Dryish chicken curry

Gravy and sauces in curries are all well and good. But sometimes you want just the goods and nothing but the goods…whether it’s vegetables or meat. There’s nothing to beat some chicken or lamb carefully cooked in the freshest and choicest of spices.

This curry uses just only a few spices. You must also reduce the onion to its smallest pieces possible. No slicing and dicing here … I usually give it a blitz in the food processor or blender.

Enough for two (with some dahl and chutneys, and maybe a vegetable curry)

 

 

curry-leaf-35
Curry leaves (or tez patthi as they are sometimes labelled) add a special flavour to curries

What you need

300 grams chicken
three cardomom pods
a stick or two of cinnamon
eight curry leaves
three cloves
one onion (about 70grams)
½ teaspoon hardi (turmeric)
2 teaspoons garam masala
½ teaspoon salt
1 teaspoon ginger/garlic paste

 

Cooking

Dice the chicken breasts into pieces about one-inch cubed
Blitz the onion
Crush or bruise the cardamom pods
Heat the oil in a wok (or karhai/kadhai as it is known by Indians around the world)
Throw in the cinnamon sticks, cloves, cardamoms and half of your curry leaves and cook for two minutes. (Some people don’t like biting on cardamom seeds or the cloves – if you have these fusspots at your table, take the pods and cloves out with a slotted spoon after letting them cook in the oil for a bit).
Add the chicken pieces and stir them around – to make sure they get properly coated with the hot oil and that they don’t burn.
Add the remaining curry leaves and continue cooking
When the chicken pieces begin to brown add the rest of the curry leaves
Add the onion and stir and mix all the contents
Add the ginger/garlic paste
Add the turmeric and the garam masala
Add the salt and stir

Let the food cook on a low-to-medium heat. Keep a close watch as it can burn easily, adding a little water now and then. It should be done in about 30-40 minutes.

Serve your chicken with roti or rice. Some mango pickle or dahl will not go amiss.

 

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