Recipe Intro From feedfeed
Chef Thomas Zacharias came to FeedfeedBrooklyn to show us how to make this Black Sesame Chicken Curry!
Prep time 15 minutes
Cook time 20 minutes
Yield: Serves or Makes 4
Combine the ginger, garlic, jalapeno chilies, toasted black sesame seeds and puree with a little water till smooth.
Season the chicken with salt and sear them on the grill.
Heat a pot and add the mustard oil heat until it smokes. Reduce the heat and add the whole dry Kashmiri chileis and cook for 2 minutes and add the onions.
Once the onions have browned, add the black sesame paste and the Kashmiri red chili paste and cook till the raw flavor has dissipated. Stir well and mix, add the salt and turmeric and the chicken pieces.
Add chicken stock to just cover and cook till the pieces are cooked and the curry thickens.
Serve with hot sticky rice and tungtap, recipe below.
Char or broil the fermented fish, tomatoes and the Serrano chilies separately over an open flame or grill till completely charred.
Chop the charred dried fish roughly. Clean out the seeds and skin from the tomatoes and chop roughly. Clean out the seeds and skin from the Serrano chilies and chop roughly.
Combine all the ingredients together in a mortar and pestle and pound till it becomes a coarse homogenous paste. Adjust seasoning with salt and sugar and serve at room temperature.