Monday, March 1, 2010
This chicken curry is something I can make in my sleep…i have made it so often…i don’t even know how I started making it in the first place….its a combination of a recipe from my mom n’ some other recipe I saw somewhere…either ways…its on my quick fix list…if I ‘m feeling really lazy or I’m short of time…but I want to make an impression….then I make peas pilaf and this curry n’ my husband is a happy man….he really likes it…so here you go
1. Chicken- 900gms (medium to small pieces)
2. Onion- 2nos (medium- chopped)
3. Ginger Garlic Paste- 1tsp (preferably fresh)
4. Tomato- 1no (chopped)
5. Green Chili- 1no- Slit into 2 (optional)
6. Chili Powder- 1tsp (use kashmiri chili powder if u don’t like spicy food)
7. Turmeric Powder- ½ tsp
8. Coriander Powder- 1 tsp
9. Garam Masala- ½ tsp
10. Cumin Powder- ½ tsp
11. Bay leaf- a small piece
12. Cinnamon- a small piece
13. Jeera- ½ tsp
14. Cardamom- 4nos
15. Cloves- 2-3nos
16. Black Pepper- 1tsp (coarsely crushed)- less if you don’t want it to be spicy
17. Salt- 1tsp or as required
18. Oil- 4tbsp (I use only 2 most of the time)
Step 1: Pressure cook the chicken pieces adding salt and crushed black pepper. No need to add any water. One whistle is enough.
Step 2: In a wok, heat the oil n’ add Bay leaf, Cinnamon, Cardamon, Jeera and Cloves.
Step 3: Add chopped onion and fresh ginger garlic paste to this. Sauté it until the onion turn golden brown.
Step 4: Add chili powder, turmeric powder, coriander powder, garam masala, Cumin Powder to this. Add a little water if the mixture seems too dry. Allow the masala to cook well and oil to separate.
Step 5: Add chopped tomatoes to this. Allow it to cook for a 4-5mins n’ then mash it with a potato masher (if u don’t have this, as round bottom spoon should do). You can add ready tomato puree (½ cup) instead. Allow it to cook well and oil to separate from the gravy.
Step 6: The chicken will have a small amount of liquid/stock inside the pressure cooker. Add this to the above gravy and mix well. Add the slit green chilies if you are using them at this stage.
Step 7: Add the chicken piece to this gravy n’ cover it n’ cook it for another 5-10 mins. You can add coriander leaves for garnishing before serving.
I think its best served with any rice dishs or chapathis (might be a little too dry for chapathi). When I’m serving this with chapathi I will try n’ increase the level of water slightly in step 4.