Chicken curry cooked with curds
Chicken – 1 kg
Onions – 4 large sliced or 400 grams
Curry leaves – 5 sprigs
Ginger and garlic paste – 1 1/2 tablespoon
Chicken masala – 2 1/2 heaped tablespoons ( recipe given )
Sweet Curd – 200 grams
Fresh coriander – one fistful chopped
In a pot, heat some oil and add the curry leaves. Now fry the four large onions that have been thinly sliced and continue the cooking process for about ten minutes or till the onions are golden brown but not burnt. Turn off the gas and allow this mixture to cool. Blend the onion and curry leaf mixture in a blender. You may need to add a little water.
When done, place the mixture in the same pot that you fried the onions and turn on the gas. Once hot, add the ginger and garlic paste and cook of a minute. Now add the chicken masala and half a cup of water. Allow this to cook for two minutes before you add another cup of water. Allow this to cook for about five minutes. Now add the chicken that has been washed and cut into curry pieces. Stir well, bring to a boil and then drop the heat to simmer and allow the chicken to cook for the next ten minutes with a lid on top.. After ten minutes remove the lid and allow the extra gravy to evaporate as you continue the cooking process. This may take another five minutes.
Meat masala Tony and Pam D'mello were my neighbours when I temporarily lived in Orlem, Malad West, while my residential colony went under major repairs. They at once took me…