I’ve been thinking about posting this for a while now. Which means, you just figured that I’m the queen of procrastination when it comes to weekends. Specially when it comes to switching the PC on. I always end up giving myself those extra 5 minutes of consolation laze that never seems to end or I never seem to get enough of it 🙂
Anywho. We cooked my mom’s special ‘Sunday chicken curry’ in my kitchen over a bottle of wine. Me and the gentleman, who apparently turned out to be a master chef from whom I ended up learning a lot. For eg: how to chop and sprinkle coriander leaves effectively, how to cut onion effortlessly, how to judge a chicken by the look of it and the theory about cooking in low heat. He instantly wore the chef’s hat, the moment he touched the ladle, that boy Gusto! What Fun!
Simple, easy and very Indian, this curry is best served with white rice. Here are the ingredients.
Garlic 5 cloves
Ginger (1 inch)
Cinnamon stick 1
Curry leaves 4-5
Mix 2 tbsp of lemon juice, 2 teaspoon salt, pepper, turmeric, red chilli powder and marinate the chicken for atleast 2 hours.
Onions, garlic, ginger, green chilli & tomatoes (de-seeded). Pour the mixture to the chicken and set aside.
On high heat, pour 2 tbsp of oil in a wok. To it, put curry leaves, cardamom, cinnamon, whole black pepper and let it crackle.
To this, add the chicken and cook for 20-25 minutes, until tender.
Spicy, but not too hot on tongue. With a flavor that’s rich but is equally mild . Damn. So Indian! ;P
With special thanks to Chef R.