Review of the Achaari Chicken Recipe
Hi, Ray here again.
There is a recipe for Achaari Chicken on the Curry Focus website. I don’t think that I’ve ever tried (or heard of) this dish so now is a good time to check it out.
It looked and easy recipe to follow even though there are a lot of ingredients.
I needed to buy onion seeds and fennel seeds - I don’t think I’ve ever used them in cooking before now. Luckily my local Indian supply store has large containers of spices where you can take as much, or as little, as you need. So I only bought a little of the 2 types of seeds just in case I never used them again. Buying loose spices like this is very economical when compared to buying glass containers of spices from a supermarket.
As usual, the ingredients needed onion, ginger and garlic. I prepared these ingredients, along with cutting up the chicken and the red chillis.
I then prepared a couple of small plates with the spices so I could just tip them into the cooking.
Then I started the cooking.
I stir-fried the seeds, added in the other spices with the water and mixed the curry up well.
After that, in went the chicken which I stir-fried for the 3 minutes.
I started cooking the rice in the microwave whilst the chicken was being stir-fried.
Nearly there now.
I covered the frying pan and simmered the curry for 10 minutes.
Finally, I added the chopped red chillis and the cilantro before serving the curry on rice.
The Achaari Chicken Curry had a lovely texture and a great taste. All of the spices blended well and there was the delightful cilantro taste, amongst others. This is a light curry, but be careful, it is spicy hot.
The curry received an excellent score of 7.5 out of 10 with a spice heat rating of hot.
I usually keep clear of making dishes that have a lot of ingredients because they are “too complicated”. This curry has 10 spices and a total of 21 ingredients. But there are only 7 cooking steps in the recipe so it’s really easy to make. If you like a chicken curry then I can recommend that you try this curry, but you need to remember that it’s a hot curry.
