I know that I have posted a number of recipes which are similar to this but I am also aware of the fact that these dishes, even though similar, are a little different every time I prepare them. So much so that I run out of names almost every time. But let me stick to this – it is the blue blooded chicken curry, which remains a classic and cannot go wrong.
Serves:2-3
When I was preparing this in the kitchen, it was raining outside with all sound and fury. And later we enjoyed the lunch in the same pouring rain. Especially after a rain starved July, August is proving to be a welcome change.
Serves:2-3
Preparation Time: 10 mins
Cooking Time: 45-50 mins
Ingredients:
- Chicken Pieces: 750 gms.On the bone.
- Onion Paste: Paste from 150 gms onion
- Ginger Paste: Paste From 20 gms ginger
- Garlic Paste: Paste from 12-14 cloves of garlic
- Green Chilies:6-8
- Potato: A 100 gms potato sliced into 2 halves.
- Mustard Oil:5 tbsp
- Tomato Paste: From a 50 gm tomato
- Powdered Spices:
- Cumin Powder:2 tsp
- Coriander Powder:1 tsp
- Turmeric Powder:1 tsp
- Salt: To taste
- Sugar: 1 tsp
Procedure:
- Heat the mustard oil in a kadai.
- Once the mustard oil gets hot, add the onion paste.
- Fry the onion paste for 5-6 mins until the color turns reddish brown.
- Then add the ginger and garlic pastes respectively.
- Stir for a minute, then add the tomato paste and the powdered spices.Also sprinkle the sugar and some amount of salt.
- Uniformly mix the ingredients in medium-high heat for 6-8 mins.
- Then add the chicken pieces and potato slices.
- Stir the chicken pieces to ensure that the ingredients mix thoroughly for 10-12 mins.
- While the ingredients are being stir-fried in the kadai, heat 100 ml of water in a pressure cooker
- Then transfer all the ingredients from the kadai into the pressure cooker.
- Cook under medium heat for 6-8 whistles for that “melt in the mouth” chicken curry.
Serve with plain rice.
We had it with Capsicum rice and it was a great experience for us.
