The marinated chicken in this
curry turned out so soft and juicy that even the kids loved this curry. Even Yuvi
who usually turns away from spicy food, enjoyed this chicken. The curry was thick,
fragrant and flavourful and the chicken had soaked up the wonderful fresh
flavours. The chicken was as flavourful as the curry unlike many restaurant
curries where the chicken is stringy and bland, a stranger to the curry it sits
in. This dish was actually an accident. We had originally planned to barbecue
the chicken for which I prepared the marinade. But then Jagan (my husband)
changed his mind at the last moment and wanted a curry instead. So marinated
chicken it had to be for this curry. I am happy I did it this way. In fact, I
think I’d even go as far as to say, marinate the chicken first irrespective of
what you’re going to do with it. But marinate sensibly according to the dish
you’re going to make.
And there’s something about lemon
juice however little you may use, it adds a lovely citrusy freshness to the
dish. The chicken is marinated in a fresh ginger-garlic-green chilli marinade
seasoned with red chilli powder and lemon juice. The marinated chicken is
cooked in a ground coconut masala which gives the curry nice body and a
wonderful aroma. We had this curry with Chappathis and it was a hit
combination.
Prep time: 10 mins + 30 mins marinating time
Cooking time: 20 mins
Serves: 5
Ingredients
Chicken – ½ kilo cleaned and cut
into bite size piecesOnion – 1 large chopped fine
Tomato – 1 chopped
Cloves – 3
Cinnamon – 1 inch stick
Cardamom - 1
Oil – 2 tbsp
Water as necessary
Ground Masala
Grated Coconut – 3/4 cupFried Gram dal/Pottu Kadalai – 2 tbsp
Fennel seeds/Sombu/Saunf – 1 tsp
Whole dry red chillies – 3-4
Cardamom – 1
Cinnamon – 1 inch stick
Marinade
Ginger – 2 inch piece peeled and
roughly choppedGarlic – 6 cloves peeled
Green chillies – 3 chopped roughly
Lemon juice – 1 tsp (from half a lemon)
Red chilli powder – 2 tbsp
Salt to taste
Method
1. Clean
chicken well and cut into bite sized pieces.
2. Grind
together the ingredients listed under marinade except red chilli powder, salt
and lemon juice to a fine paste. In a bowl, dump the ground marinade, add lemon
juice, chilli powder and salt and mix well. Throw in the chicken pieces and mix
well to coat. Keep covered for half an hour.
3. Grind
together the masala ingredients under “Ground Masala” with a little water to a
paste. Set aside.
4. In
a Kadai/skillet, heat oil. Add the cardamom, cloves and cinnamon and fry till
fragrant.
5. Add
the chopped onion and sauté till they turn translucent. Then throw in the
chopped tomato and sauté for a minute. Add the marinated chicken and the
remaining marinade and mix well. Cook covered for 10-12 minutes or till the
chicken is cooked through.
6. Uncover
and cook till the water evaporates. Add the ground masala and mix well. Adjust
seasoning. Cook covered for 5-8 minutes or till the raw smell of the coconut
vanishes and the curry darkens. Add a little water if the curry is too thick. Uncover
and simmer for a minute till the curry is the right consistency. Switch off.
Serve hot with Poori, chappathi or roti.
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