It’s been such a long time since I updated my blog or wrote a recipe, but nevertheless, here I am, after almost 3 months!!!
I have been trying a lot of new recipes and I definitely would add them to the blog in the next couple of days (hopefully not months).
So today’s recipe is ‘Chicken Curry’, an all time favorite Indian dish. I have made this the South Indian style with a lot of fresh ground whole spices.
Alright, let’s start with the ingredients
Half Kg Chicken (I used boneless coz I couldn’t find whole cut chicken and it would be a big pain to try cutting a whole chicken by myself, but the best would be to use chicken with the bones)
3 - 4 Tbsp Vegetable Oil
1 Large Onion
2 Medium Sized Tomatoes
1 Green Chili
2 Tsp Ginger Garlic Paste
1 Tsp Poppy Seeds soaked in warm water
6 - 8 Dry Red Chillies
8 - 10 Curry Leaves
2 Tbsp Corriander Seeds
2 Tsp Peppercorns
1 Tsp Fennel Seeds
1 Tsp Cumin Seeds
1 Inch Cinnamon Stick
2 Cloves
2 Cardamoms
1 Tsp Turmeric Powder
1 Tbsp Yogurt
Half Cup Water
2 Tbsp Cream (Optional)
Salt to taste
Add the turmeric powder to the chicken and give it a good mix. Marinate for about half an hour. Heat about 2 Tbsp Oil in a pan and lightly fry the chicken, on high heat, till the outer side of the chicken turns white. Do not overcook at this point. Remove from the fire and set aside.
Heat about half teaspoon oil in another pan. Add all the ingredients, starting from the dry red chilies to the cardamoms, and roast them for about 2 to 3 minutes. Be careful not to burn them. You will soon start getting a wonderful aroma from the roasted spices. Remove from pan and grind them into a coarse powder.
Add the remaining oil to the pan and heat it for a couple of minutes. Then add the onions and the chopped green chili. Finely chopped onions are best for this recipe, hence, the finer, the better. Fry them till the onions turn golden brown. Then, add the ginger garlic paste and sauté for about a minute or two. Add the tomatoes and poppy seeds soaked in warm water. I chopped the tomatoes as fine as I could, coz I did not want huge chunks of tomatoes in my curry. Cook the tomatoes for a couple of minutes, till you see the tomatoes and onions are well blended and the mixture resembles a thick gravy.
Now, add the chicken and cook for about 2 – 3 minutes. Add the water. And continue to cook for another 2 - 3 minutes. Add the ground spices and continue cooking till the chicken is almost done. Add salt to taste. Remember to keep the flame on medium heat.
Now add the yogurt and cook till chicken is done. Remove from the flame and add the fresh cream, and give it a good stir. Garnish with coriander leaves.
Yummy, spicy, tasty chicken curry is ready to serve!! ! Serve with basmati rice, rotis or naan. Remember, this dish might be a little too spicy, so feel free to adjust the number of dry red chilies.
This is one of my favorite recipes and I hope you’ll liked it too..Cheers!!!
