Sunday, November 28, 2010

Success follows- Chicken curry and Masoor Dal

The Bhindi post was a hit. I instantly had two guests come home last night - my husband's friends, one being Bengali and the other Malayalee, and both Bongs and Mallus love fish, did you know? (Note: Should feed them fish in the near future)

So, Parth accepts an invitation on chat, and thats the thing I love about Bengalis - their spontaneity and the shameless love for food. Having drifted from thoughts of Briyani and egg curry, my husband helped me settle for Chicken curry & Masoor Dal. To this I added some Chicken Keema Tikki, Pumpkin Curry and Appalams (Ambika brand), just to be on the safe side.

Chicken Curry
Cooking time - Approx 45 minutes

For the marinate:

  • 500 g cut chicken
  • Turmeric powder
  • Chilly powder
  • Ginger garlic paste
  • 1 tsp cooking oil.
  • Curd to coat all the chicken 

Cooking instructions:
In a thick bottomed pressure cooker, heat 1 tbsp oil and add Garam Masalas (Bay leaf, cardamom - 6, Cinnamon sticks - 1, Cloves - 6). To that add 2 sliced green chillis. Adding a pinch of sugar is optional.
After about 10 seconds or so, add 3 onions (sliced). Cook on high flame for about 5 minutes before adding 2 tsps of Ginger garlic paste (again) and continue to fry. After a while, make sure that the mix doesnt burn, and add 1-2 cut tomatoes. Fry this paste well and add a tsp of salt. Fry further.

After this mix is ready, take it out of the heat and into a mixer. Make a puree.. You might have to add some water.

Once the paste is ready.. reheat your pressure cooker and add a dollop of ghee/ oil. The spicier the dish, so to your discretion you can add 2 more green chillies if you wish to. Add the mixed puree into the cooker and fry it for a few minutes and pay attention so that it doesnt get stuck or burnt, if need be add a little water. To this mix add the chicken and fry in high flame for 2 minutes. Add more turmeric powder and chilly powder and be at it. Add a dash of water again, mix well, cover the lid in low flame and forget about it for some good 10 minutes, checking occasionally.

One could add a few curry leaves to add a southern flavour to the dish and the juice of one lemon. After this add about 2 cups of water and add salt to taste. Simmer the mix until the gravy cooks and the chicken is done. To this what I did was add about half a cup of coconut milk (hommade brand) and bring it to a boil. This is optional. Garnish with garam masala powder (wee bit) and coriander leaves.

-- Note: This was purely experimental, but a wee bit how my mom makes it. Only she doesn't puree the initial masalas with onion, tomato. She proceeds to add the chicken and cook it. You can do the same if you do not have a mixie at your disposal :) Only hers is better though :(


Anonymous said...

I hope I am wrng, but, did you put the mix to be pureed and immediately start your mixer? been there, done that..result was red splatter all over the kitchen and me running to the freezer for ICE CUBES!! Not fun!!

Aparajita said...

well, Einstein.. It does not matter! Seems like you put it in the mixer without the lid on.. And anybody would wait for about a minute or so before they put it in the mixer..

Anonymous said...

It is great that you have resumed blogging, especially focusing on gastronomy -- my favo subject. Even I found a new passion for cooking. The thought that I don't have to rely on someone else(mommy) to make my favo dishes is my impetus to learn cooking:D.

Btw, the way I (and my mom) make is that I mix coconut milk as soon as I make the puree. And I keep a bit in reserve. If either chilli or salt becomes too much, I (try to) normalize the taste by adding extra coconut milk. Rest everything, ditto. Btw, don't you think your cardamom and cloves number are on the higher side? I was told to use 2-3 max to serve for four.

And btw, my heartiest congratulations on your marriage. It is always great when the marriage is arranged -- by cupid. Hope you have a great great fun filled life ahead.

Take care.