Simplifying the Indulgent…

Written by Meena Agarwal on March 6th, 2006 | 9 Comments


Curries are the essence of Indian cuisine. From the Nothern-most tip to the south seas, as well as the Eastern edge to the Western layers of the Indian sub-continent, curries vary in both, richness and texture.

From elegant dinners to slow-cook afternoons, there’s definitely going to be a curry to satisfy your need of the moment. While I love to indulge myself, I tend to look for simple pleasures over the weekends. That’s just when I turn to my tried and tested recipes of family favourites.

Easy-Breezy Chicken Curry

No doubt, a slow-cooked over-the-stove-top simmering pot of goodness always makes you drool, but when I’m running around with errands and juggling my time to relax, I want short-cuts. Simple, easy quick, but definetly something to swoon over…

The past couple of weekends have been highly hectic – we were either entertaining or being entertained! And of course, parties mostly mean delicious and sinful food. After weeks of having rich and elaborate menus on our table, the time called for something simple and pleasing. It was a cold and rainy Sunday afternoon, just perfect to cuddle up with my sweetie and have chicken curry with potatoes and garam-garam rotis!

Easy-Breezy Chicken Curry

Ingredients:

  • 2 chicken breasts, cut into 1-inch cubes
  • 1 cup thinly sliced onions
  • 1 cup chopped tomatoes
  • 1-2 green chilies, finely chopped
  • 1 tsp cumin seeds
  • 1/2 tsp red chili powder
  • 1/2 tsp cumin powder
  •  
  • 1/4 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1/2 tsp garam masala
  • 1 tbsp ginger-garlic paste
  • salt, to taste
  • 2 tbsp cooking oil
  • chopped coriander leaves for garnish
  • Method:

    1. Heat oil in a deep pan and add cumin seeds. Wait till they start to sizzle, then add sliced onions and green chilies.

    2. Fry till onions soften and lightly brown. Add turmeric, red chili powder, coriander powder, cumin powder and ginger-garlic paste, and fry till fragrant.

    3. Add tomatoes and cook for a few minutes till they pulp. Add in salt and chicken pieces and allow to come to a simmer.

    4. Add about a cup of water or as desired, and cover cook on medium heat for 15-20 minutes till chicken is cooked through.

    5. Sprinkle with garam masala and fresh chopped coriander leaves, and enjoy with warm Saffron Pulao.


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