Runny Chicken Curry

Sunday was not a day for me. Actually, all started from Friday, and Saturday, was the busiest , craziest, and funniest day ever. My son went to participate Odyssey of the Mind. It was long day. Early in the morning I took him to swim class.  

 

Just after coming back, within no time we got ready, and gulped down our breakfast. In the meantime one of his teammates mom came to my place to pick us. Then, we four headed towards the high school where the competition was going to take place. On Friday the team practiced for the last time. The weather was not all in our favor. On the top of the that they were didn’t want to rehearse anymore. They were exhausted. We, the volunteer, and our coaches were also exhausted. On the top of that those little kids were arguing so much, that it was really difficult for us to keep patience.

I was not at all hopeful for the competition. I think in this age, the kids are very rigid, they don’t want to listen to others. However, surprisingly they did excellent in their long term problem. We were very hopeful that would make it to state level. Unfortunately they came in 4th position. All of us were little disappointed. Anyway, they can compete again in next year. After all competitions, and award ceremony we came back home at night, tired like a dog. I thought of sleeping late in the morning, but to my utter disappointment I woke up early in the morning. I thought of having rest with a cup of tea, but that plan also failed, as my son woke just after me. I felt a sharp pain in my back, due to all exhaustion, and I was not in the mood to cook. My luck again betrayed me, as there was no leftover in the fridge. So, I decided to cook something easy and quick, and I came up with this recipe. Believe me, it was no good with steaming rice.

One pound boneless, skinless chicken thigh
One medium sized onion
One medium sized tomato
Three-four garlic cloves
One big potato
One cinnamon stick
One bay leaves
One tbsp. oil
Salt to taste
A pinch of turmeric powder

Wash and peel the potato.Cut the potato into cubes. Wash and cut the onion into thin slices. Chop the tomato. Peel the garlic cloves, and make a coarse paste in a mortar and pestle. Heat oil in a pan in medium. Add the potato. Sprinkle little salt, turmeric powder. Fry the potato cube until they are slightly brown. Take out the potato. Keep aside. In the same oil, add cinnamon stick, and bay leave. When fine aroma starts coming, add garlic and onion.Mix well.Fry for few minutes stirring occasionally. Cover the pan, and let the pinion cook. Keep an eye on it, to avoid scorching at the bottom. Then add chopped tomato. Mix well. Let it cook, until tomato become mushy. Cut the chicken thigh into small pieces. Add the chicken pieces. Sprinkle salt, and turmeric powder. Mix everything well. Cook for 10 minutes, covering the pan. Add the fried potato pieces. Add one and half cup of water. Cook until both chicken ,and potato are tender. 
Serving size: 3