I guess I have been wandering around my umma’s cooking for sometime now. Till now, I have been fortunate to have her around with us at long stretches of time. The time is getting closer when she and my D will say their farewells to this country, to settle down in “God’s own country”. Maybe that is why, I am putting in a lot of her cooking of late, I guess. I don’t want to think about it for the time being and get unnecessarily worried… hehe… This is, I guess, the first dish I learned from her during my early married days. Not knowing what to do in the kitchen, she taught this basic chicken curry, which is something I turn to each time I don’t want to make anything elaborate, or even when I have guests coming around and I don’t want to goof up! It is that simple and basic… I am sure many of us have some recipes like this from which we have taken up our cooking journey forward… This is one curry I love serving with aleesa… really match made in foodie heaven!
- 750 gm chicken, cut into medium sized pcs
- 1 tbsp oil
- 2 medium onions, thinly sliced
- 3 green chillies, slit
- 1 tsp ginger paste
- ½ tsp garlic paste
- 2 medium tomatoes, chopped
- 1-1/2 tbsp coriander powder
- ½ tsp red chilli powder
- ½ tsp Kashmiri chilli powder
- ¾ tsp turmeric powder
- ½ tsp garam masala powder
- ½ tsp fennel powder
- ½ cup water (approx)
- Salt to taste
- Curry leaves for garnishing
- Heat oil in a pressure cooker. Add the onions and chillies with some salt and saute till soft.
- Add the ginger and garlic paste and saute till the raw smell is gone.
- Add the tomatoes and cook till mushy.
- Now add the powders from coriander to fennel powder and mix well. Cook for a couple of minutes.
- Now add the chicken and the water, mix well for the masala to incorporate. Close the lid, cook on high flame for one whistle and then leave it for five minutes on low flame.
- Switch off and let the pressure go by itself.
- Open the cooker, adjust salt and garnish with curry leaves. Serve warm with rice, rotis or
2. Do not add more water than above, even if you add less it is fine. Chicken tends to release its water and if you add more, then you may have a watery curry as the final result.
3. I love adding potatoes to this curry, as it give a lovely flavor... but since I don't have a potato-friendly family, I avoid it.
4. You can even substitute water with coconut milk - that makes it tastes just too good!