How to Prepare Favorite Indian style Chicken or Mutton Curry (Gulai Kambing)

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You should be very particular when you write down the things that you are eating. It isnt enough to just record "salad" on a list. You must record every one of the ingredients within that salad as well as the type of dressing on it. You must also note down the amount of of the foods you are eating. "Cereal" just isnt good, however "one cup Shredded Wheat" can be. It is very important to understand that the bigger your portions, the more calories you will be eating so you need to know just how much of every thing you actually eat so that you can figure out how many calories you will need to work off.

What type of feelings are you in while you eat? Write it down! This can help you determine when you use food to help soothe emotional issues. It also assists you to see plainly which foods you are inclined to choose when you are in certain moods. Many people will reach for junk foods if we are worried, angry or depressed and will be more likely to choose healthier options when we are happy or content. Not only will this allow you to notice when you reach for specific foods based on your mood, it will help you find ways to keep healthier (but similar) alternatives on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.

We hope you got benefit from reading it, now lets go back to indian style chicken or mutton curry (gulai kambing) recipe. To make indian style chicken or mutton curry (gulai kambing) you only need 28 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Indian style Chicken or Mutton Curry (Gulai Kambing):

1. Use 600 g of Mutton (is older in age) (not all butcher has this).
2. Provide of (or substitute with 800g chicken thighs off bone).
3. Prepare 2 of large onions sliced.
4. Get 3/4 tsp of turmeric powder.
5. Get 2-3 of medium tomatoes sliced.
6. Get 1 of lemon stalk, bashed at the bottom part.
7. Get 2 tsp of ginger paste.
8. Provide 2 tsp of garlic paste.
9. Take 1 tsp of salt.
10. Prepare 1/2 cup of yoghurt (or 1/2 can coconut cream milk).
11. Prepare 3 of green chillies, chopped finely.
12. Provide 1 inch of fresh ginger, cut julienned.
13. Use 4 of kaffir-limes leaves, teared at the edge.
14. Prepare 3 tbs of oil.
15. Take 1 tsp of Kasuri Methi powder (roasted) (sun-dried fenugreek leaves,.
16. Provide of Has a combination between celery&fennel taste bitter-bite).
17. Use 250 ml of Water.
18. Provide of Salt n grinded Black pepper.
19. Use of To make GARAM MASALA:.
20. Use 1 tsp of Coriander seeds.
21. You need 1 tsp of Cumin seeds.
22. Take 1 tsp of Fennel seeds.
23. You need 1 tsp of black mustard seeds.
24. Provide 1 tsp of Peppercorns.
25. Get 4 of whole red chillies.
26. Use of Fluffy Jasmine Rice.
27. You need of Garnished: Coriander leaves, to have 1 tbs chopped.
28. You need 4 of big pink potatoes,cut in a big cube.Steam18'.Fry, top spices.

Instructions to make Indian style Chicken or Mutton Curry (Gulai Kambing):

1. Cook the Jasmine Rice in the Rice Cooker for 17'. Peel the Potatoes, chop roughly into quarter into one eight. Steam in double pan for 18'. Remove, sprinkle on top mixture of 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp thyme, a pinch of cayenne pepper. Mix, then add 1 tbs olive oil. Rub all over the potatoes..
2. Pan dry roast the Masala ingredients on low heat for 3' till the items are roasted and release flavour. Take it out on a plate, let it cool. Set aside. In the same saucepan add 2 tbs oil, heat add the potatoes and fry until change into golden brown. Remove onto a serving dish, set aside.
3. Transfer the roasted spices into a blender and grind it into a powder. This should give around 6 tbs which is sufficient for 600g Mutton or Chicken. Clean and wash the meat pieces, pat dry...
4. Slice the onions and tomatoes, whisk the yoghurt. Heat oil in a wok add the onions, stir fry for 1' on medium high. Add the meat pieces, mix well and stir for 1' on medium high. Add the ginger,garlic paste,lemon grass stalk,kaffir-lime leaves, and 1' later add the chopped tomatoes,mix well and fry for 2'.Add the roasted Kasuri methi, salt and grinded black pepper.Now reduce the heat to low and cover & cook on low heat for 15' till the onions are softened. Open the lid and give a stir in between..
5. Now add 250ml water,give a mix,cover &cook on low heat for around 40' till the meat pieces are tender.Then lower the heat and add the yoghurt (or the coconut cream milk).Mix it well&cook on low heat for around 4'-5' till it is cooked&oil separates.Add water if required.When the meat is tender then turn off the heat, remove and transfer onto a serving bowl.Take off the lemon grass stalk&the kaffir-lime leaves.Garnish on top with coriander herbs.To serve with a fluffy steam rice & fried potatoes.

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