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.
Ingredients
Chicken pieces
Turmeric powder
Chilly powder
Pepper
Salt
Sugar
green chillies
Garlic 5 cloves
Tomatoes 2
Onions 2
Ginger (1 inch)
Oil 2tbsp
Cinnamon stick 1
2 cloves
2 cardamoms
1 lemon
Curry leaves 4-5
Procedure
Marinate:
Mix 2 tbsp of lemon juice, 2 teaspoon salt, pepper, turmeric, red chilli powder and marinate the chicken for atleast 2 hours.
Paste:
Onions, garlic, ginger, green chilli & tomatoes (de-seeded). Pour the mixture to the chicken and set aside.
Cook:
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.
Conclusion
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.
Trumatter 
I love Indian food but it always cracks me up. You say an “easy dish to prepare” and I look at that long list of ingredients and say “whoa.”
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😀 Trust me Tam, the list may look long, but its nothing. All from the pantry. Club cloves, cinnamon, pepper, bay leaves into one name: “Garam Masala”. It just looks long. Im not too sure about the curry leaf though- whether you get it at yours or not.
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Sounds lovely – I will get my son to cook it for us! We have or can easily get all of those ingredients in the UK, and we have a lot of experience of food from India. Normally, when we have Indian either my husband cooks or we eat out at one of the many local Indian restaurants. (My own specialities are Mediterranean, Mexican and traditional English!)
That’s a beautiful photo of R. Lucky he turns out to be a great chef too!
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aah! sounds great! Was your husband in India? I love traditional English cuisine and you must teach me how to cook a couple of them. This is a request you have to keep. I can only make one traditional English dish- the Yorkshire Pudding. 🙂
Oh, by the way, I say omit the red chilly powder part. Two green chillies should be enough 🙂 Let me know how it turned out!
On behalf of R- thank you! Janice, this boy has cooked only and ‘ONLY’ maggie and eggs, before trying his hands on this elaborate chicken curry. It was his first official day in the kitchen and trust me he did a wonderful job. And not just that, he also fried chicken (recipe soon), seasoned the corns, tossed, served and in between gave lessons (the best part). Bravo! Bravo!
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Sadly, neither of us has ever been to India – yet! I don’t know why Indian cookery has fallen to him and other styles to me! He also specialises in stir-fries and – thankfully – it has become our tradition that he makes a very elaborate Easter Cake (a savoury dish) each year at Easter. I say fortunately because it takes about three hours to make!
My son has a part time job in a kitchen and enjoys practising the recipes from there when he’s home. Your chicken curry recipe will stretch him.
My family Yorkshire Pudding recipe is here, together with inside information on how to eat it – I’m from Yorkshire.
http://postcardsfromwildwood.wordpress.com/2009/08/25/more-than-you-wanted-to-know-about-yorkshire-pudding/
Can you get plums? There’s the recipe I use for plum cake here: http://potionsfromwildwood.wordpress.com/2010/09/02/plum-cake-pflaumenkuchen/
You can use it with any stoned fruit. It’s an Eastern European recipe.
Janice. x
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Surprising!!! I love stir fries…my mom makes a very basic stir fry with Worcestershire sauce. Its really nice.
I always wanted to work in a kitchen or under a chef or something. Sadly, it never happened. Its good to know you’re from Yorkshire! I tried and tested a lot of recipe but somehow i never happen to crack it right. I finally get an authentic, traditional Yorkshire pudding recipe right from the kitchen of the lady herself. Janice, I will try this Yorkshire pudding recipe this weekend and post! Lets see how I fare; whether or not I can keep up the name of my ‘guru’. I bet you know what ‘guru’ means?
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