Curry Kya Baat ( chicken curry cooked in a fragnant broth of curd and curry leaves)

With the last week gone in a jiffy, Sunday morning found me tired, sleepy and reluctant to get out of bed. I woke up around 1 p.m. in the afternoon and the first thought in my mind was ," what should I give for lunch tomorrow to hub?" (Uugghhhh)... Anyways calming myself down with some chamomile tea (it was too early for vodka), I began rethinking easy recipes...

Now to be honest vegetarian lunch boxes are a no-no for me as my hubby hates them.The day he eats veg, he looks at me as if I'm punishing him for something he did, which he doesn't remember but I do! So you can guess my dilemma when I have to cook innovative non-vegetarian fare because there's only so much butter chicken a man can eat.

So there I was, staring clueless at the wall, when it hit me..bamn! Why not take some help from our wonderful south and make a beautifully light but fragrant chicken curry.

So here it is guys... chicken curry cooked in a mildly spicy chicken curry with curry leaves and curd.
Bon Appeťiť.

Cooking Time:25 mins Prep. Time: 15 mins Serves: 2

Ingredients:

* Chicken: 400gms boneless (marinated in 1 tspn.salt, 1 tsp. turmeric powder, 2 tbspn.vinegar, 1tbspn.curd)

* Curd: 1/2 cup

* Onion paste: 4 tbspn.

* Ginger garlic paste: 1 tsp.each

* Tomato puree: 3 tsp.

* Sugar/ Salt: to taste

* Chicken stock: 1 cup.

* Refined oil: 4 tbspn.

Method :

1. Add oil in a wok or frying pan and let it heat. Once hot reduce the heat to medium and shallow fry the chicken till they are cooked and attain a beautiful golden color on both sides. Keep aside.

2. In the same oil, add a couple of curry leaves and once it releases its fragrance, add the onion, garlic ginger paste, and fry till the paste is cooked and the oil separates.

3. Add the tomato puree and stir fry for 1 min.

4. Add the curd, salt, sugar and mix it thoroughly. Once the curd releases water, add the chicken stock and let the gravy come to a boil.

5. Add the chicken pieces, cover and cook till desired gravy consistency is reached and chicken is cooked.

Comments

Revisiting a childhood classic: Shorshe-Mushroom'r Jhal

So this recipe belongs to my mom. Growing up as a kid with severe digestive issues, I could never really digest and burp proteins well. I still can't. So my mum had to, quiet often, rack her brain and find dishes that would appeal to my rather picky palate. This dish was a comfort food for me during the monsoons. Kolkata's rainy season is severe and as kids we were required to eat food that would fill our tummy but also help the body produce heat to keep the cold at bay. Its the same logic that is applied to chicken soup. Mustard does that and mushrooms were an amazing substitute for protein. Over the years, through my travels, I've missed home cooked food a lot and this one ranks on top. I would crave and cry for some hot steamed rice and this 'jhal'. Thankfully, through trial and error and a lot of yucky experiments, I've finally perfected this dish. The best part is that when I make it nowadays, my mum often compliments me about how this is bette...

Kolkata-Style Chilli Chicken & Chicken Chowmein

This dish is pure nostalgia. I've craved it throughout my travels, in countries that have never heard of it; I've been angry, sad, lonely over wanting-and-not getting it; over getting it but it wasn't the right one. Glad to say I've finally realised I no longer need to depend on restaurants to make this. I have made this and I've fallen in love with it all over again. Growing up in the gastronomical city of Kolkata, where the food options are simply mind-boggling at times, for both vegetarian and non-vegetarian fare connoisseurs, street-style food is what rules this city. As Bengalis, we love our chingri malai curry and kosha mangsho, channar dalna and alu posto, cooked to perfection at home. But we also love our rastar-stall'r (roadside stall) chilli chicken and chowmein. There's something exciting about watching food being cooked right in front of you; the same fascination that leads to the major craze behind Shwarma and Kathi Rolls. These stall are mostl...

Amazone Prime Patal Lok : A hit or a miss?

With the lockdown due to Covid19, OTT platforms have been releasing substantially good content for the past two months. Amazon Prime, Netflix, Disney Hotstar, MUBI, ALT Balaji...the options are limitless. Viewers are just a click away from their favourite shows, movies, docuseries. You are simply spoilt for choice. But as the availability of content surges, does its quality diminish? As an avid content consumer, I,for one, believe so. In the last two months, I really haven't found anything that could keep me hooked. I took screenshots of recommendations and stayed up nights watching shows, series, binge-watching my weekends away in the hope that at least one movies or show will be worth the effort. But nothing clicked till Patal Lok. Now, there's already so much being said about this series, I'm not going to go into the details of it. You will get to listen to all versions of it on YouTube and other platforms, where industry and content experts will be reviewi...

Read Cook & Eat

Search This Blog