Post Agatha Christie old Delhi-style Chicken aka Modu Murgh
Agatha Christie’s The Mousetrap is the world’s longest longest running play – now in its 63rd year. It’s classic Christie – the characters all isolated in a guest house and one of them is a murderer. It’s a mixture of 1950s drawing-room farce and murder mystery. Not great art, but nevertheless an entertaining period piece.
It was the play that we happened to see on a regular theatre evening with friends at the Salisbury Playhouse. Afterwards we went, as usual, to Anokaa, an Indian restaurant conveniently both near and open post-theatre, with speedy service and good food.
My choice is almost always the Modu Murg, an old Delhi-style honey and orange-glazed chicken chargrilled then simmered in a fresh tomato gravy with cream of coconut and fenugreek. Go to my post on fenugreek for more on that wonderful spice.
Recipe for modu murgh – chicken with honey, coconut cream and fenugreek
- 1 kg/2 lbs chicken breasts, sliced into pieces about 1 cm thick
- 1 tbsp olive oil
- 1 tbsp honey
- 4 tbsp blood orange juice
- 4 fat cloves of garlic, crushed with smoked salt
- 2 tbsp fresh chopped coriander
- ¼ tsp crushed dried chillies
- 1 tsp fresh grated ginger (you can keep this in the fridge) – or ground if you don’t have any
- 1 tsp ground dry-fried fenugreek
- 1 red onion sliced
- 1 800g/1 lb 12 oz tin chopped tomatoes
- 480ml (3 tins)/2 cups coconut cream
- 1 cinnamon stick
- Indonesian long black pepper
- 1 pkt vegetable crisps
- 1260g/2 lbs 12 oz jasmine rice
- 3 small lemons
- 3 chicken stock cubes
- 2 tsp nigella seeds
- Fry onion, garlic and ginger until onion is light golden brown in colour.
- Add dried chillies, fenugreek and cinnamon stick and stir until the spices release their fragrance.
- Add tomatoes, honey, blood orange juice, and chicken pieces and simmer until chicken is white in colour and tender to touch. This will take approximately 40 – 45 minutes.
- Turn heat down and slowly stir through coconut milk/cream.
- Keep heat on low and warm through for several minutes taking care not to let the coconut milk/cream separate.
- Once cooked serve with jasmine rice cooked as attached but add the nigella seeds
- Garnish the curry with finely sliced coriander leaves.
- Serve all, together with the vegetable crisps (I actually use just the beetroot ones), or with poppadums and either mango chutney or Indian green yoghurt mint sauce.