Recipe-Chicken Curry

 

3 tbsp oil

1 tbsp green cardamom pods, lightly crushed

5-6 dried Kashmiri chillies

3 (~2 inch long) cinnamon sticks

1 tsp whole cloves

1 tbsp mace

1 tsp fennel seeds

3 medium onions, finely sliced

10 garlic cloves, peeled and grated

6 cms piece of ginger, peeled and grated

1 tbsp turmeric powder

1 tbsp ground cumin powder

1 tbsp coriander powder

1 tsp red chilli powder

1 tbsp sugar

½ tbsp tamarind paste soaked in ½ cup boiling water 1 cup vegetable stock (or chicken stock)

1/3 cup water

10-15 curry leaves

Salt to taste

Juice of 1 lime

Fresh coriander for garnish

½ kg chicken

For marinade: juice of 1 lime, 2 tsp kashmiri chilli powder, 2 tbsp fresh ginger-garlic paste

 

Method

Clean and cut the chicken pieces and make slits on the outside

Marinate with kashmiri chilli powder, ginger-garlic paste and lime juice

Keep aside for 2 hours

Mix together ginger, garlic and turmeric with 1 tbsp water to a paste

Heat oil in a large stock pot over medium heat and add curry leaves (keep aside 5-6 curry leaves), cardamom, dried chilli, cinnamon, cloves, mace and fennel seeds.

Cook for 2-3 mins, stirring occasionally

Add ginger-garlic-turmeric paste, stir

Add onions to the stock pot and cook for 5-7 mins, stirring occasionally.

Add salt, cumin, coriander and chilli powder and cook for 1-2 mins (Be careful in adding salt as the stock itself will have some salt in it)

Add sugar and cook for 3-4 mins, stirring occasionally.

Pour in strained tamarind water and stock and bring to boil

Simmer for 20 mins

Pan fry chicken in 1 tbsp butter and add to gravy

Finish curry with lime juice, remaining curry leaves and fresh coriander leaves

Serve with rice or hot paranthas