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Chicken Curry - A Delicious Recipe
Chicken Curry is a timeless dish, hugely popular not only in the Indian subcontinent but also in many other parts of the globe. While it also popular in restaurants, it is a Sunday staple in most homes and the fragrances emanating from the curry cooking, which spreads all over the house is rapturous and whets the appetite.
This has been my family dish for years. My Mom used to cook this every Sunday for years as she still does. I have described below her recipe as I have learnt it and I believe I do as good a job as she does.
I have used Kashmiri chilli powder in this dish as it gives a beautiful reddish color to the curry without making it too hot, whilst adding to the taste. While cooking, I have used mint and coriander leaves which gives an added taste to the gravy. The whole spices lend their obvious weight adding a tremendous flavor as well as aroma to the gravy.
I usually wait till the oil separates while frying the onions and tomatoes which confirm the proper cooking of these ingredients. I always add water before adding the turmeric, chilli and masala powder so that the masalas do not burn in the oil - the water also helps the masalas blend with the onions, tomatoes and whole garam masalas.
And here's the recipe for this delicious Chicken Curry..
- 600 gms chicken pieces (with bones)
- 4 medium size onions
- 3 tomatoes
- 3 tbsp ginger-garlic paste
- 2 tbsp chicken curry masala powder
- 1/2 tsp garam masala powder
- 1/4 tsp whole garam masala (cardamom, cinnamon and cloves)
- 1/2 tsp turmeric powder
- 1/4 tsp chilli powder
- 1/4 tsp kashmiri chilli powder
- 1/2 cup curd
- 2 tbsp chopped coriander leaves
- 2 tbsp mint leaves
- 5 tbsp oil
- Salt (according to taste)
- 1/4 tsp sugar
- 1 bay leaf
1. Cut onions, tomatoes, mint and coriander leaves finely.
2. Marinate the chicken pieces with curd, a little quantity each of salt, chili powder, chicken curry masala powder, onions, tomatoes, coriander and mint leaves, and oil. Keep aside for an hour.
Instructions for the curry
1. Take a pan, add oil into it and heat it. Once the oil is hot, slow the flame and add bay leaf and whole garam masala (cardamom, cinnamon and cloves). After they splutter, add onions.
2. Fry the onions till they change color, then add ginger-garlic paste and fry for a minute and add tomatoes. Stir till the tomatoes get cooked and the oil starts separating from the masala.
3. Add 3 tbsp of water and then add turmeric, chilli, chicken curry powder and kashmiri chilli powder and fry for a minute and add mint and coriander leaves and stir for a minute.
4. Add your marinated chicken pieces to it and stir, then add salt according to your taste. Stir for 5 minutes. Slow the flame and let it cook with the lid on for another 5 minutes so that the masala infuse into the chicken.
5. Add 2 cups of water, add garam masala powder and stir properly. Let the chicken cook wih the lid on, on a slow-medium flame till the pieces get tender. Now, if you want the curry to be thinner, add water and salt accordingly and let it boil for 2-3 minutes. Switch off the flame.
6. Garnish with chopped coriander leaves.
7. The delicious Chicken Curry is ready.
As I mentioned earlier, this is my Mom's recipe and I am glad I've gotten real good at it - I make it as well as she does. This is a finger licking dish and I enjoy it with any kind of roti or paratha or nan or bread as I have often done, or any rice variety like plain or jeera rice or pulao. If you are a curry lover, you really got to try this to believe how good it is. If you do you won't be disappointed. So do try it out and enjoy.