Chicken Curry

People always say that it becomes difficult when you marry a person with different food habits. Just as, i am a vegetarian (egg-etarian) and my husband is a non-vegetarian. Well, i guess it doesn't remain an "issue" when you take food as food (and don't really categorize it), and respect what the other person likes or dislikes. Like our day-today meals are vegetarian, but i make sure i make one non-vegetarian dish on weekend, just to satisfy hubby's cravings. At times, when we go out, i insist that he eats chicken or meat and i love it when he enjoys it. So, we maintain a balance of our habits and things become simpler.

Last weekend, i made Chicken curry. I don't really like to give names to a curry as the basic ingredients are always the same - onions, tomatoes, garlic, and ginger. What differs is the spices (masalas) that you add. It brings out a different taste and flavour to the onion-tomato paste. The last time, i had posted Kaala Masala Chicken curry recipe, this time i kept it quite simple and didn't add any special masalas but the regular kitchen masalas that we have. Guess keeping minimalistic is always the key ;)

Ingredients:

Chicken pieces - 250 gms

Onions - 3 medium

Tomatoes - 2 medium

Garlic - 8-10 pieces

Ginger - 1/2 inch piece

Red chillies - 2 (optional). 

Salt - to taste

Oil - 3 tbsp

Red chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Corriander powder - 2 tsp

Garam masala - 1 tsp

Water - as required

Asafoetida - a pinch

To marinate :

Ginger garlic paste - 1/2 tsp

Lemon juice - 1 tsp

salt - a pinch

Recipe:

Wash the chicken pieces and marinate it with ginger garlic paste, lemon juice and salt and keep aside for an hour. You can cover it with a cling foil and refrigerate or just keep it aside till you make your masalas.

Roughly chop the onions and heat little oil on tava and fry the onions till they turn golden brown. Make sure the onions don't burn.

In a mortal and pestle, crush the ginger and garlic together.

Burn the whole tomatoes directly on flame (As we burn brinjal while making Baingan Bharta). This way, the tomatoes get a burnt/smoked flavour. Remove the skin if it has already come out, or use it as it is. Chop the tomatoes roughly when cooled.

Let the onions cool down and make a paste of it in mixer grinder (Add little water only if needed, or else avoid).

In a kadhai, heat 3 tbsp oil, add the red chillies and asafoetida. Now add the onion paste and fry till it becomes more brown. 

Meanwhile, make a paste of tomatoes in mixer-grinder. The paste should be smooth.

Now, add the crushed ginger-garlic to the onions and fry for about a minute.

Then add the tomato paste and mix well.

Now add the red chilli powder, turmeric powder, corriander powder and some salt. Mix it all well and keep frying the masala till oil starts leaving the sides (takes about 20-25 minutes). Keep adding water little by little (from the sides, and not in the middle) when the masala starts to thicken and become sticky. 

Don't add a lot of water at a time, as the masala would lose the colour and look.

Now add the chicken pieces, and mix well so that the pieces are quoted well with the masala.

Cover and cook for about 5 minutes. Now, add garam masala and adjust salt.

Add water to the desired consistency (from the sides) and cook uncovered till the chicken is done.

I served it alongwith Bhaakri (the traditional Maharashtrian bread), but it can be eaten with chapati/paratha or even rice as per your choice.

Enjoy this simple chicken curry :)

Happy Cooking :)