Thursday, November 6, 2014

Gina's Chicken Curry

My friend's recipe for delicious chicken curry!

1 lb of bone-in chicken thighs
1 large or 2 medium onions, finely chopped
1 tomato, chopped
1 tablespoon ginge-garlic paste
2 green chiles, slitted
1 sprig of cury leaves
10 stems of cilantro, finely chopped
4 sprigs of mint leaves, leaves only, finely chopped
1/4 teaspoon turmeric powder
1.5 teaspoons red chile powder
2 teaspoons coriander powder
1 teaspoon chicken masala powder
salt (to taste)
2 teaspoons lemon juice (or to taste)

To temper:
1 tablespoon oil
1/4 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1" piece of cinnamon
3 cloves

To grind:
1/2 cup shredded coconut or cashew nuts
2 teaspoons dahlia
1/2 teaspoon white poppy seeds
1/4 teaspoon fennel seeds


Cut chicken into pieces and wash.  Sprinkle turmeric powder over the chicken, cover and set aside

Heat oil in a pot, add the ingredients under "to temper".  Saute for 10 seconds then add the green chiles, curry leaves and onions and saute for 2 minutes.

When the onions turn translucent, add ginger-garlic paste and saute until the raw smell leaves.  (Keep stirring or the ginger garlic paste will stick to the pan!)

Add the tomatoes and cook until they turn soft and mushy.

Add all the dry powders (chile, coriandr, chicken masala and turmeric).  Saute for a few seconds and then add the chicken.  Give a quick mix and add the "to grind" mixture.  Mix gently, add 2 cups of water, salt, cilantro and mint, mix well and close the lid and cook on medium heat for about 20 minutes (2-3 whistles if using a pressure cooker).

(If using a pressure cooker, allow pressure to come down, then open the cooker.)  Open the lid and check consistency.  If it is watery, cook uncovered on medium flame until desired consistency is achieved.  If it is too thick, add hot water to dilute the curry.

Garnish with lemon juice and chopped cilantro leaves.  Optional, garnish with whole cashews

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