Chicken Curry

Dear Thomas,
I am so sorry for being so lazy and sending you this recipe ages after you had lunch at our place.

Without further ado, let me give you the recipe. As Indian recipes go,this is a really simple one to make.

The Ingredients:
1 kg of  de-skinned chicken thigh and leg pieces with bones
2 medium sized onions, finely chopped
1 medium sized tomato, chopped
1/2 green chillies (optional)
2 table spoons of plain yogurt (I use low fat plain yogurt or even Greek yogurt)
1 table spoon of turmeric
1 table spoon of red chilly powder (again optional)
1 table spoon of sugar
2 table spoons coriander powder
2 table spoons cumin powder
2 table spoons garlic powder
2 table spoons ginger garlic paste
Whole garam masala-- I put in a couple of green cardamoms, half a cinnamon bark and a couple of cloves (slightly mash them to release the flavour) and a couple of dry bay leaves
4 table spoons vegetable oil or any other oil that you use regularly. You could also use olive oil but all that nice flavour would get lost amidst these spices.

Preparation time: 15 mins
Cooking time: 45 mins

Take a deep heavy bottom pan, add the oil, wait till the oil is hot and fumes are coming out, reduce the heat to low and add the whole garam masala, add the chopped onions and the sugar. Added at this stage the sugar caramalises and adds a lovely colour. Once the onions turn light brown, add the masalas and fry them.  Initially when you add the masalas, the oil and the masalas make one paste but once the masalas are done the oil  separates from the paste and starts bubbling on the side. At this point add the ginger garlic paste and cook till they turn brown and a nice fried smell comes out. If adding green chillies, add with the ginger garlic paste. You can control the heat you want from them. The trick is to slash them from the middle for a lot of heat. But if you want just the flavour, just add them whole and when you are stirring your masala make sure you do not break these up. Add the chicken and once the chicken is nicely mixed with the masalas, let them be in medium heat for about 10 mins. Turn occasionally, otherwise the masalas may burn. Add the tomatoes, yogurt and salt to taste and about two cups of water. Mix the whole thing and let it come to a boil. You can also put on the lid of the pan. Check occasionally and after 15 mins once the chicken is cooked, your curry is ready. Depending on how you want your curry you can add more water.

We usually have this with plain boiled rice.

Hope you have a good time cooking this and your family enjoys it.

The shrimp recipe is also coming too.



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