Chicken Curry for the Soul


Chicken Curry for the soul
What makes a good curry? Well …let’s see… a little bit of this and a little bit of that, a lot of tender loving a.k.a slow simmering, an unique combination of spices that is the right marriage of flavors and a final product that is both attractive to the eyes as well as intoxicating to the palate… don’t you agree, that is what a good curry should be and one that you cannot ever have enough of! I know I sound slightly cheesy but seriously folks, a good curry is indeed a labor of love – not in as much work involved as much as the dedication piece…it really merits your undivided attention.

Well enough of all that. My point – Good curry recipes are hard to find! Because people who make them don’t necessarily sit down and write the recipe down. I am therefore always looking for original recipes from aunts, cousins etc. Chicken curry is one where I cannot collect enough recipes. Everytime I have a good chicken curry I always have to ask for the recipe. Always looking to find that one ingredient / spice that seemed to have given the curry its distinctive flavor.  And one person I have always been asking to write down the recipe for me is my own dear husband. Gosh he makes a mean chicken curry. But he never lets me near him when he is cooking it. Its like a religious ritual for him – cleans the kitchen thoroughly first, does all the prep work chopping things and placing them in different bowls etc. and then begins his cooking. This is so unlike my quick and jumpy actions in the kitchen. Anyways, will one day get my husband’s recipe down!. But today I am sharing a recipe that I made recently which came out so ‘damn drool worthy good’ and fortunately I was noting the recipe as I made it.

DSC_0879I think the main additions / variations from my usual curry were the addition of sri lankan curry powder, fresh mint leaves and kasoori methi leaves and the use of vinegar in marination. Lucky you to get this recipe so easily 🙂 This is one heck of a curry that definitely will deliver the comfort and peace that you crave for. Chicken Curry for the soul.

Bringing this to Throwback thursdays and Fiesta Friday this week. Steffi @ Ginger & Bread and Andrea @ Cooking With a Wallflower are co-hosting FF this week.

Chicken Curry for the soul

  • Servings: Makes about 6-8 servings when served with rice
  • Time: about 1 hour
  • Difficulty: Moderate
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Ingredients:

2 lbs(1 kg) chicken pieces, preferably thigh pieces, cut into small bite size pieces

Marination:

1/2 tsp Turmeric
1/2 tsp Salt
1 tsp Coriander powder
1 tbsp Vinegar
Garlic chopped 1 tsp
Ginger chopped 1 tsp

For the Curry:
2 tbsp olive oil / coconut oil

4-6 black peppercorns
5-6 cloves
2 cinnamon stick
2 black elaichi (black cardamom pods)
1 tbsp (packed )kasoori methi leaves
2 bay leaves

5-6 fresh mint leaves, chopped
2 medium size onions, thinly sliced
5 cloves garlic, chopped fine
1 tbsp chopped ginger
6-8 fresh Curry leaves
3 green chillies, slit

1 tsp red chilli powder or cayenne pepper (add per your taste)
2 tbsp coriander powder
1 tbsp garam masala
1 tbsp sri lankan curry powder
1 cup water
1 potato chopped

Method:

In a large bowl, mix all the ingredients listed under marinade and then add the chicken pieces to it and mix well to coat all the pieces with the spices. Let sit for 15-20 minutes.

In a large cooking pot, add the oil and heat. When hot add the pepper corns, cinnamon stick, cloves, cardamom pods, kasoori methi and bay leaves. Stir for about 1 minute. Then add the mint leaves, onions, garlic, ginger, curry leaves and the green chillies. Stir for about 3-4 minutes or until onions are softened.

Next add all the spices and stir for another 1 minute until you get  the aroma of the spices. Add the chicken pieces now and stir to mix everything well.  Continue stirring for about 2-3 minutes. Then add the water.  Cover the pot and cook on low heat for about 15 minutes stirring after every 5-7 minutes or so.

Uncover and then add the potatoes and continue to cook for another 10 minutes or until the potatoes are fully cooked through.

Serve warm with some cooked white rice or chapatis.!

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DSC_0881Chicken Curry for the soul

 

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