Why don’t you give it a try for yourself at home? But if you don’t feel the cooking vibe, the Murray Curry is also available at the Beach Canteen at Kite Beach in Jumeirah for Dh30, as part of the Dubai Food Festival, until February 28. Murray plays at the Dubai Duty Free Tennis Championships from February 23.
INGREDIENTS
600g boneless chicken (Marinate with 1/2 tsp turmeric, 1 tbsp lemon juice, 2 tbsp oil and salt to taste.)
3 medium onions, chopped finely
3 medium tomatoes, chopped finely
1 tbsp ginger, chopped finely
1 tbsp minced garlic
3/4 cup fresh tomato, pureed
1 tbsp each chopped mint and coriander
3/4 cup fresh cream
Oil for sauteing
2 cups water
For the spice mix (ingredients should be lightly toasted and ground into a powder before you start cooking the curry)
1 tbsp coriander seeds: 1 tbls
1 tsp cumin seeds
4 cardamom pods
3 cloves of garlic
2 whole red chillies
1 inch piece cinnamon
PROCEDURE
1. Par-cook the marinated boneless chicken by sauteing on high heat for five minutes.
2. Heat oil in a pan and add chopped onions; cook until light golden brown.
3. Add chopped ginger and minced garlic and cook for 30 seconds. Add chopped tomatoes and cook for five minutes on high heat.
4. Add pureed tomatoes and cook until the oil separates from the other ingredients.
5. Mix a little water into the spice mixture to make a paste, then add to the cooked mixture with two cups of water. Once the gravy starts to boil, add the chicken pieces and cook for five-ten minutes.
6. Add chopped mint and coriander, fresh cream and mix well.
The Murray Curry goes equally well with steamed rice or bread.
