The mind is such a nasty place… One time, it tells you everything is alright and the very next moment, it changes its opinion. Just when things look fine, a little spark gets everything wrong. Just when you feel things are settling down and relax, something goes hay wire. At times, I find it so difficult to accept things as it is. “Why couldn’t it have been that way?” is a question that we ask ourselves many times, without realizing nothing happens unless He wills for the same.
“No calamity occurs on earth nor in yourselves but it is inscribed in the Book of Decrees before We bring it into existence. Verily, that is easy for Allah. In order that you may not grieve at the things over that you fail to get, nor rejoice over that which has been given to you. And Allah likes not prideful boasters.”
(Surah Hadid 22:23)
Moving on to the post for day… My normal chicken curry is always like this and when I am in a better mood, then I make it this way. Some days, I don’t want to make it like that and that is when my eyes fell on this recipe in my scrap book. All the essentials for a chicken curry is there in this recipe, but with a little variation in cooking, I am amazed how delicious it tasted. Moreover the curry looked rich and creamy, though in actuality it wasn’t. It is quite light on the stomach and can be made at times when you want to make something different. One thing I love about my scrap collection is this – it gives me quick ideas when my blank is totally blank. Hehe…
- For marination:
- 900 gm chicken skinned and cut into medium pieces
- 3 tbsp yogurt
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1/2 tsp cumin powder
- 2 tbsp tomato paste
- 1 tsp ginger garlic paste
- Salt to taste
- For curry:
- 3 tbsp oil separated
- 1 large onion minced
- 1 tbsp ginger garlic paste
- 1 sprig curry leaves
- 3 green chillies slit
- 1 tsp cumin powder
- 1/2 tsp cardamom powder
- 1 tsp garam masala powder
- 1 cup water
- 1 chicken stock cube optional
- Salt and pepper to taste
- Coriander for garnish
- Marinate the chicken peices with the ingredients under "for marination" for 3 hours or preferably overnight.
- Heat 1 tbsp oil, saute the onion till wilted.
- Add the ginger garlic paste and cook till the raw smell is gone.
- Take out and allow to cool. Grind into a paste.
- In the same saucepan, heat another tbsp of oil and fry the chicken till both sides are browned. Not necessary that the chicken needs to be fully cooked. Reserve the fried chicken into a bowl.
- Add the remaining oil into the saucepan. Add in the onion paste, curry leaves, green chillies, the powders and the reserve marinade.
- Cook till oil starts floating on top. Now add in the water along with the stock cube (if using) and allow to boil.
- Add in the chicken and cook on low flame with closed lid till the chicken is completely cooked. Adjust the seasoning.
- Serve warm garnished with coriander leaves with rotis or rice.