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.
