Yury smiled when I told them that is what it was, when I introduced the dish to everyone at Chantal’s last week at dinner.
I guess they all really liked the look and aroma of the curry, and may have felt that perhaps a lot of work went in to making it.
But it really is just that – an every day sort of chicken curry. It is the way I saw chicken cooked most often at home and it is Indira’s current favorite form of chicken. So when I mailed the recipe to Ake and Agneta yesterday, who really enjoyed it that evening and were keen to know the recipe, I thought I should record it here too, for Indira’s future reference.
Chicken – 800 gms
Sunflower oil – 3 tablespoons
Onions – 3 medium sized or 4 small ones, sliced quite fine
Garlic (grated or paste) – 2-3 teaspoons
Ginger (grated or paste) – 2 teaspoons
Black cardamom – 3 pods
Cinnamon sticks – 3-4 small pieces
Pureed tomatoes – 2 large (leave the tomatoes for a few minutes in boiling water to remove the skin and soften the tomatoes a bit, then puree them. Or you could use 4-6 tablespoons of pureed, canned tomatoes)
Salt – to taste
For the marinade –
Yoghurt 150 ml
Turmeric 3/4 or 1 teaspoon
Coriander powder 1 or 1 and 1/2 teaspoons
Red chilli powder ( I use a very mild variety- which is used mainly for the color it adds- called “Kashmiri/Deghi” chilli powder) – 1 teaspoon
(use much less of this spice – say only 1/2 a teaspoon – if you are using a stronger variety but this also depends on how “hot” you like your curry to be)
Skin the chicken, then pierce each piece in 3-4 places with a fork. Mix all the ingredients of the marinade in a large, flat box/bowl, then coat the chicken pieces well in it.
Close/cover the bowl well and leave the chicken in the refrigerator for at least 3 hours (the longer it is left in the marinade, the softer the chicken will become on cooking. I like to marinate the chicken for at least 6 hours).
In a large frying pan (large enough to accommodate most of the chicken so that there is room to turn all the pieces as you cook them; this allows all the pieces to be well-fried) heat the oil then add the cardamom and the cinnamon.
Fry these for a minute till their aroma is released, then add the onions and fry till they start to turn a golden brown color. Add the ginger and garlic, fry for a few more minutes till the onions start to become a darker brown, then add the chicken with its marinade and salt. Fry everything together till the yoghurt dries up completely (you will see the oil start to appear on the sides).
Now add the pureed tomatoes and fry further till the tomatoes are thoroughly blended (once again, you’ll see the oil appearing on the sides).
Add approximately one and a half cups of boiled water, cover the frying pan with a tight fitting lid and leave the curry to simmer and cook for about 15 minutes or till it is the consistency you like.
If you have 2 tablespoons of fresh, chopped coriander for garnish, that will add a great flavor to the taste.
This is perfect with hot phulkas, paranthas if you are in an indulgent mood or some nice boulangerie-style bread to mop up the curry.
Update – 20 Oct 2009
The picture here is actually of the curry that Mohan b made from this recipe . He says it worked out alright.
Thanks you, Mohan B , I’m honored that you think this was worth the effort 🙂