Chicken is like potatoes.
Delicious however you make it and there are innumerable ways you can make them
(Chicken and potatoes). This chicken curry is simple, smooth and finger-licking
good. It goes beautifully with rice, roti or chappathi. Since I started cooking
seriously I’ve started paying attention to the little details. Most curries
have onions, tomatoes, ginger and garlic but how you use these in your curry
makes a lot of difference to how the final curry tastes. You could just fry
onions, tomatoes and ginger garlic paste, you can grind them all raw and use
them, you can fry them and then grind them before incorporating them in the
curry (which is what I do in this recipe), you can blanch, puree and then add
them in.. and so on.
Now there’ll be folks who’ll say
it’s all the same. But serious foodies, people who are passionate about their
food will know that each one tastes different however subtly so. I can’t say
between a Toyota Fortuner and an Outlander. Jagan goes freaking wild if I say
both seem the same (like JKB in in Sindhu Bairavi). But I really don’t mind if
people don’t appreciate the nuances in the food as long as they enjoy what I cook.
Prep time: 10 mins
Cooking time: 20 mins
Serves: 3-4
Ingredients
Chicken – ½ kiloOnions – 2 large chopped
Tomatoes – 2 large chopped
Ginger – 2 inch piece scraped and chopped
Garlic – 7 cloves peeled
Green chillies – 4
Red chilli powder – 2 tbsp.
Turmeric powder – ¾ tsp
Salt to taste
Oil – 4 tbsp
Method
1. Wash
and clean chicken.
2. To
a kadai add 2 tbsp oil and when hot add the chopped onions. Fry till they turn
translucent. Then add the tomatoes and fry till they turn soft. Add the green
chillies, ginger and garlic and fry till the green chillies are scorched and
the garlic browned in places. Transfer the fried ingredients to a mixer. Let
cool slightly. Grind to a smooth paste.
3. To
the same kadai add the remaining tbsp. of oil and the chicken. Fry till the
chicken turns white. Add turmeric powder, red chilli powder, the ground paste
and salt. Mix well. Cover and simmer till the chicken is cooked through and the
oil has separated – about 15-20 minutes. Uncover, give a stir. Switch off.
Garnish with sliced green chillies and serve hot with rice or chappathi.
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