Chicken Curry

Chicken curry always brings memories of a lazy Sunday with family and friends, of evenings with unexpected guests staying for dinner, of the very first 'thing' that I cooked with my Mother looking on....

This chicken curry is great one-pot meal, as a part of a larger fancy dinner or just as it is...

This recipe has a delicate flavour and is probably one of the most popular chicken curries from India.

Ingredients:

• Young chicken, skinned and cut into 8 pieces- 1- 1.5kg / 2-3 lbs 

OR

• Boneless, cubed (1-1.5") chicken - 675g/ 1.5 lbs.

• Oil 2- 3 tbsp
• Onions, sliced 3 medium
• Tomatoes, sliced 3 medium
• Ginger pulp 1 tsp
• Garlic pulp 1 tsp
• Cinnamon stick 2.5 cm / 1"
• Large black cardamom pods 2
• Green cardamom pods 4
• Cloves 4
• Black peppercorns 4
• Bay leaves 2
• Black cummin seeds OR cummin seeds 1/2 tsp OR 1 tsp resp.
• Garam Masala 1 tsp
• Chilli powder 1 tsp
• Salt 1 tsp
• Yoghurt , plain 2 tbsp
• Lemon juice 4 tbsp
• Fresh chopped cilantro 2 tbsp
• Tumeric 1 tsp

Method:

• Mix together, 1/2 tsp of salt, turmeric, chilli powder and 2 tbsp of lemon juice. Keep aside.
• Mix in trimmed pieces of chicken in above and leave for about 15 minutes.
• Meanwhile, heat oil in thick bottomed frying pan or skillet or wok.
• Add in the spices- cinnamon, cardamoms, cloves, black pepper, bay leaves and cummin. As it starts sizzling add in the onions.
• Saute till the onions start changing colour.
• Add the tomatoes. Saute for about 1 minute.
• Add in the ginger and garlic, turmeric and remaining chilli powder. Saute for a further minute.
• If the food starts sticking to the bottom of the pan, add a tbsp of water. Saute till the water evaporates. This process is called Bhunao ( bhoo- no).
• By this time, there should be a nice aroma wafting thru.
• Add in the chicken and saute till it is well coated by the spices and onion mix for about 7-8 minutes.
• Add in yogurt to the above party.
• Lower the heat, cover with a lid and cook till the chicken is cooked thru. Should take about 15-20 minutes. If you think the chicken is drying out, add about 1/2-1/4 cup of water or chicken stock.
• Once it is cooked thru, add in the remaining lemon juice. Stir it in.
• Taste the curry before serving for salt, spicy hot and sour flavours. Balance them out if something more is needed.
• Garnish with the chopped cilantro and serve either with Naan, Roti , steamed rice or crusty bread.

I have noticed that this always tastes better the next day. This freezes well, so making more and freezing the extra is great.

Sometimes, I make this as a dry preparation and use boneless chicken. I then use this as a filling for making Subs.