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Chicken Akni
My version of a delicious chicken akni. There are so many versions of making a wholesome akni. You could add soaked rice to your meat and allow it to cook. Some parboil the rice for a few minutes and add to the meat. Many don’t add any dairy, but I have seen a few adding fresh cream or yogurt to the curry. This is the ultimate comfort food that has all the flavours of Biryani minus the hard work and layering.
Chicken Akni

Ingredients

  • 1 tray of chicken cut into curry pieces
  • 2 jam tomatoes
  • 1 meduim onion finely chopped
  • 1 tbsp red chilli ginger and garlic paste
  • 3 green chillies
  • 3 tbsp fresh coriander
  • 1 tbsp fresh mint
  • 3 tbsp The Healthy Plate Kashmiri mixed masala
  • 1 tbsp The Healthy Plate Kashmiri chilli powder (optional)
  • 1 tsp The Healthy Plate Garam masala
  • 3 tbsp fried onions (i used the bought fried onions)
  • 3 tbsp ghee or olive ooil
  • Salt to taste
  • 2 cups long grain basmati rice (soaked,washed and parboiled only for a few minutes)
  • 3 soft cooking potatoes cut into curry pieces

 

Dry Condiments:

  • 2 cloves
  • 1 cinnamon stick
  • 2 cardamon clove
  • 2 dried red chilli
  • 2 bay leaves
  • 2 aniseeds
  • 1 tsp jeera seeds
  • 1 spring of curry leaf

Method

  1. In a blender add your tomatoes, two tbsp of fresh coriander, 2 green chillies, fresh mint and blend till smooth setting aside.
  2. In a pot on meduim heat add your butter ghee, dry condiments, sliced onions, green chilli, curry leaves and dried chillies. Sauté until onions are soft.
  3. Add your masala to your onions allowing it to cook for a few seconds. Add your sliced cleaned chicken and red chilli ginger and garlic paste to your pot mix to coat chicken well with your masala. Leave it to cook on meduim heat for a few minutes.
  4. Pour in your blended tomato mixture mixing well. Add your potatoes and allowing it to cook when potatoes are almost done (you can add a little boiling water if it is getting to dry). While your potatoes are cooking add two tablespoons of yogurt.
  5. Once your potatoes are almost done add some freshly chopped coriander and your fried onions. Lastly add your parboiled rice with a cup of boiled water from the edge of the pot.
  6. Sprinkle more fresh coriander and fried onions.. You could add some saffron to melted butter ghee and drizzle over.
  7. Cover your pot with foil and leave to steam in preheated oven or on low on stove top until rice and potatoes are cooked. Remove foil and mix.
  8. Perfect to serve with some raita or sambals.

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