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Posts tagged “south indian chicken curry

Greens marinated Chicken-Curry with a Goan twist to it…


“Its been a while..” hmmmm… while I think what to write next.. & I kept staring at “Its been a while”… it reminded me of the number by the band – Staind..! nothing to do with the mood of the song.. it’s just the name of the song!

Sadly…I have no pictures for this post.. but let me tell you.. Take my word for it.. give this recipe a shot over this weekend.. & I’m sure it will make your tummy feel good…real good..!! :D Now moving on to why there are no pics for this post… its a no brainer.. it is simple.. “It is HOT!!!” rather boiling here in Bangalore.. n when I’m done with cooking, all I want to do is head for a quick shower..! The evening showers of rain do make the days hotter..! I will get down to clicking pictures as soon as I get a chance to cook this again..!

After my fortnight long vacation in Mumbai.. the Bombay sandwiches, vada pav, sheekh kebab’s, the chicken rolls, the fish curry’s Pav bhaji etc. all that food hangs on back to me on my body like memories from the trip!..A bad simile huh??? Yup I’m the fattest ever..! Now that i’m back… my lunch is usually a large bowl of salads with some skinny dressing. A bowl of sprouts for a snack… a cup of green tea & cereals for breakfast… no more paratha’s or dosa’s for me till I shed some weight!.. Only boiled meat/fish… Dieting alone doesn’t help.. does it??? So, I have started exercising as well.. Hope to get back into shape soon.. Poor K also eats almost what I eat.. :( I knew K was craving for some good chicken curry, he was not going to tell me that since he was helping me keep up with my diet.. I thought I’d make him something that has greens..since he makes quite a fuss to eat spinach most times, I schemingly disguised & marinated the meat with a paste made of greens. When you see the curry you wouldn’t know it has greens.. A good way to make your family eat some greens I must say :D

My head was going to burst thinking of a name to call this curry, this is something that just made its way into my mind.. The ingredients just blended so well that I knew I had to post it with the stupidest name that I come up with.. Since I have used vinegar in this curry and vinegar is abundant in the Goan cuisine.. I decided to call this the “Greens marinated Chicken curry with a Goan twist”… :D

Ingredients: (Serves 3-4)            Preparation Time: 30 mins (Marination time not included)
Chicken – 500 gms, curry cut, skinless, washed & drained; You can use 400 gms of boneless chicken cut into chunks/strips.

For the Chicken Marinade:
Palak/Spinach – a small bunch, washed & drained
Garlic – 5-6 plump cloves, peeled & roughly chopped
Coriander leaves – 5-6 sprigs, washed & drained
Mint leaves – 10 – 12 medium-sized leaves
Cashews – 4-5 whole, soaked in about 50ml water
Freshly crushed black peppercorns – 1/4 tsp
Vinegar – 1 tsp
Salt to taste

For the curry:
Mace – 1/4 of a whole flower
Cloves – 4 whole
Cinnamon – 1/2 inch piece
Bay leaf – 1 small leaf roughly torn
Green Cardamom – 4 small, roughly crushed
Onion – 2 medium-sized, finely chopped
Tomatoes – 2, medium-sized, finely chopped
Ginger – 1 inch piece, finely minced
Sugar – 1/2 tsp
Turmeric powder – a pinch
Coriander powder – 1.5 tsp
Cumin powder – 3/4 tsp
Red Chilli powder – 1/2 – 3/4 tsp
Freshly crushed black peppercorns – 1/4 tsp
Vinegar – 1 – 1.5 tsp
Cooking oil – 1 tbsp
Ghee/Clarified butter – 1.tbsp
Salt to taste

Method:
Make a fine paste using all the ingredients mentioned for the marinade. Liberally coat the washed chicken pieces with the freshly made marinade of greens. Let the chicken marinate for at least 40 mins covered in the refrigerator.

