My Didi's Chicken Curry

We went to visit Didi and her family a few weeks back. While we were visiting she taught me this fantastic way to make chicken curry. This is a new favorite in our house. 

My Didi’s Chicken Curry

Ingredients:

2 lbs of chicken cut into 2 in pieces (I use wings)

1 ½ red onions, chopped (about three cups)

3 tbl cooking oil

1 black cardamom

2 green cardamoms

3 cloves

½ tsp sajeera (similar to jeera only finer)

½ tsp turmeric

½ crushed black pepper

7 green chillis (grinded in the food processor)

Ginger garlic paste (2 tbs, more garlic than ginger)

Chicken curry masala (boxed mix)

·         if you don’t have you can substitute with 1 tsp jeera powder, and ½ tsp garam masala powder

2 tsp coriander powder

1 tsp salt

5 strands of cilantro, chopped

½ lemon, juice of (or 2 tbl concentrated lemon juice)

2 tbl yogurt, beaten

½ tsp kasoori methi (fenugreek leaves)

Step 1: Add oil in the pan and heat on medium to medium-high (depending on your stovetop).

Step 2: Add the cardamom seeds, cloves, and sajeera seeds. Allow to sizzle for a minute. You will see the seeds start to puff up a bit.

Step 3: Add the onions and cook until they start to brown around the edges, stirring frequently.

Step 4: Add the green chillies that have been grinded. Cook for one minute, stirring.

Step 5: Add the ginger garlic paste. Stir well and allow to cook for about two minutes.

Step 6: Add the chicken and stir well.  Add the turmeric, salt, and black pepper. Stir well and cover. Stir frequently to avoid burning.

Step 7: Once the water from the chicken and onions has reduced to 1/3 add the coriander powder and the chicken curry masala. Stir well and then cover again. Continue to stir frequently to avoid burning.

Step 8: When the liquid is gone 1/3 less than it was in step 7, add the cilantro. Stir well and allow to cook for one minute. Then add the lemon juice and stir well. Cover and lower the heat.

Step 9: Add the kasoori methi and stir well. Add the yogurt and stir well. Then cover the pan once more. Allow the dish to cook for 3 minutes on low and then remove from heat.

Step 10: Serve with rice or your choice of flat bread including roti, chappati, paratha, or puri.

Chole Paneer Masala

What you will need:
Paneer (recipe in previous post), cubed and fried

2 tablespoons canola oil or other cooking oil
1 tsp of jeera seeds
1 small green chili, chopped
1 cup of chopped red onion
1 16oz can of chickpeas
1 vine ripe tomato, chopped or two roma tomatoes, chopped
1/2 tbl jeera powder
1/2 tbl coriander powder
1/4 tbl garlic powder
1/4 tbl turmeric powder
1/4 tbl salt or salt to taste
1 cup of water

Step 1: Cube paneer in one inch pieces and fry in oil until golden brown, stirring occasionally to prevent burning. Set aside on plate with paper towel to cool.

Step 2: You can use the same oil from the paneer or you can start with fresh oil. Heat the oil. Add jeera seeds and heat until they sizzle. Add the chili and cook it for about a minute.

Step 3: Add the chopped onion and fry until about half done, it will be tender and starting to brown on edges.

Step 4: Add the chickpeas to the onions and stir well. Cover and allow to cook for 5 about five minutes, stirring  occasionally to prevent burning. The food will be about halfway done at this point.

Step 5: Add the dry spices and let it cook for 2 minutes, stirring to prevent burning.

Step 6: Add the chopped tomato and stir well. Cook until tomato is mushy, about five minutes.

Step 7: Add one cup of water and the fried paneer. Stir gently, and cover. Allow to simmer for 5 to 10 minutes.

Step 8: Serve with rice or roti depending on your preference.