Saturday, March 1, 2008

spicy chicken curry

Some days back Nabeela of Trial and error had posted the recipe of salmon coconut milk curry, I liked that recipe a lot, but I dont like fish a lot...I mean in curries and gravies..I just like fish different marinades...So I thought lets make a little deviation from what nabeela originally made,I used chicken instead of salmon ,also instead of chopping onion and tomatoes..I made a paste of both separately in mixer,to make it a little spicy I added about a couple tsp of achar gosht...anyways what turned out was a spicy ,tangy chicken curry....the preparation time is less, so this can made when u have lotta work and yet you have to cook something good, here is how you should start
4 tbsp oil
1/2 Kg chicken(whole)
2 medium onions
2 tbsp tomato paste
2 tomatoes
14 oz coconut milk
1/2 cup chopped cilantro
2 tsp shan (or any) achar gosht masala
1 tsp salt
1 tsp chilly powder
1/8 tsp haldi
2 tsp ginger garlic paste
1 tsp zeera
2 pods cardamom
1 inch cinnamon stick
3-4 peppercorns


Chop the onions and tomatoes in large chunks, blend the onions and tomatoes separately in a blender to form a paste

--Heat oil in a saucepan, when its hot put zeera, after it starts spluttering,put cardamom, cinnamon,peppercorn ..and fry till it gets golden brown, then put the onion paste, fry for some time..about 3-5 mins, then put ginger garlic paste and fry for some time, then put salt, haldi chilly powder, fry for about 15 secs, then put achar gosh masala(this is optional,if u want less spicy you can skip the achar gosht masala).

--Now put the tomato paste, both the one you have blended and the ready made tomato paste, I have used the ready made paste to impart the red color, that will not be much conspicuous with only the fresh tomato paste. Fry till the oil separates, then put the chicken pieces, fry for some time.

--Now put the coconut milk, and mix well,put a cup of water if required, cover the saucepan and cook on low heat for about 40 mins, stir occasionally.

--Garnish with the chopped cilantro.

--Serve hot with rice, I made pea pulao, while frying the peas I added a cube of maggie chicken stock instead of salt, it tasted really great!