The past couple of months have been a breeze! No washing pots, no full fledged cooking, no clean ups! You guessed it! Whats better than being at Mom’s place? It was a very good month with the family except for the drought and the humidity. Because of the sultry weather dinners need to be “dish in a dash” 🙂 or you end up with sweat drenched clothes. No, not good. This chicken curry is easy and quick and is one of my favorites.It pairs up well with idli dosa, appam, idiappam and Chappathi or parotta
Chicken : 700-800 gm, with bones and cut into medium sized pieces
Onion : 2 roughly chopped
Tomato : 1 medium
Chilli powder : 1.5 tsp
Green Chilli : 1-2 medium sized
Coriander powder : 1.5 tsp
Turmeric : 1/2 tsp
Coriander leaves : few
Mint leaves : few
Coconut : 3 tbsp
Cloves : 3-4
Cardamom : 3-4
Bay leaf : 2
Cinnamon : 2 x 1 inch pieces
Heat oil in a pan and add the whole spices cardamom, cloves bay leaf and 2 medium chopped onions, with green chillies
Add ginger garlic paste and saute till raw smell disappears. Remove 1/3 of the onions without the bay leaf and keep aside for grinding
Crush one tsp saunf or fennel seeds
Add the one-third of the sauteed onion and add to the grated coconut coriander leaves, mint and green chilli with the crushed fennel/saunf. Grind to a smooth paste with little water
Back to the pan, saute the remaining onions and add the chilli powder, coriander powder and turmeric powder
Add the cleaned chicken pieces on high heat and stir well till well coated
Lower the heat after 2 to 3 mins.
Add chopped tomatoes and potatoes saute for a minute. The tomatoes need not get cooked. Add salt.
Pressure cook the Chicken with a little water for about 2 whistles. After the pressure is released, Add the ground paste stir well and let it cook for another 5-7 minutes. Remove and serve with Chappathi, idli or dosa.