November 20, 2006
Easy Breezy Chicken Curry
While growing up, we had one Sunday ritual. It was chicken or lamb curry for lunch. No matter how busy my mom was juggling household chores she always cooked this curry. The meat was marinated in yogurt, chilli, turmeric and salt and cooked in slow heat with potato and sometime raw papaya. My mom says it makes the meat tender. The yogurt and the tomato gives it a tangy taste which makes the curry delicious and fresh. It goes well with pulao or just plain rice or chapati. While I don't add the papaya, I try to follow the rest of the steps.
1 -1 1/2 lbs chicken (I use a mix of thighs, legs and breasts)
1 1/2 medium onion -chopped thinly
2-3 cloves garlic - paste
1"cube garlic - paste
2 medium tomatoes - chopped thinly
3-4 potatoes - small cubes
2 red chillis
2 cloves, cardamom
1/2 tspoon cumin seeds
1/4 tspoon fennel seeds
1 tspoon coriander-cumin powder
1/2 tspoon garam masala powder
3 tbspoon oil
Salt to taste
Cilantro to garnish
1/2 cup yogurt
1/2 tspoon turmeric
1/2 tspoon chilli powder
salt to taste
Pierce the chicken with fork and marinate for 2-3 hours.
Heat oil in a thick bottomed pan and temper with cumin seeds, fennel seeds and red chillis.
Immediately add the ginger and garlic paste.
Saute for a minute and then add the onions. Saute till they start turning brown.
Add the tomatoes and cook on closed lids for 2-3 minutes.
Add the potatoes and fry till they start turning golden brown.
Now put in the rest of the masalas, chicken and let it cook on medium for 5-6 minutes till the chicken starts browning.
Add 2/3 cup water, salt and let it cook on low heat for 35-40 minutes on closed lid checking every 7-8 minutes till the chicken and potato are cooked.
Garnish with cilantro and serve with rice or rotis.