I am not a fan of spice blends picked up from the supermarket shelves. I would rather have individual spices in my pantry. Each brand has its own distinctive taste, actually making it difficult to like one. The only masala powder I pick up is the chaat masala and then on and off, a pack of Madras curry powder. I am not sure why I pick it up, but I love that smoky smell the spice mix gives when you open the dabba. Unlike most of the curry powders which are in a plastic pack sealed inside a box pack. the Madras curry powder always comes in a tin. I have read somewhere that they use this curry powder a lot in Emirati cooking, likely due to the influence of South Indian cooking on the local cuisine here. With the current batch I have, I used them in the Malu Paan – which is surprisingly one of the most viewed recipes on the blog, Alhamdulillah! – and this delicious baked casserole dish called Batata Batemjaan.
For this week’s Blogging Marathon #114 theme of “Bring on Some Curry”, this is the final post after the Vegetable Sagu and Bull’s Eye Curry. There is no dearth of chicken curry recipes in the world that can be adjusted in the way you want, so here is one more to the list. 😉
There are already a few chicken curry recipes on the blog which are super easy to make. Sharing below some of my favorites:
Pressure Cooker Chicken Curry – my go-to for those off-mood days 😉
There are much more curry recipes on the blog but the above are the oft repeated ones in my kitchen. I am adding one more curry recipe, that uses the stash of Madras curry powder in my pantry, but you may use any curry powder of your choice that you may have. The curry has all the usual suspects like onion, ginger garlic and tomato, but uses very minimal spices, with the major flavor coming from the curry powder. It is a very mild curry, so the kids are surely going to love it, just like my girls did! I love to make such gravies on Friday afternoons, especially now since it is really hot and being in the kitchen isn’t very therapeutic. We had it with jeera rice and I am sure this goes well with some neychor as well. Off to this simple recipe…
- 1 kg chicken, cut into small pieces
- ½ tsp turmeric powder
- ½ tsp chilli powder
- ½ tsp Kashmiri chilli powder
- Salt to taste
- 2 tbsp oil
- 1 tsp ginger garlic paste
- 2 large onion, thinly sliced
- 3 green chillies, slit
- 2 tbsp curry powder (I used Madras curry powder)
- 1 large tomato, chopped
- ½ tsp garam masala powder
- Coriander leaves for garnish
- Wash and drain the chicken pieces. Rub with the turmeric and red chilli powder along with salt. Reserve till the time of cooking.
- In a saucepan, heat oil. Saute the ginger garlic paste for a minute.
- Add the onion and green chillies and saute till just wilted.
- Add in the curry powder and fry for a minute.
- Add the marinated chicken and toss well.
- Add the tomato, sufficient water - around ¾ cup. Season well. Cook closed till chicken is done, stirring in between. You could do this process in the pressure cooker as well.
- Once done, sprinkle in the garam masala. Serve hot garnished with coriander leaves.