Chicken Curry (The Malabar Way)
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious dish on the buffet table at some fancy dress ball?”Marcel Boulestin, chef, food writer (1878-1943)
‘Simple French Cooking for English Homes’ (1923)
‘Simple French Cooking for English Homes’ (1923)
Ingredients:
Chicken – 1 kilo ( Cleaned and cut into medium sized pieces)
Onions – 4 (cut long and thin )
Tomatoes – 4 ( cut long and thin)
Ginger paste - ½ tsp
Garlic paste – ½ tsp
Turmeric Powder - ½ tsp
Green chilli -1 ( Slit Lengthwise)
Pepper Powder – 2 tsp
Water -2 cups
Coriander Leaves – 1 handful ( Chopped fine)
Oil – 2 tsp
Salt to taste
Marination :
Mix 1 tbsp curd, 1 tsp Salt, ½ cup of chopped onions, ½ cup chopped tomatoes, 2 tsp mint leaves,
1 tsp chilli powder, 2 tsp chicken masala powder, 1 tsp garam masala, 1 tsp pepper powder.
Add cleaned chicken pieces to this marinade.
Mix well and marinate for 1 hour.
To grind :
Grated Coconut -1 cup
Pepper corns – 10 -12 whole
Dry red chilli – 2 whole
Curry leaves – 1 stalk
Ginger – 2 inch piece ( Chopped into medium size pieces)
Garlic – 15-20 pods
Onions – 1 ( Cut long and thin)
Oil – 1 tsp
Coriander powder – 1 ½ tsp
Heat a vessel and add oil.
Add all items listed under the to grind category.
Keep stirring till coconut turns brown.
Turn off flame and allow the contents to cool.
When cool, grind into a fine paste. Keep aside.
How to make the curry :
Heat a deep bottomed pan and add 2 tsp oil.
Add cinnamon and bay leaves.
Now add the chopped onions.
Keep stirring till the onions turn light brown.
Add ginger, garlic paste and green chilli.
Cook till the raw smell goes.
Add chopped tomatoes and cook till oil separates.
To this, add the marinated chicken.
Now add the ground paste, Salt and mix well.
Add water and cook covered for 20-30 mins till chicken is cooked.
(Alternatively, you can do this in a pressure cooker. Cook for three whistles. I personally prefer cooking it in a pan though the pressure cooker method is the more efficient way of doing it)
Taste and add salt as required.
( You can add more water if you prefer more gravy. Adjust this according to your taste)
You can also add more pepper powder if you like it more spicy.
Turn off flame and add coriander leaves.
Serve hot with ghee rice or rotis.
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