A Simple Chicken CurryIndian cooking is a lot of powders and spices. Elaborate cooking cannot be possible everyday and sometimes you just need to rustle up a quick meal. That’s what I did yesterday when i got caught up in some work and ran out of time. So here goes….
Chicken 1 kg curry cut washed
Onions 2 large
Tomato one large
Juice of one lemon
Curry leaves – 10 leaves
Coriander – small bunch
Chilli Powder , Turmeric Powder , Coriander Powder , Garam Masala Powder and Salt to taste
Marinate the chicken with the powders given above and the juice of one lemon and leave it for 20 minutes.
Meanwhile cut the onions and tomatoes . The cuts can be large since we will grind this into a paste later.
Heat a little bit of oil in a pan and add the onions and fry them until they are slightly brown…then add the tomatoes and cook them well. You may add some salt to this mix to cook the tomatoes well. Add all the powders to this and mix them well and switch off the flame. Care should be taken not to burn the spices.
Once this above mixture has cooled down grind it into a fine paste .
Now heat oil in a flat bottomed pan. Once the oil has heated , put the marinated chicken into it and keep mixing in the oil for about 2 minutes till the chicken starts to turn white. Then add the grind paste to the chicken and ensure that this coats the chicken thoroughly. Now cover this pan and allow the chicken to cook for about 15-20 minutes in its own juices. There is no need to add any water to this. Keep stirring the chicken once in a while for even cooking . Once the chicken is cooked switch off the flame. You can know the chicken is done if you take a piece of chicken on a spoon and run another spoon through the middle if the chicken. It should be able to slice through smoothly.
For the tempering, heat coconut oil in a tempering pan , add mustard seeds and allow them to crackle , add curry leaves ( sliced finely since it ensures everyone eats the curry leaves instead of picking them aside and curry leaves are great for the eyes) , and add a spoon of garam masala and lightly brown it ( brown it not burn it) Add this to the chicken curry.
Garnish with coriander leaves and serve with Rice , flat breads etc.
This dish serves four ….Calorie count per dish is 236 calories , Proteins is 28 gms and Carbs are 12 gms.