Ghee (Originally '0.5 seer'. Can reduce for modern preference.)
- 1/4 cup Heavy cream (Originally '0.5 pasher' (approx 2 oz). Use fresh, thick cream.)
- 2 teaspoons Curry powder (Heaping. Grind finely if needed.)
- 2 teaspoons Salt (Heaping, or to taste.)
- 1 tablespoon Wheat flour (Originally '1 heaping spoon'. Used for thickening.)
- 2 teaspoons Lemon juice (Freshly squeezed.)
- 1 bulb Garlic (Medium size, peeled and finely chopped.)
- 1 1/2 cups Water (Originally '3/4 seer'. Cold water.)
- 1 teaspoon Red chili powder (Optional, for a spicy curry.)
Instructions
- 1Clean the chicken and cut it into pieces. Wash thoroughly. Peel and finely chop the garlic. Peel and finely chop the onions. Ensure the curry powder is ground very fine.
- 2In a heavy-bottomed pot (traditionally a tinned vessel), heat the ghee over medium heat. Fry the chopped onions until they turn red. Add the chopped garlic, chicken pieces, salt, and curry powder (and chili powder if using). Mix well with a spoon to coat the chicken.
- 3Pour in the cold water. Cover the pot and let it simmer over low heat (originally on embers). If the chicken is not yet tender and the liquid reduces too much, place water on the lid (to create condensation) or add a little hot water inside as needed. Cook until the chicken is tender and the gravy has loosened.
- 4In a small bowl, mix the heavy cream, wheat flour, and lemon juice until smooth. Add this mixture to the curry and stir gently. Let it come to a boil once (just until it bubbles) and the ghee rises to the surface. Remove from heat immediately.