Discover the simplicity and delightful flavours of my mother-in-law’s special Chicken Curry. Her traditional cooking style, combined with her fearless experimentation, results in a mouthwatering dish that you’ll love.
INGREDIENTS
- 1 Onion
- 1 Sprig Curry Leaves
- 1/4 Teaspoon Jeera (Cumin) Seeds
- 1/4 Teaspoon Mustard Seeds
- 2-3 Small Cloves
- 1 Cinnamon Stick
- 1 Dried Chilli
- 2 1/2 Teaspoons Ginger & Garlic Paste
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Turmeric
- 1/2 Teaspoon Dhania Jeera Powder
- 4 Tablespoons Kashmiri Special Masala
- 1 Large Tomato, Grated
- 2 Green Chillies
- 1 kg Chicken
- A Pinch of Kasuri Methi (Dried Fenugreek Leaves)
- Salt, To Taste
- 1/2 Cup Peas
- 2 Potatoes, cut into quarters
- Fresh Dhania (Coriander) for garnish
METHOD
- Begin by sautéing the onions, curry leaves, and whole spices until the onions turn slightly brown.
- Add ginger and garlic paste along with the ground spices.
- Once the spices are well-cooked, introduce the grated tomatoes and add a little water to prevent sticking.
- As the oil surfaces, add in the chicken, kasuri methi, and salt. Coat the chicken well, cover with a lid, and allow it to cook.
- While the chicken is cooking, quarter the potatoes, sprinkle turmeric, and deep fry them until golden brown.
- Once the chicken is almost cooked, add in the peas and let them cook.
- Top the curry with the deep-fried potato wedges and garnish it with fresh coriander and curry leaves.
Enjoy this delightful Chicken Curry with roti, rice, or fresh white bread, paired with a refreshing side salad.