Naadan Chicken Curry (With Eastern chicken curry masala)

Ingredients:
Chicken – 2 pounds
(
* Chicken with bones -or- whole chicken cut into small pieces will give the best taste.
* You can also use boneless chicken thighs. But remove all fat, skin etc if there is any.
* Chicken breast/tenderloin is easy, but wont give the best results.
But if you want to go with breast, tenderloin will give slightly better result than chicken breast
)
Chopped Ginger – 1 inch piece
Chopped Garlic – 7 large cloves
Curry Leaves – 15
Garam Masala Powder – 1/2 tspn
(I make mine with Fennel seeds, Cinnamon, Cardamom, Cloves. Ratio: 2 tsp fennel seeds; 1 inch stick of cinnamon, 2 cardamoms, 5 cloves. You can make bigger quantity and store in air-tight container for months for later use)
Tomato – 1 (I use Roma tomatoes)
Onion (Yellow or Red) – 3 medium sized (size of cricket ball)
Green Chillies – 4 (change if you like it less/more spicy. I use Thai Hot green chilly)
Coriander powder – 3 tspn
Easter Chicken Curry Masala – 3 tspn
Turmeric Powder – 1/4 tspn
Oil – 4 tspn

Preparation:
Clean and cut chicken into small pieces and keep aside.
Cut onions into thin 1 inch pieces. (You can use the `Slice1` method explained here: http://www.wikihow.com/Cut-an-Onion )
Slice Green chilly lengthwise into half.

– Heat a pan/vessel with 4 teaspoons of oil (Medium heat). When it is hot add chopped ginger, garlic and curry leaves. Saute for a minute or less.
– Add onions to it before ginger/garlic become brown. Now add turmeric and salt. You can add salt for the whole curry considering chicken you will be adding later. Saute this in medium heat until it softens and becomes golden brown. This will take about 10-15 minutes. You can keep it covered after 5 minutes for 5 minutes to make the softening process easier. But open the lid and saute in between so that it wont get burnt. Also saute it without covering for last 5 minutes (more/less depending on how fast/slow it gets sauteed).
– Once onion is well done, and softens, reduces in size, add eastern chicken curry powder, coriander powder, garam masala powder. Saute this well (approx. 5-6 mts. Add bit more oil if it is so dry).
– Add chicken pieces, mix it well. Let it stay open for 5 minutes. Mix in between so that bottom wont get burned. Now add water to it and mix well. I usually keep a cup of water near and add little by little mixing in between. that will help me to stop when I see desired consistency. More water will come out of chicken when it is cooked. So, add water considering that too. After it starts boiling, keep it covered in low-medium heat. Let it get cooked for about 15 minutes. Mix it in between to avoid sticking to bottom of the vessel.
– Check a chicken piece with curry for salt, spiciness etc. If desired add some more of salt, eastern chicken masala etc
– Add tomatoes with salt for that (chopped into 1 cm pieces), and some more curry leaves and cook it covered for another 5 minutes or so.

Variations (sometime I do these variations):
v1) Add 1 cup of chopped methi leaves along with tomatoes, and cook until methi leaves blends in (5-10 mts)
v2) If I want a thick gravy, I wont add water, and work with water that comes out of chicken
v3) You can also make it dry by keeping it longer on stove and letting all water evaporates.

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