Am 20 weeks along and craving for spicy food... This curry being my all time fav!
Ingredients(for curry):
- Chicken - 1 Kg
- Medium sized Red onions - 5
- Medium sized Tomatoes - 3
- Green Chilies (optional) - 2
- Ginger - 1 inch
- Garlic - 6 pods
- Coriander leaves(cilantro) - Fist sized pinch
- Turmeric powder - 1 tsp
- Red Chili powder - 1 Tbsp
- Coriander powder- 1 Tbsp
- Garam masala - 1 tsp
- Salt - to taste
- Pepper - 1 tsp
- Curry leaves - 15 leaves or as needed
- Cooking oil(vegetable) - as needed
Ingredients(for marinade):
- Red Chili powder - 1 Tbsp
- Turmeric powder - 1 tsp
- Cumin powder - 1 tsp
- Curd(yogurt) - 1 Tbsp
- Ginger & Garlic paste - 1 Tbsp
- Salt - to taste
Ingredients(for garnish):
- Half Capsicum(green)
- Ghee
Marination:
- Wash the chicken well and move it to a big bowl
- Add all the ingredients for marinade
- Mix well (using your hands would be the best way)
- leave it in the fridge for atleast 2 hours or even overnight(if you are patient enough)
Procedure:
- If your chicken was in the refrigerator, leave it out till it comes to room temperature
- Wash your onions well and mince it (http://startcooking.com/blog/64/How-to-Mince--Dice-and-Chop-Onions)
- Take one and a half tomato and blend it to make a puree
- Chop the remaining tomatoes
- If you decide to use the green chilies, then take both the green chilies and slit it
- Take a big cooking vessel (non stick preferred) onto the stove
- Heat to be Simmered
- Add enough oil to shallow fry all your chicken pieces
- Once the oil is a little hot, add your chicken pieces(one by one)
- Do not cover the vessel - Let it fry
- in a few minutes, turn the chicken pieces
- You will notice the water from the chicken filling up(do not add more oil when you see this)
- Once you see the waterwith oil floating, drain this water alone to another vessel
- Continue to fry your chicken pieces (keep turning as needed)
- Wait till the chicken starts browning just a little
- Move the chicken aside to another plate
- To the same vessel thats on the stove, add 2Tbsp oil and wait a minute
- Add your ginger garlic paste and stir
- Add half your curry leaves (pinched) and stir
- Wait for the raw ginger garlic smell to move to a slightly cooked aroma
- Add all your chopped onions into this vessel and stir well (pinch of salt to speed browning)
- Once the onions are golden brown, add chopped tomatoes and stir till soft
- Then add the pureed tomatoes and stir till the raw smell disappears
- Now, time to spice it up a bit... add the powders - Turmeric, Chili, Coriander, Garam masala, pepper, salt
- Stir well - keep in mind - Heat should be simmered throughout
- Once the raw smell starts to vanish, add your semi-fried chicken pieces to this
- Stir well and make sure this masala gets coated on all your chicken
- Let it stay for a minute or so
- Pour in the stock (the chicken water and oil that we stored earlier)
- Stir well
- Pinch in Half the coriander leaves to this
- Let it cook ( you can cover the vessel now)
- Let it cook for a good 5 to 10 minutes - just check intermittently and stir if needed
- Taste and add salt as needed
- Add the remaining curry leaves and coriander leave (pinched)
- Check if your chicken is cooked
- Turn off the stove and let the vessel remain covered for a few minutes
- Get your garnish ready at this time
Garnish:
- Take a small vessel onto the stove
- Add a Table spoon of pure ghee/ use butter if you don't find ghee
- Cut the Capsicum to your style
- Add the Capsicum to the ghee once the ghee is hot
- Lightly fry it for a few minutes - don't brown it
- Switch off the stove - your garnish is ready
Serve:
- Move your chicken curry to a bowl
- Add your garnish
- Enjoy!!!
