Thursday, August 12, 2010

Simple Chicken Curry

Cooking involves a lot of mathematics. Add a spice, subtract another, the equation completely changes. So, does the recipe and the taste. That's exacrly what I do, everytime I cook a Chicken Curry. I don't think my Chicken curry has ever been the same each time I have cooked one. May sound a bit scary but then, as my blog title says - I experiment with food! So, here is one simple Chicken Curry which can be cooked in no time. I will shortly share some more variations - including one without Oil! Here is what you need:

1 chicken - cut into medium sized pieces
1 Onion (sliced  - whichever way you like)
1 tbsp crushed Garlic
1 Tbsp crushed Ginger
1 cup Yogurt

1 tsp Turmeric
1 tsp Chili Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
Salt as per taste
2 Tbsp Oil
2 cloves, 1 cinnamon, 2 cardamom
1 Bay Leaf (optional)

Chicken needs marination. But, if you don't have time, then here is what you should do. Take the chicken a bowl and add the ginger, garlic, yogurt, all the 4 masalas (turmeric, Chilli, Coriander, Cumin) and Sugar. Add I tbsp of Oil and mix well. Keep the bowl in the fridge for 15-20mins. You can also put it in the freezer for 7-10mins. This makes the marinade stick to the chicken nicely.

Now in a Karahi or a pressure cooker ( I prefer pressure cooker for saving gas and quick cooking!), add 1 Tbsp of Oil. When the Oil is hot, add the Bay leaf and the whole spices. Now, add the sliced Onion and fry till the Onion turns a bit brown. Now add the chicken and stir well. Let the chicken cook for the next 5-7mins in its own water. Once the masala tends to dry up a bit or the oil segregates, Put 2-3 cups of water and cover the pressure cooker. If you are cooking in a Karahi, make sure the masala doesn't stick and add water as necessary and let it cook for atleast 30-40mins. If cooked in a Pressure cooker, about 15-18 whistles should be enough.

Once you put of the gas, let the cooker cool down and then serve with some coriander on the top and rotis/rice.