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July 1, 2006
Lazy Saturday Lunch : Authentic Homestyle Chicken Curry.
You know it is a lazy weekend afternoon and that things are extremely relaxed when you are having lunch at 3:00pm. As long as that lunch is a full bodied, spicy chicken curry with fluffy, steamed white rice, I don't care what time it is that we are eating. If your chicken is thawed and ready to cook, this delicious family recipe is faster to put together than a standard sandwich. For glorious results always use a pressure cooker, if you don't have one, a simple saucepot will do the trick but will take an hour longer to cook.
Ingredients
For The Marinade
1 large chicken, cleaned and cut into medium sized pieces
2 tsp salt
1 tsp turmeric powder
1 tsp chilli powder
For The Curry
3 large onions, coarsely chopped
4 large tomatoes, chopped
8-10 cloves of garlic
1 inch piece of ginger
4 small green chillies
1 1/2 cup water
2 tsp coriander powder
2 tsp garam masala
a few sticks of cinnamon
3 bay leaves
1 tbsp oil
1 large potato, peeled and chopped
a handful of freshly chopped coriander leaves
Marinating
Rub salt, turmeric powder and chilli powder all over the chicken pieces. Cover and set aside for at least 30 minutes.
Making The Curry
Blend onions, tomatoes, green chillies, ginger and garlic in a blender. Heat oil in a pressure cooker. Add the cinnamon and bay leaves. When they start browning, add the blended puree. Stir in the coriander powder and garam masala. Additionally 2 tsp of " chicken masala " [optional] can be added too. Simmer uncovered on low heat for 15 minutes till the puree reaches a delicious, roasted hue. Add the marinated chiken pieces and potato. Check for salt, adjusting all spices and seasoning to taste.
Cover with the lid of the pressure cooker, whistle attached and pressure cook for 30 minutes on medium heat, allowing 7-9 whistles. Remove from heat, stand for 15 minutes. Garnish with fresh coriander leaves and serve hot with rice.
Posted by Gel at July 1, 2006 6:02 PM
