There are so many festivities this time of the year, I realize I haven’t posted anything simple, or laid-back, for a while now.
High on my list of comfort food would be something pretty traditional from our home country - India . And Chicken is our first choice for a decent meal on a weekend or a party or a get together. It makes me smile in reminiscence of my childhood days when we would gather around for a traditional family meal with our grandparents and feast on the simple dishes that were prepared and chatter around through the meal. It is a different scenario these days when a table is laid and we are silently rushing in with the food because there is a lot to catch upon everyday and mealtimes are restricted to short spans. Life has changed so much over the last decade and the simplicity has been fading away at a fast pace.
This chicken curry is a classic dish. Yes,I call it Gourmet standard. Something that you can find in the 5-star menus. This earthy, soup-like rich curry is robustly flavored with creamy buttermilk, and basted with tomatoes. Aromatics like fresh black peppercorns, chili, turmeric, ginger, garlic and curry leaves are the base of the gravy cooked in a traditional earthern pot made from red clay. The key ingredients that impart a unique flavor are the crushed peppercorns and the curry leaves. All these ingredients when cooked together create a highly satisfying result, and the cooking vessel—clay pot—uplifts the flavors.
But I did not make it in a clay-pot. I cooked it in a normal vessel. Outcome? Something rich, pungent and totally delicious.. mmm.
INGREDIENTS:
1 Kg Chicken cut into 1-inch pieces
1/2 cup buttermilk
2/3 cup Oil
1 tbs whole black peppercorns
1 inch cinnamon stick
3 cloves
3 cardamoms cracked
1 tsp asafetida
5 chopped onions
18 fresh curry leaves
1 tbs crushed black peppercorns
1 tbs whole black peppercorns
1 inch cinnamon stick
3 cloves
3 cardamoms cracked
1 tsp asafetida
5 chopped onions
18 fresh curry leaves
1 tbs crushed black peppercorns
2½ tbs fresh ginger, crushed
2½ tbs garlic, crushed
3–4 tsp chilli powder2½ tbs coriander seeds, ground
4 tsp ground turmeric
HOW TO MAKE:
1) In a bowl, combine the chicken and buttermilk and mix well. Place in the refrigerator to marinate.
2) In a large saucepan, heat oil and add whole peppercorns, cinnamon, cardamom and cloves, and cook until fragrant.
3) Then immediately stir in asafoetida, add onions and 8 of the curry leaves and the crushed pepper. Cook onions until dark golden-brown.
4) Stir in ginger and garlic, and cook for 1 minute. Add chili, coriander, turmeric, and salt, and stir for 1 minute.
5) Add tomatoes and cook, until they soften. Stir in chicken mixture and cook, until chicken is cooked through.
6) Mix oil with pepper, garlic and remaining curry leaves. Keep aside.
7) Just before serving, add pepper mixture and coriander and mix well. Serve immediately with rice.
2½ tbs garlic, crushed
3–4 tsp chilli powder2½ tbs coriander seeds, ground
4 tsp ground turmeric
Salt to taste
8 tomatoes, chopped
1 tbs Oil
1 tbs black peppercorns, ground, extra
1 tbs garlic flakes or 2 garlic cloves,crushed, extra
1 cup fresh coriander leaves, choppedHOW TO MAKE:
1) In a bowl, combine the chicken and buttermilk and mix well. Place in the refrigerator to marinate.
2) In a large saucepan, heat oil and add whole peppercorns, cinnamon, cardamom and cloves, and cook until fragrant.
3) Then immediately stir in asafoetida, add onions and 8 of the curry leaves and the crushed pepper. Cook onions until dark golden-brown.
4) Stir in ginger and garlic, and cook for 1 minute. Add chili, coriander, turmeric, and salt, and stir for 1 minute.
5) Add tomatoes and cook, until they soften. Stir in chicken mixture and cook, until chicken is cooked through.
6) Mix oil with pepper, garlic and remaining curry leaves. Keep aside.
7) Just before serving, add pepper mixture and coriander and mix well. Serve immediately with rice.
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