amatuer watercolourist, foodie, cook, traveller, all rolled into one. simple yet fun recipes accompanied by watercolour sketches.
Monday, January 15, 2007
simple chicken curry
When I moved into the flat at Thimmiah Road, Bangalore, my cooking experience was zilch, zero. After having shared a room with three other guys at the YMCA in Chennai for three years, moving into one’s own apartment was like walking into heaven, with a gusty greeting to St. Peter.
And for the first time in my life, I found myself in a moderately large, sunny kitchen. I soon acquired the minimalist material trappings of a bachelor: a refrigerator, a pot, a pan, a knife, a chopping board, four plates, four spoons, and a few jars to keep the spices in.
This is probably the first meat dish I ever cooked. It’s that simple.
It serves two and takes 30 minutes to make.
What to take:
300 grams chicken thighs
2 onions (diced)
2 tomatoes (chopped as small as possible)
2 cloves garlic (chopped teeny weenie)
1 inch of ginger (ditto)
1 inch cinnamon stick
A sprig of curry leaves
1/2 teaspoon of turmeric powder
1 teaspoon of red chili powder
2 teaspoons of coriander powder
3 tablespoons of vegetable oil
Salt to taste
2 sprigs of coriander leaves
How to make:
Heat the oil in a thick-bottomed pan.
Add the cloves and cinnamon stick.
After a minute, add the minced garlic and ginger.
Stir for a minute and add the onions.
Fry the onions till they turn golden brown, and then add the turmeric, chili and coriander powders. Stir well, till the raw smell of the spices disappears.
Add the tomatoes and salt and let it cook covered.
When the tomatoes are reduced to a thick paste, add the chicken, stir well, and let cook for ten minutes.
Add a cup of water and let cook uncovered for another ten minutes.
Garnish with coriander leaves and serve with chapattis.