PICNIC CHICKEN CURRY

Last month we went for a picnic and there we all enjoyed this luscious chicken curry. So, I adopted this toothsome recipe from our last picnic. With the use of very nominal spices, tastes truelly awesome! It takes only 25 minutes to cook on slow heat, a semi dry gravy, rich with tomato-onion. A stimulating chicken curry which will be ever memorable!!!

INGREDIENTS:
1 kg Chicken, cut into medium sized pieces
4 Medium Potatoes, peeled and cut each into halves
400 gm Onion (chopped)
1 Whole Garlic
4 Medium Tomatoes (chopped)
75 gm Ginger
1 tbsp Coriander powder
1 tsp Cumin powder
1 tsp Turmeric powder
1&1/2" Cinnamon
2-3 Green Cardamoms
3-4 Cloves
2 Bay leaves
1/2 tsp Cumin seeds
10-12 Green Chillies (as per taste), cut in slits
1/2 Cup Finely Chopped Coriander Leaves (cilantro)
1/2 Cup Oil (Preferably Mustard Oil)
Salt to taste

METHOD:
Wash chicken with luke warm water nicely. Drain water and set aside.

Grind garlic and ginger together to make a smooth paste. Keep it aside.

Marinate potato pieces with little turmeric and salt. Heat oil in a wok, add potatoes in it. Fry till potatoes turn golden. Drain oil and remove potatoes from the wok, set aside.

 

Temper with bay leaves, cumin seeds, cardamoms, cinnamon and cloves in the same oil. When a nice aroma comes out, add chopped onions in it.

Fry till it gets translucent.

Add ginger-garlic paste now. Fry for another a minute or two on medium heat.

 

Now add tomatoes, green chillies, turmeric powder, cumin powder, coriander powder and salt in it. Fry for 4-5 minutes, till spices leave oil.

Add chicken now.

Mix up nicely.

Cover and cook for 12-15 minutes. Keep stirring occassionally.

Add fried potatoes now.

 

Fold thoroughly. Again cover and cook for another 10-12 minutes, till chicken and potato tender. Stir occassionally.

Add chopped coriander leaves now. Fold well. Remove from heat now.

Serve hot with roti, paratha, naan or plain rice. Enjoy this luscious chicken with full of flavour!