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Chicken is like potatoes. Delicious however you make it and there are innumerable ways you can make them (Chicken and potatoes). This chicken curry is simple, smooth and finger-licking good. It goes beautifully with rice, roti or chappathi. Since I started cooking seriously I’ve started paying attention to the little details. Most curries have onions, tomatoes, ginger and garlic but how you use these in your curry makes a lot of difference to how the final curry tastes. You could just fry onions, tomatoes and ginger garlic paste, you can grind them all raw and use them, you can fry them and then grind them before incorporating them in the curry (which is what I do in this recipe), you can blanch, puree and then add them in.. and so on.
Now there’ll be folks who’ll say it’s all the same. But serious foodies, people who are passionate about their food will know that each one tastes different however subtly so. I can’t say between a Toyota Fortuner and an Outlander. Jagan goes freaking wild if I say both seem the same (like JKB in in Sindhu Bairavi). But I really don’t mind if people don’t appreciate the nuances in the food as long as they enjoy what I cook.
Prep time: 10 mins
Cooking time: 20 mins
Chicken – ½ kilo
Onions – 2 large chopped
Tomatoes – 2 large chopped
Ginger – 2 inch piece scraped and chopped
Garlic – 7 cloves peeled
Green chillies – 4
Red chilli powder – 2 tbsp.
Turmeric powder – ¾ tsp
Salt to taste
Oil – 4 tbsp
1. Wash and clean chicken.
2. To a kadai add 2 tbsp oil and when hot add the chopped onions. Fry till they turn translucent. Then add the tomatoes and fry till they turn soft. Add the green chillies, ginger and garlic and fry till the green chillies are scorched and the garlic browned in places. Transfer the fried ingredients to a mixer. Let cool slightly. Grind to a smooth paste.
3. To the same kadai add the remaining tbsp. of oil and the chicken. Fry till the chicken turns white. Add turmeric powder, red chilli powder, the ground paste and salt. Mix well. Cover and simmer till the chicken is cooked through and the oil has separated – about 15-20 minutes. Uncover, give a stir. Switch off. Garnish with sliced green chillies and serve hot with rice or chappathi.