Chicken Curry

Chicken Curry

by Hb ~ Wednesday, July 8, 2009

Sundays were always special in terms of food since childhood. There would be amazing onion dosas for break fast, followed by mom's trademark chicken curry. Till sometime back I thought that is the only way chicken is made at home. Mom didn't experiment with it much till recently. I love it though.
When I started to cook by myself it used to be stir fries or tomato dal with great difficulty. When I reached the next stage, there were combination of vegetables and later good bit of grinding and related work. However it was limited to vegetarian cooking. As much as I enjoy eating chicken , I used to dread cooking at home. Many friends told me it's really easy to make and infact lot simpler than many vegetarian dishes. One fine day, I bundled all my courage and started to prepare chicken curry all alone. It was actually simple and after I corrected my errors it sounded all the more easy. It can be prepared in a jiffy if you have all the ingredients in hand. This is my version. If you know other simple preparations of chicken curry do let me know.

Serves - 2
Preparation time - 1hour

Ingredients:
Chicken(with bones) - 300gms
Onions - 2(medium)
Tomato - 2(medium)
Ginger garlic paste - 1/2 tb spoon
Garam masala - 1/2tb spoon
Green chillies - 2-3 (slit length wise)
Oil - 1.25tb spoon
Coriander powder - 1/2 tb spoon
Salt - 1/2 tb spoon
cashew nuts - 7-8(ground to powder)
Coriander powder - 1/2 tb spoon
Jeera powder - 1/2 tb spoon
Water - 1/4 cup
Salt- 1/2tb spoon(adjust)

For the marinade:
salt - 3/4 spoon (adjust)
Mirch powder - 1/2 tb spoon
Turmeric powder - 1/2 tb spoon
Curd - 1 cup
Ginger garlic paste - 1.25 tb spoon
Garam masala - 1/2tb spoon
Lemon juice - 1tb spoon(optional)

Coriander - for garinishing

Procedure:
1. Clean the chicken pieces thoroughly. Mix all the ingredients under marinade section and add to the chicken pieces. Combine and marinate for about 30-40mins.
2. Heat oil in a cooker pan. When it is hot enough, add onions and green chillies. Saute them for a minute. Now add ginger garlic paste and continue sauteeing till onions start to brown (around 2-3 minutes).
3. Add tomatoes,coriander and jeera powder and fry them till oil starts to separate. It would take a good 2minutes time.
4. Add chicken along with marinade to the onion-tomato gravy. Mix them all together add little water and cashew nut powder. Season with enough salt.
5. Now, you can either choose to pressure cook for 2 whistles or cook over stove top for around 15-20 minutes.
6. After chicken pieces turn tender and appear cooked, add coriander and remaining garam masala combine and switch off flame after a minute.

I couldn't click great pictures. But I am going ahead with whatever I have.

Serve it hot with rice/roti. It tasted really good the next day with soem jowar roti.
Yeyy! My favorite chicken curry on my blog.

Note:
1.I cooked the chicken over stove top for 10minutes and then pressure cooked for 1 whistle.
2.You would want to add khus khus/poppy seeds along with cashew nuts. I didn't have them. I would surely add them next time.
3.I did add tad too much of curd I guess. I wanted creamier version of the curry, so I did that. You may adjust.