Moothamma's Chicken Curry - Andhra style

During the growing up years, my time was divided between  two houses. I did not know it then, but it was a luxury we were awarded. Moothamma's house was a few lanes away from mine. It was a house full of cats ( I still love dogs though) , a VCR, a terrace, a refrigerator and a Television which had cable. So I do not have to specify how inviting the house looked for the child in me.  My brothers and I would want to go there at the slightest pretext because Doordarshan was not very appealing to us back then and we could just run there at whim. A cold rose milk or Gulab Jamun always waited for us when we raced there, puffing and panting. The food list grew with our appetite and so did the frequency of the visits.  

Moothamma's food was a welcome break from Amma's food. Don't get me wrong. I love a lot of stuff that Amma makes. But I also like change. And when you are a child, lot of factors influence your choices. Something as mundane as the plate in which the food is served was a source of joy. Moothamma had all those fancy plates in her kitchen, with compartments in interesting shapes. Even if it was plain curd rice, the joy of eating in those plates was thrilling enough for me. Moothamma is basically from Andhra, so her cooking has that Andhra influence. Her chicken curry, biriyani, Potato fry are dishes that hold warm memories of afternoons spent at her table. Here is a chicken curry, cooked in her style. 

Ingredients : 

Chicken - 2 lb. 

Onion - 2 - Chopped small

Tomato - 1 - slit into long and thin slices

Chilli Powder - 1.5 tsp ( Adjust as per your spice levels)

Coriander Powder - 1.5 Tbsp. 

Turmeric Powder -1/2 tsp

Chicken Masala Powder - 1 tsp ( Any brand you prefer)

Garam Masala Powder - 1/2 tsp ( Optional )

Ghee - 1 Tbsp.

Oil - 1.5 Tbsp. 

Cinnamon  - 2 sticks - 1 inch

Cloves - 3

Bay Leaf - 2 - small

Curry Leaves - 2 stalks

Green chillies - 2 - Slit lengthwise

Coriander Leaves - about half a handful - chopped 

Salt to taste. 

To grind :

Coconut - grated - 1 Cup

Fennel Seeds -1 tsp

Cloves -2 

Green Cardamom -2 ( Remove the skin)

Ginger - 1 inch piece - chopped for easier grinding

Garlic - 4 large pods - Chopped for easier grinding

Poppy Seeds - 1 tsp

Cinnamon sticks - 0.5 inch piece - broken into chunks for easier grinding.

Grind the above together with a little water to a smooth paste. 

Cooking Method :

Heat oil in a pan. Throw in the Bay leaves, cinnamon sticks and cloves. 

Add the chopped Onions and cook till they sweat and change color. 

Add the green chillies and curry leaves. 

Add the chopped tomatoes and mix well. Allow the tomatoes to cook for a few minutes. 

Now add the turmeric, red Chilli powder and coriander powder and give it a good mix. Cook till the raw smell dissipates. 

Add the chicken and mix well. Add the chicken Masala. Give it a good mix. Cover and allow the chicken to cook for a few minutes. 

To this, add the ground coconut mixture and mix well. Add about 3/4th  cup of water and cook covered till the chicken is cooked and the gravy thickens. 

Once the chicken is cooked and the curry is of the consistency you prefer, lower the flame and add the garam masala and mix well. Add Ghee. Check for seasoning and adjust as you prefer. Cook covered for 3-5 more minutes on low flame. 

Add the chopped coriander. Serve hot with rotis or white rice.