Today has been quite an ordinary day. The kids off to school, the regular phone calls to be made, wondering what to write next on my blog and the endless, tireless searching for those perfect recipes. Looking ahead I can see two very hectic and celebratory weekends coming up – Easter and my little angels birthday. Next friday is Irene’s birthday and she wants the “Little Mermaid ” party. I guess her wishes come first and am off hunting for the “mermaid”.
I came across this recipe from Anjum Anand a while back. Though it is very similar to many chicken curries we make at home, this had a unique tomato flavor, enhanced by the whole spices. All in all it made a good side to the rotis we had for dinner. Adjust the spice as needed. I have added and removed a few ingredients to suite our palate. This recipe has been languishing in the drafts for my blog for quite a while. But I guess todays is its day of fame.!!
FRAGRANT INDIAN CHICKEN CURRY
- Chicken – 750 gm
- Cloves – 2
- Cardamom – 2
- Cinnamon – 1 inch piece
- Cumin seeds – 1 tsp
- Onion – 1 medium
- Green chilies – 4 to 6
- Ginger – 2 Tbsp
- Garlic – 6 fat cloves
- Tomatoes – 2
- Turmeric powder – 1/2 tsp
- Red Chili Powder – 3/4 tsp
- Coriander powder – 1 Tbsp
- Garam Masala – 1/2 tsp
- Coriander leaves – a handful
- Oil – as needed
- salt as required
- Take a large non stick pan. Add 1 Tbsp oil and let heat slightly.
- Add the cumin seeds, cardamom, cloves and cinnamon. Stir it around till a nice aroma is detected.
- Add the onions to this spice and mix till a light golden brown. Add the green chilies, ginger and garlic to the pan and cook till the raw smell is gone, about a minute or two.
- Toss in the dry masala powders and fry till the raw smell is gone.
- Puree the tomatoes and toss it into the pan. Cook this bubbling mixture over a medium low flame till cooked. Take care that the mix does not burn. once the masala is cooked we will see that the oil leaves the sides.
- Now its time for the chicken pieces to go in. Add them to the pan and fry it on a medium high heat till the chicken is coated with the masala and lightly browned.
- Add about 1 cup water and bring to a boil.
- Once it comes to a boil, reduce the flame to the lowest and simmer for half an hour or till the chicken is cooked through.
- Take the chicken off the flame, stir in the garam masala.
- Garnish with coriander leaves and serve hot.