Easy Chicken Curry
Simple Chicken Curry
It took me sometime to get used to on eating spicy foods. Back where I grew up, the closest thing to spicy is putting pepper or a small size fresh chili into the dish! It was in Bangalore that introduced me to the spice world that even now most of the dishes I made must have a tinge of spice or else I’d feel something is missing. The ingredients bellow is an alteration I made, a medium spice easy recipe of the dish that is close to my heart, Chicken Curry.
Ingredients:
4 tbsp. Olive Oil
1 Medium size onions, sliced
1 tsp. Mustard seed
4 tsp. Chicken Curry Powder
3 tsp. Garlic Paste (or 6 finely crushed garlic cloves)
1 tsp. Ginger Paste
Few Curry leaves
2 to 3 skinless, boneless Chicken breasts cut into bite size pieces
2 tsp. Lemon juice
Salt to taste
1 cup Mushroom, sliced
2 Medium size potatoes, chopped
2 Medium size tomatoes, chopped
1 tsp. Tomato paste mixed in ¼ cup Water
Method:
Fig. 1 - Left to Right: Garlic paste, Chicken Curry Powder, Ginger Paste, Tomatoes, Mushroom, Potatoes. Center: Onions,Tomato Paste, Lemon and Curry leaves. Fig. 2 - Chicken pieces and Mustard Seeds
1. Heat the oil in a preheated large frying pan. Add the onions over medium heat, add the mustard seeds and make sure it crackles (Traditionally, one should fry the mustard seeds first but I prefer to cooks the onions first) Stir till the onion is golden brown.
2. Put the Chicken Curry Powder and fry for 1 minute. Add the garlic and ginger paste, mix well. Place the curry leaves, stir well.
3. Add the chicken pieces, stir fry for 5 minutes. Pour the lemon and 1/2 teaspoon salt.
4. Add the potatoes, mushroom, tomatoes and tomato paste. Cover and simmer, stirring occasionally for 10 minutes or until the chicken is cooked. Add salt to taste. Serve with Naan or freshly cooked Basmati rice
Serves 3-4 persons
