Chicken Curry - I

There are so many ways to make chicken curry, keeping a note of them is a difficult task. And I am the kind of person, who can never ever stick to a recipe. I cant help but change something either out of laziness, which happens more often or out of curiosity to see what happens because of the change. There are very few recipes which I make without changes. Then I cook like an automated cooking machine running an automated script to cook.This is one recipe which I run on script. It does have a list of ingredients and might sound like a lot of work, but after making it you will realise, it was quite simple once you have put the ingredients together.

Serves - 2

Preparation time - 5 minutes + 15 minutes to wait

Cooking time - 20 minutes

Here is what I used:

Chicken - 300 grams

To Grind:

Onion - 1 Large

Tomato - 1 medium

Coconut - 1 1/2 Tbsp

Roasted Channa Dal - powdered / Besan /All purpose flour(Maida) - 1 Tbsp

Ginger garlic paste - 1 tsp (fresh is best)

Chicken masala - 1 tbsp

or

Turmeric powder - 1/2 tsp

Coriander powder - 2 tsp

Chili powder - 1 tsp (to taste)

Cumin seeds - 1 tsp 

Oil - 2 Tbsp (roughly 25 ml)

salt - to taste

Coriander leaves for garnish

Steps:

1. Grind everything under To Grind section to a not so fine paste. Mix it with the chicken and let it sit for 15 minutes or more.

2. Heat the oil in a kadai or a pressure cooker, add the cumin seeds to sizzle and then add the chicken mixture.

3. Stir fry for 5 minutes, then add water and salt.

4. Cover it with a lid. If using a pressure cooker, turn off the heat after 2 whistles. If using a kadai, cook for 10-12 minutes or till the chicken is well cooked.

This chicken curry goes well with steamed rice and chapati.