Karp Kalan Koli Curry

Name: Karp Kalan Koli Curry
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tbsp fresh ginger paste; 2 tbsp fresh garlic paste; 1 tsp ground coriander; ½ tsp red chilli powder; seeds of 5 cardamom pods; 55 g shelled cashew nuts, soaked and drained; 75 ml peanut oil; 700 g onions, finely chopped; ¼ tsp ground turmeric; 500 g fresh tomato purée; 16 sprigs coriander; 30 curry leaves; 24 medium dried morels, soaked in warm water for 20 minutes; salt; 8 boneless chicken breasts, (about 800 g); 2 tbsp peanut oil; butter; 250 g skinned and boned chicken, minced; 1 tbsp finely chopped fresh green chilli; 200 g fresh coconut flesh, grated; 1 tbsp double cream (optional); 55 g finely chopped onion; 2 tbsp vegetable oil; 2 tbsp finely chopped fresh root ginger; 1 tbsp finely chopped garlic

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

This recipe is from Mr P. Ganeshan, who is a commis in the kitchens of The Park Hotel in New Delhi, Morels - known there as ‘giacchi’ and found in Nepal, Kashmir and Tibet - are the most popular, sought-after and expensive mushrooms in India, though some years ago I got a bargain (see page 64).

Ingredients

8 boneless chicken breasts, (about 800 g)
butter
2 tbsp peanut oil
30

Asia
Nepal
India
New Delhi
Main course
Gluten-free

Method

Preheat the oven to 200°C/Gas 6. Skin the chicken breasts and split nearly through horizontally. Open out, cover with a piece of clingfilm, and beat out to flatten and enlarge.

For the stuffing, start by draining the morels (reserving the soaking water). Finely chop half of the