Chicken Curry

Chicken is our favourite poultry, like I've mentioned before. And Chicken curry is another favourite dish in the house. Why's that so? For a very simple reason - Because of its versatility. We can have it with baguette, normal white bread, rice and of course with our favourite roti jala too. Yum Yum!

For my curry, I don't use coconut milk. I used lotsa tomatoes though. The thing about cooking curry is you've to make sure that the oil separates properly and only then will your curry 'become' curry, if you get what I mean. If the oil doesn't separate, the taste is not quite there.



Here's my chicken curry recipe, and I cooked curry a lot. It's quite the staple dish at home. :P

Ingredients:
I whole chicken, cut into 8/12/14 pieces.

A)
2 big red onions - sliced thinly (I don't use yellow onions in my dishes. But spicy, huge red onions as they are packed with more flavour too).
2 ripened tomatoes - diced them up
3 cardamoms
1 cinnamon stick
4 cloves


B)
2 cloves of garlic - to blend it
1 cm old ginger - to blend it
1 tbsp tomato puree
Mint leaves - loading up on the mint leaves is a treat


C)
1 cup of water
2 potatoes, quartered
2 ripened tomatoes - quartered
2 fresh green chillis - halved


Half a packet of Baba's meat curry powder
coriander leaves - for garnishing

Method:
Fry A) till the sliced onions become translucent

Add in B) and fry thoroughly.

Add the chickens to the mix and cover the lid for around 3 minutes. Then, add half a packet of meat curry powder, mix thoroughly and cover the lid again for around 3 minutes or so, to allow the flavours to infuse through.

Then, add in C). Cover the lid and cooked till the oil separates and the potatoes become soft.
Garnish with some coriander leaves. Voila! The curry's done! :)

Mint leaves are essential as it enhances the curry flavour and gives an enticing aroma that's sure to whet ur appetite further. I've used curry leaves before but mint leaves are still the ones for me.

A gastronomical treat indeed. :)