My favourite Chicken dish is a curry which I learnt to cook from my friend when I was in college. I used to get invited by her on Sundays to have this delicious Chicken Curry.
I keep experimenting with this all the time. I am sharing here with you the recipe that i have perfected over time.
Recipe Yield: 6-8 servings
- 1 medium sized chicken, cut into pieces.
- 1 tablespoons chilli Powder
- 4 tablespoons Olive oil
- 2 large white onions, thinly sliced
- 1/2 cup crushed tomatoes
- 4 cloves garlic, minced
- 1 tablespoons minced fresh ginger root
- 1 taplespoons ground tumeric
- 1 tablespoon ground coriander powder
- 1 tablespoon garam masala
- 1 teaspoon chilly flakes
- 2 green chilles, seeded and minced
- 2 sticks of cinnamon
- 2 dried large black elachi
- 2 dried bay leaves
- Salt to taste.
- Marinate the Chicken pieces in salt, tumeric powder and chilli powder for 15-20 minutes.
- In a dutch oven heat the olive oil over medium heat. Add the cinnamon sticks, black elachi and dried bay leaves.
- Add the thinly sliced onions cook and stir until translucent, about 5 minutes or so. Stir in the minced garlic,ginger, green chillies and the crushed chilli flakes. Cook until the onions turns brown in color, about 5-6 minutes.
- Add the crushed tomatoes, tumeric powder, coriander powder, garam masala powder, salt to taste. cook another 5 mintues covering the lid.
- Add the chicken pieces to the sauce; mix properly to coat all the pieces.
- On medium heat cook the chicken about 6-7 minutes.
- Then add water to make some gravy and cover the lid and cook until the chicken is no longer pink near the bone, about 30 minutes.
- Garnish with cilantro to serve.
I usually serve it with freshly cooked basmati rice and salad.