Wednesday, November 12, 2014

Some simple chicken curries

Curry 1
One pound Boneless or normal chicken
One medium onion
Three fourth cup yogurt
One tsp. coriander powder
One tsp. cumin powder
One tsp. garam mashala powder
One tbsp. ginger paste
One tsp. garlic paste
Pinch of turmeric powder
Salt to taste
One tbsp. of oil

For tempering:
Two cloves
Two green cardamom
One inch of cinnamon stick

Make small pieces of the chicken. Marinate the chicken overnight with all the ingredients, except onion. Cut the onion into small cube. Heat one tbsp. of oil in a wok. Add cloves, cardamoms, and cinnamon stick. When you smell the fine aroma, add the onion. Fry the onion for few minutes, covering the wok. When the onion becomes tender, add the marinated chicken. Give a good stir, and let it cook until the chicken is tender. It you need you can add one-two cup water. Serve with roti.

Curry 2
One pound boneless chicken
One big tomato
A bunch of basil
Two-three cloves of garlic
One medium sized onion
One-two green chili (slitted)
One tbsp. oil or more
Salt to taste

Cut the tomato in big chunks. Peel the garlic cloves. Take a saucepan, boil tomato, basil leaves, and garlic with little or no water. Let it cool down Make a fine paste. Cut the boneless chicken into small pieces. Marinate the chicken with the tomato paste and salt for overnight.  Finely chop the onion. Heat one tsp. of oil (you can use a little more, if you want) in a wok. Add onion and fry until it is soft. Add the marinated the chicken, and the chilies. Give a good stir. Cover the wok, and let it cook , stirring occasionally. If you need, add one cup of water. Bring it into boil. Cook until chicken is tender. Serve hot with roti.

Chicken with tomato and basil
Curry 3
One pound of boneless chicken
One cup of full fat milk
Half cup. of plain yogurt
One tsp. garlic paste ( or smash 3-4 big cloves of garlic)
One tbsp. of oil
Salt and pepper to taste

For tampering
Two cloves
Two cardamoms
One bay leaf

Cut the chicken into small pieces. Marinate the chicken with milk, garlic paste, yogurt, salt, pepper overnight. Finely chop the onion. Heat one tbsp. of oil (you can use a little more oil if you want to) in a wok. Add cloves, cardamoms, and bay leaf. When you smell the fine aroma,add the onion. Fry the onion until it is soft. Add the chicken pieces and fry for sometime covering the wok, stirring occasionally. Add the rest of juice which is  left in the bowl of the marinated chicken. Cook under low heat, until the chicken in tender.
White chicken with garlic

P.S. If you cook under high heat, after adding the juice, milk will be curdled.