What makes a curry, a curry? What is the difference between a 'salan' and a curry? I am not sure. The chicken curry recipe detailed below is one of the first recipes taught to me by my mother. Makes for a great lunch, comfort food and 'dawat' dish.
You need:
1 kg chicken (12 pieces)
1/2 kg potatoes
4 - 6 tomatoes
4 onions
2 tablespoons garlic paste
1 tablespoon ginger paste
1 tablespoon red chilli powder
1 tablespoon corriander powder
1/2 teaspoon turmeric powder
Salt to taste
3-4 whole green chillis, cut down the middle
1/2 cup of cooking oil
Heat up the oil in a large pot. Add the sliced onions and fry until golden. Next add the sliced tomatoes and stir and cook for 6 - 7minutes, until the tomatoes and onions make a loose paste. There should be 'loose' onions and tomatoes floating around. Use a blender to create a 'neat' paste if needed. Add the ginger and garlic pastes and stir for another 3-4 minutes. Then add all the spices and continue to cook until the spices are cooked through. Add a little bit of water, if needed. Then, add the pieces of chicken and mix well. When the chicken changes color, add the potatoes and mix well. Then add about 500 ml of water and cover. The amount of water to be added depends how you like the consistency of your curry. I like mine to be a little watered down to go with the rice, and quite thick to go with naan.The chicken and potatoes should be cooked in no more than 15-20 minutes over a low flame. Add the green chillis in the last 5 minutes.
This should serve about 6-8 people easily. Serve it with boiled white rice or naan. This is one of my favorite desi dishes. Quick, simple and can feed a large family in a relatively smaller cooking time. Thanks Mom for teaching me how to cook this!
You need:
1 kg chicken (12 pieces)
1/2 kg potatoes
4 - 6 tomatoes
4 onions
2 tablespoons garlic paste
1 tablespoon ginger paste
1 tablespoon red chilli powder
1 tablespoon corriander powder
1/2 teaspoon turmeric powder
Salt to taste
3-4 whole green chillis, cut down the middle
1/2 cup of cooking oil
Heat up the oil in a large pot. Add the sliced onions and fry until golden. Next add the sliced tomatoes and stir and cook for 6 - 7minutes, until the tomatoes and onions make a loose paste. There should be 'loose' onions and tomatoes floating around. Use a blender to create a 'neat' paste if needed. Add the ginger and garlic pastes and stir for another 3-4 minutes. Then add all the spices and continue to cook until the spices are cooked through. Add a little bit of water, if needed. Then, add the pieces of chicken and mix well. When the chicken changes color, add the potatoes and mix well. Then add about 500 ml of water and cover. The amount of water to be added depends how you like the consistency of your curry. I like mine to be a little watered down to go with the rice, and quite thick to go with naan.The chicken and potatoes should be cooked in no more than 15-20 minutes over a low flame. Add the green chillis in the last 5 minutes.
This should serve about 6-8 people easily. Serve it with boiled white rice or naan. This is one of my favorite desi dishes. Quick, simple and can feed a large family in a relatively smaller cooking time. Thanks Mom for teaching me how to cook this!
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