Vacation is always fun!. Apart from visiting places around, I like to experiment with fresh local produce. Indeed, you can find out how much the ingredients influence taste in food. Try cooking the usual thing you do and you notice that it’s a bit different.
When we travel around, I dont forget to pack my masalas and special kitchen equipments along with us. This holiday time chicken curry, as I name it, is easy to prepare and you can never go wrong. You can experiment by adding vegetables of your choice or some specialties from local produce.
Last week, I had an opportunity to meet a group of 15 ladies from different countries, who have common interest in learning to cook different cuisines. I was asked by my friend, P, to conduct a cooking class for this group. For the first time, I had the experience of others cooking my recipes. Those amazing ladies was superfast and some of them had knowledge about Indian cooking already. It was interesting to spend the evening with them. Thanks to my friend to introduce me to this lovely group.
I wanted to keep the menu simple and easy to prepare. Definitely, Holiday Chicken curry was in the list. Additionally, Vegetable Bhajji(Veg fritters), Cucumber salad, Payasam & Rice were on the menu.
Outcome was super and tasted yummy. The group enjoyed cooking very much and felt happy to have made all the dishes by themselves.
So do try this easy and simple holiday time chicken curry….
- Chicken – Whole chicken 1kg or boneless 600gms (Cut it into bite size pieces)
- Cinnamon – 2 inch stick
- Cardamom – 4 nos
- Star anise -1
- Bay leaves – 2
- Cloves – 5
- Onions – 2 large (finely chopped)
- Tomatoes – 2 large (finely chopped)
- Chilli powder – 1 tbs (depending on the spice level increase or decrease)
- Corrainder powder – 1 tbs
- Turmeric – 1/4 tsp
- Oil – 2 tbs
- Ginger & Garlic mixed paste – 2 tbs or (finely minced ginger and garlic)
- Coconut milk – 250ml
- Corriander leaves – 2 sprigs
- Curry leaves – 2 sprigs
- Salt as required
1. Heat a heavy bottomed pan. Once it is hot add oil.
2. Add the whole spices all together(cinnamon,cardamom,cloves,bay leaves,star anise) and reduce the flame to medium and saute it for a minute.
3. Add the onions and saute it until it becomes translucent. Add little salt to help the onions to cook faster.
4. Add Ginger garlic paste and saute it for 2-3 minutes.
5. Add Chicken and saute it for couple of minutes until the ginger garlic paste and onions are coated on chicken.
6. Now add all the masalas (chilli , corrainder, turmeric) powder and salt and stir it for approx minutes.
7. Add Chopped Tomatoes and mix it for 2 minutes.
8. Add 1/4 glass of water and cover it and cook for 10 minutes. Once it starts boiling, decrease to medium heat.
9. Add coconut milk stir the mixture and cover it and cook for another 10 minutes.
10.Add chopped corrainder leaves and curry leaves and switch of the stove.
11. Serve it with hot steamed rice. Yummy Holiday Chicken curry is ready.
Tip : 1.Vegetables like Mushroom or Bell Pepper or Drumstick or Brinjal can be added which increases the flavor of the curry.
2. To Best enjoy this curry, the Rice served served should be very soft and not grainy nor not completely mushy.
3. Boneless chicken can also be used but the Whole chicken is preferred as it gives a rich taste.