by Anjan Roy

Created on: June 26, 2009

I learnt cooking last year when my wife was pregnent and was at bedrest for most of the time. Since I love eating chicken curry, it was obvious that if I need to eat, I would have to cook myself. So, here is the recepie, please try it and enjoy.

The two highlights of my recipe -

1. Use as less cooking oil as possible. There is enough fat in the chicken.

2. Do not use water. Chicken and other spices release enough water for cooking.

Here goes my recipe:

Ingredients:

1. Chicken - 4 lbs (Chicken Thigh or Drum sticks), dressed and skin removed.

2. Onion - 1/2 lbs

3. Tomato - 2

4. Ginger Paste (2 tablespoon)

5. Garlic Paste (1 Table spoon)

6. Salt (as per Taste)

7. Red Chili Powder (2 tablespoon)

8. Asafoetida Powder (One tea spoon)

9. Cooking Oil (two tablespoons)

10. Turmeric Powder (2 Tablespoons)

11. Red Wine (half a glass)

First, take the chicken into a vessel and mix it well with the turmeric powder, the red chili powder, the asafoetida powder and salt. Pour the red wine into the mix. Leave the mix for approximately 30 minutes to marinate. In the mean time, take a frying pan or a cookware large enough to hold the chicken. Put the oil into it and heat the cookware for 3-4 minutes. While the oil is heating, chop the onion into small dices. Once the oil is heated, put onions into the cookware and fry it. Keep frying the onion till it turns golden brown. Once the onion is fried, add the ginger paste and the garlic paste. Chop the tomatos into small dices and mix that into the onion and ginger/garlic. Mix it well and cover the cookware. Let it heat for 5-10 minutes in a medium heat till you see the mix releasing water. Uncover the container and mix it well. Once it has all turned into a deep-red mix, add the chicken into the mix. Mix the whole thing well to make sure that the spices get mixed well with the chicken. Do this for a couple of minutes. After everything is mixed well. Cover the container again and let it cook for 10-15 minutes. After 10-15 minutes, when water has stared coming out, add 2 tablespoons of salt and mix it well. Keep it open and let it cook for another 5 minutes.

After 5 minutes, your chicken curry is ready. If the chicken pieces are not tender enough, you can leave it to cook for a few more minutes depending on your preference. Taste to see if there is enough salt. If not, you can always add it.

Serving: 4-5 people.

Suggested Sides - Plain Rice/Fried Rice/Biriani or Roti/Naan/Chapati/Bread

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