CHICKEN CURRY - SIMPLE

CHICKEN CURRY

This is a curry that is very easy to prepare. Does not need too many spices and can be served with rice, roti or naan. This is a curry that any beginner in cooking can try and be sure that it will turn out well.

INGREDIENTS

1 Chicken, cleaned and cut into 8 or 12 pieces

3/4 Cup Oil

A Few of Each: Cinnamon sticks, cloves, Black Peppercorn

I Tbsp Coriander seed and Cumin Seed Powder

1 tsp of Nutmeg, Green Cardamom Seeds and Brown Cardamom  Seed Powder

(Get half a nutmeg, seeds of 4 cardamom and seeds of 2 Brown Cardamom and crush to a powder)

1 tsp Turmeric Powder

1 or 2 tsps of Chilli Powder

2 Medium Sized Onions - Thinly Sliced

2 Medium Sized Potatoes, peeled and cubed (OPTIONAL)

1 Heaped Tbsp Ginger and Garlic Paste

1 Cup Yoghurt (OR 2 MEDIUM SIZED TOMATOES)

Some Cilantro and Slit Green Chillies for Garnishing

METHOD

Place a deep cooking pan on heat. Add oil and place onions in. Cook on moderate heat until golden brown. Remove from oil with slotted spoon and place aside to cool.

In the same oil, tip in the whole spices. Wait for about 30 seconds.

Add the ginger and garlic paste.

Keep stirring for about 30 seconds and then add the chilli powder, turmeric powder and cumin and coriander seed powder. Stir for a few seconds and add 1/4 cup water to prevent the spice powders from burning.

Add the chicken. Add the salt. (If using tomatoes, add them at this stage and omit adding the yoghurt later) Stir for a few minutes and cover. Lower the heat.

Uncover pan after about 5 minutes, increase the heat and stir fry until oil separates.

Using your fingers, crush the browned onions

Add the crushed onions to the yoghurt and stir to mix well.

Add the yoghurt and onion paste to the chicken. Stir to mix well. It is important to keep stirring for at least a minute otherwise the yoghurt might curdle. Cover the pan again and lower the heat. Let it cook covered for about 6 minutes. Uncover and stir fry again until oil separates.

At this stage, add potatoes if using. Add 2 cups of hot water, cover and once it starts boiling, lower the heat and let it simmer for 10 minutes.

Check to see if potatoes are done. If not, let it simmer for a few minutes more. Check seasoning and adjust.

Add one teaspoon of the cardamom and nutmeg powder. Take pan off the heat. 

NOTE: If you prefer, you can add the onions along with the whole spices and carry on with the rest of the procedure as shown.

TRANSFER TO SERVING BOWL, GARNISH WITH SLIT GREEN CHILLIES AND CHOPPED CILANTRO.  SERVE HOT WITH EITHER PLAIN RICE, ZEERA RICE, ROTI OR NAAN