Should I use green or black cardomans in this dish?I am anglo Indian and have long searched high and wide for a dish that can match my Nans home made curries. I think this could be the one!
Many Thanks- the picture looks beautiful.

Regards

According to this recipe, you would have to transfer the browned onions, ginger, garlic and tomatoes into the blender to get a velvety-smooth consistency. Browning onions, ginger and garlic (the holy trinity!) is essential to getting the right flavours and colour to this dish.

Thank you for writing in with your experience.

Such a thick tomato-based sauce cannot be cooked over medium high heat without it exploding all over the stove, nearby walls, and even the cook’s clothing and face! As well, I assume the sauce was to be transferred to the blender with a “slotted spoon” so that the slices of ginger could be removed prior to the blending…? Well, my sauce was so think that it would not drain through the slotted spoon, so I was reduced to trying to press it through a sieve with the back of a large spoon. NO FUN! And the sauce was already smooth so I eliminated the blender step as being completely unnecesary. I know that chicken, to retain its juciness, must be quickly browned before adding it to sauce, so I also did that. And then to avoid the violent spitting of the sauce during further cooking, I covered my Creuset Dutch Oven and stuck it into the oven for 1 hour at 350! What emerged was fabulous, and we all loved it.

By the way, the Kulfi was great, too, but I expected it to be smooth and it was not because of all the almonds and pistachios.

Thanks for the gorgeous recipe, but I have one question. After bltizing the paste you say add it back to the pan together with the chicken and fry ? I’m confused, how will the chicken ‘fry’ in a tomatoe gravy ?

M