Saturday, 30 May 2015
This dry Chicken Curry prepared in a jiffy on a weekday evening is justified. It is time saving made with few basic ingredients. A sudden guest at home, on a weekday can also be treated well with warmth if we have some chicken at home. A simplistic chicken curry, a dal, fritters and a mixed vegetable medley is what we can humbly serve. When we were young, in an average middle class home, guests came without a notice, relationships were informal, warm. The ladies of the house never got scared of it as we do. Our home being nearer to the airport, there was regular flow of guests. The market being very near to the house, as late as 9 pm mom used to get chicken from the market and prepared a simple curry with or without potatoes which was heavenly to us. Served warm with rice/roti, along with dal, veggies were really a saviour. A nuclear family would definitely not have four/five extra pieces of fish stored in the pantry, at a time when going to the market everyday and buying fresh was the norm. When I was in 8th standard we got a refrigerator at home which was used only for making ice. A simple, middle class, two-roomed rented home did accommodate 5-6 guests at a time with warmth. This was the story every where. It is all inside I believe. Life was not mechanical then. Do I want back those days? YES.... I do...
I call it a rustic curry because it is made with few basic ingredients, in a jiffy but with warmth. This chicken kasha meaning dry chicken is prepared without water and tastes best with chapatis and steamed rice. I believe, in a platter, everything should have an earthy appeal. I very much wanted to serve this in steel utensils but I use them only to offer God, hence will not be touched with any non vegetarian item. Let us see how we do it.
Chicken : 1 kg [medium cut]
Onion : 2 [roughly chopped]
Green Chillies : 4 [slitted]
Garlic Paste: 2 tbsp
Ginger Paste : 1 tsp
Red Chilli Powder : 1/2 tsp
Turmeric Powder : 1 tsp
Salt : As required
Oil : 4 tbsp
Wash the chicken and marinate with turmeric powder, red chilli powder and salt for 1 hour.
Heat oil in a wok. Add the chopped onions. Fry till golden brown.
Add the ginger n garlic paste. Keep stirring till the raw smell goes.
Add the slitted green chillies, salt, turmeric and stir till the spices separate from the oil.
Add the chicken pieces and fold in well with the spice mix.
Keep stirring at high heat for 2-3 minutes.
Lower the heat to minimum, cover n cook for 30 minutes, stirring every 3-4 minutes to avoid burning.
Serve with steamed rice / roti. Some salads will make it complete.