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Recipes: Murgh Moelho (Tender Curried Chicken) and Turmeric-Ginger Cauliflower

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Joined: Dec 11, 2005


Posted to Thread #4202 at 9:04 am on Oct 31, 2006

This curry has a lot of thick rich onion gravy like the Chicken Dopiaja curry I made. My notes follow the recipes.

Curious1 provided me with a link to the cauliflower recipe some time ago.

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Like so many dishes from Goa, this one combines an acid such as vinegar or tamarind juice with hot spices. In this recipe mustard seeds add their piquant taste. Prepare it at least a day before serving to taste it at its best.

2 lb. (1kg) chicken thighs
2 teaspoons cumin seeds
1-1/2 teaspoons white mustard seeds
4-8 dried red chilies
3/4 teaspoon turmeric
2 tablespoons white vinegar
1 large onion
1-1/2 teaspoons crushed garlic
3 tablespoons vegetable oil or a mixture of ghee (clarified butter) and oil
1-1/2 cups (12 fl oz/375 ml) water
1 teaspoon salt

Prick the chicken skin thoroughly with the point of a sharp knife to allow the seasonings to penetrate.

Place the cumin, mustard seeds and dried chilies in a small saucepan and heat until the seeds begin to pop, then grind to a fine powder. Mix with the turmeric and vinegar. Pour over the chicken, rub in well and let stand for at least 30 minutes.

Peel and thinly slice the onion. Fry the onion and garlic in the oil and ghee until very deeply colored. Lift out with a slotted spoon.

Fry the chicken pieces 2 at a time until evenly colored. Add the fried onion and the water and bring to the boil. Reduce heat to very low, stir in the salt and simmer the chicken, tightly covered, for about 45 minutes, until it is completely tender. Serve with white rice and dhal (lentils).

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My notes:

I made this curry Sunday evening and last night I removed the congealed fat from the surface.

I used 2.08 lbs. of boneless, skinless chicken thighs and marinated for one hour. I used my boning knife to make the incisions. I deseeded 8 dried red chilies broken up into small pieces. After dry-frying the spices over medium heat in a nonstick fry pan, I placed them in my coffee grinder and ground until fine.

If you want to avoid the ick factor and tumeric colored fingernails, use talc-free, one size fits all vinyl medical gloves like I do. I bought a 50-pack at the drug store. The other advantage is that not much sticks to these gloves. I use them for massaging marinades into meats and forming burger patties.

Curious1, if you’re reading this, you should check out the discount bookstore at the outlet shops in Ellenton, Florida where I bought this beautiful cookbook back in March. I got it for a steal!

Asia: The Beautiful Cookbook

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(see link)

My notes:

I tossed and turned twice while roasting. It was finished cooking right as recipes says, 25 minutes. I scraped all the bits off of my nonstick rimmed baking pan along with the cauliflower and put in a large bowl and mixed thoroughly.

I would prefer spraying the finished cauliflower with just a tad of butter to moisten. Other than that, it was delicious.


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