When the chicken has marinated, chop & prep all the rest of the ingredients. Heat oil & clarified butter together in a kadai/deep bottom fry pan. When hot add the dry spices – mace, cloves, cinnamon, bay leaf, green cardamom. Maintain heat at medium. Let the spices let out their flavour into the oil for a minute or two. Add the chopped onions & throw in a pinch of salt to help fry the onions quicker. Fry till the onions turns translucent. Add the ginger in & fry for a couple of minutes. Now add all the spice powders – turmeric, coriander , cumin, red chilli powder. Mix well & let them fry for a couple of minutes. Next add the chopped tomatoes & toss them around till they begin to loosen up. By now the raw flavours of the spice powders should begin to fade away. Add the vinegar, mix. Add the sugar, I love to add some sugar in some curry’s because it just takes the flavours to another level.Throw in the marinated chicken pieces along with any left over marinade. Mix well. Add a cup of water, salt to taste, mix well. When the water begins to bubble add the crushed black peppercorns, mix well & simmer. Let the chicken cook & absorb all the flavours.

Note: You don’t need to add water if you want to make this a dry dish.

Check on the dish once in every 5 minutes. Add more water if required. Once the chicken is tender, turn off the heat.

Garnishing: (Optional)
Garnish with chopped coriander if you wish to.

Serving Suggestions:
Serve hot with bread, steamed rice, chapati’s, roti’s idli’s; basically anything that you can gobble a good chicken curry with. :D

I did indulge in a bit of the curry with a slice of bread..! Couldn’t stop my nose from sending signals to my brain about wanting the curry. My brain just gave up when the signals kept bombarding it! hehehhe… ! An extra 10 minutes of exercise hmmmph.. !   

If you like this recipe, then you may also like – Karuveppilai/kadipatta/curry leaves chicken……Winters setting in… Cloudy Chicken soup with Thai flavours., Chicken Stew – Kerala Style , Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style etc.


Basic South-Indian Chicken curry – Chicken Masala

Basic South-Indian Chicken curry - Chicken Masala

We just moved into a new flat, day before. Hence from the past few days I have been busy packing. Now I’m busy unpacking. To add to all this it will take another week for the internet line to get working, hence the delay in posts. But luckily for me a few friends stay in the same building hence I get to use their internet when they are at home.

Since most of our luggage is still unpacked I had just the basic ingredients at my disposal for fixing up a meal. This chicken curry is a basic curry that requires the most common ingredients found in most houses. I have skipped the garnishing with coriander leaves bit as I did not have time to buy it from the store. It’s a no fuss curry. If any of you are new to cooking this is the dish you should try. It will surely impress people as it’s tasty yet simple to fix.

Basic South-Indian Chicken curry - Chicken Masala

Ingredients: (Serves 4) Preparation Time: 20 mins
Chicken – 1 kg, skinless, pieces cut as per your choice
Onions – 1 medium-sized, finely diced
Garlic cloves – 5 medium-sized, finely chopped
Tomato – 1 large, finely chopped
Coconut Milk – Fresh or tinned, about 250 ml, fresh would add a lovely flavour
Red Chilli powder – 1-2 tsp depends on your taste
Garam Masala powder – 1 tsp

Cumin powder – 1/2 tsp
Coriander powder – 1/2 tsp
Turmeric powder – a pinch
Curry Leaves – 1 sprig
Cooking Oil – 1 tbsp
Salt to taste

Method:
Heat oil in a pot which is set to medium heat. Add chopped garlic & sauté for a minute. Add the diced onions, curry leaves and add some salt so that the onions fry quickly. When the onions turn translucent add the different powders except the garam masala. Mix well & fry the powders for a minute or two. Now add the chopped tomatoes and fry them till they begin to lose their stiffness.

Now add the washed chicken pieces & mix well. Fry the chicken pieces for a couple of minutes. Now add about 100 ml water and mix well. Once the water begins to boil add the coconut milk. Mix well. Add salt to taste. Turn the heat to low, close the pot with its lid and let the chicken cook. It should take about 10-12 minutes.

Check if the chicken is tender. Now add the garam masala powder & mix well. Increase the heat and let the curry bubble. When the oil begins to separate & collects on top, turn the heat off.

Garnishing:
Garnish with some chopped coriander leaves.

Basic South-Indian Chicken curry - Chicken Masala

I did not have any with me hence you will notice that I have not added them.

Serving Suggestions:
Serve with some hot steamed rice or with some Indian breads.

Basic South-Indian Chicken curry - Chicken Masala

We had them with Kerala Paratha’s.

More chicken recipe’s – Sweet n Spicy Spinach Chicken – Chinese style, Pepper chicken in cream and basil with roast potatoes, Hot Honey Chicken Wings, more.


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