Chicken Curry

Once chicken curry uses to be considered a treat and was cooked for guests or special occasions. These days chicken curry is cooked more often in North Indian households.

Ingredient for gravy:

2    Pound chicken thighs and legs 
3    Medium size onions
1    Tablespoon  minced garlic
2     Medium ripe tomatoes- pureed or 2 tablespoons tomato sauce
1     Tablespoon fresh grated ginger
1     Medium green chilli-chopped-(Remove the seeds and membranes to reduce
       the heat) 
2     Teaspoons coriander powder
½    Teaspoon red chili powder
½    Teaspoon turmeric powder
½    Teaspoon garam masala or to your taste
¼    Cup of  plain yogurt (optional)
2     Bay leaves
3     Tablespoons vegetable oil
¼    Cup of chopped coriander leaves 
1     Teaspoon salt or to your taste
2½   Cups of water

Directions: 

1.   Wash and clean the chicken, take the skin and all the access fat out.

2.   Mince the onions and garlic in the chopper or blender. Mixture should be coarse.

3.  On high heat add the oil in a non-stick frying pan or heavy bottom stainless steel pan; add minced onions and garlic and sauté, while periodically stirring. Onions will have a lot of water so for the first 8 to 10 minutes keep the heat high so that all the onion water evaporates quickly.

4.   While onion mixture cooks add the tomato to the same food chopper or blender and puree. 

5.  Once all the water evaporated from the onions reduce the heat to medium and cook for 8 to 10            minutes or until onions become light brown. 

6.   Add coriander powder, red chilli powder, turmeric powder and mix with fried onions and fry for few seconds. 

7.  Add tomato puree or tomato sauce and yogurt in the onion masala and mix everything together.  

8. With the tomatoes and yogurt onion masala becomes watery, turn the heat to high for 2 to 3 minutes, so that water evaporates quickly and then turn the heat down. 

9. Frequently keep stirring the onion masala, once all the water evaporated and you see the oil in the pan that means onion masala is done.  

10.  Add chicken pieces in the onion masala. With the spatula mix chicken pieces with the orion masala, add bay leaves, salt and 2½ cups of water mix everything together, cover the pan and cook on medium heat. 

11.  Periodically stir the chicken and keep turning upside down so that all the onion masala coats the chicken well. Add more water if needed.   

12.  Cook for 15 to 20  minutes or until chicken become tender add grated  ginger, chopped green chilies, garam masala and mix and cook for 8 to 10 minutes or until you have the desired consistency of gravy. Turn the stove off.

13 . When ready to serve transfer the curry in a serving bowl and garnish with chopped coriander leaves.

Tips:

 1. Just changing the cooking method and adding few ingredients can make a deference in flavor of          chicken curry.     

*  For variation to give flavor first marinate the chicken pieces  then grill the chicken pie on barbecue     grill or cook in the frying pan or bake it in the oven, then add to the gravy.

*  You could also add 1 teaspoon of Kasoorimethi to enhance the flavor of  chicken curry.     

*  For making chicken curry spicy and flavor full add 2 teaspoon of chicken tandoori masala.                 (Tandoori chicken masala could be purchased from any Indian grocery store)

2.  If you preplan to make the chicken then marinate the chicken a day before.  

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