Friday 21 June 2013

CHICKEN CURRY (my mother in law’s style)

CHICKEN CURRY (my mother in law’s style): This curry was a result of one of my husband’s wish. He wanted the chicken curry to be made exactly the way his mother makes it. It was a tough wish though as I did not attempt making it before nor have I seen her making it.

 But I have had it and I love it even though it is really hot.  It has a lot of gravy too. It is made the traditional way. The smell of the curry will make you go hungry even though your stomach is full. 

Each time my mother in law makes it she still consults her mother in law regarding the ingredients. It is fun to see that. 

This goes with rice or chapatti or even khuboos. So here goes the recipe....



INGREDIENTS

Chicken – 1 kg approx
Shallots or Small onion – 200 gm
Red Onions – 2
Potato – 1
Ginger – 1” piece
Garlic – 4 to 5 cloves
Fennel Seeds – 2 tablespoon
Turmeric Powder – ¼ tablespoon
Chilli Powder – 2 tablespoon
Coriander powder – 3 tablespoon
Garam masala powder – 1 ½ tablespoon
Pepper powder – 1 tablespoon
Curry leaves -3 sprigs
Salt to taste
Oil – 3 tablespoon


METHOD

Clean and cut the chicken into small pieces. Clean and chop the potato and onions. Make a paste of the garlic and ginger. Pressure cook the chicken and potato with some salt and water. (One whistle would be enough on medium heat).

Take a heavy bottomed vessel. Heat the oil and add fennel seeds. Once they start turning colour add onions with salt and sauté till light brown. Add turmeric powder, chilli powder, coriander powder and garam masala powder. Sauté till the raw smell goes. Add curry leaves and water. Add ginger and garlic paste. 

When the mixture starts to boil add the pressure cooked chicken and potato pieces. Let it boil for around five minutes and it is done.

NB: If you do not like the raw taste of the ginger garlic paste, you may add and sauté it as soon as the onions turns brown.


If you have a big pressure cooker, you may make the gravy and then add the potatoes and chicken and give it a whistle. In that case there is no need to pressure cook the chicken and potato before. This will save time too. 

you may make it without potato too, but potato helps in thickening the gravy.

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