MOM'S LIGHT CHICKEN CURRY

I remotely remember chicken took an entry in our home when I was in middle school. Earlier, to us meat meant mutton alone. Chicken was forbidden in many a Hindu households. The reasons are known but we are not always at the liberty to disclose what we know. At this age, I feel the reason was silly. I would not glorify or justify what I think is wrong. The parents started their life in Kolkata since the mid of 1976, years after that chicken entered our home.

Our moms were good cooks of their times but were not keen about experimental cooking. They were happy and content with whatever they have learnt in the family. Though our mom made a breakthrough and welcomed a bit the cuisines of the other states of India. Her daughter was a foodie, the son wasn't.

This particular chicken curry was simply done and called "murgir patla jhol". In the bygone days, chicken used to be a Sunday affair, just as watching Ramayana was. Having shaak [leafy green veggies], chicken curry, watching the television serials alongside was such a pleasure. Happiness was abundant within that two roomed rented flat, because life was simple, demands fewer. This chicken curry is made simply with ginger garlic paste and onion with no garam masala added. Let us do it. The mother definitely used freshly pasted cumin & coriander seeds. In our family, good quality spices were bought, washed, dried in the Sun and then pasted in the "shilnora" for use in cooking. I use spice powders mostly.

INGREDIENTS :

Chicken : 1kg
Onion : 2-3 medium
Garlic Paste : 2tbsp
Ginger Paste : 1tbsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1tbsp

Cumin Powder : 1 tsp

Coriander Powder : 2 tsp
Green Chilli : 4
Lemon Juice : 2tbsp[juice of 1 lemon]
Salt : As required
Bayleaf : 1
Oil : 3tbsp

PROCEDURE :

Wash the chicken pieces thoroughly and apply salt, 1/2 tsp of turmeric powder and lemon juice. Keep aside for an hour.

Heat the oil in a wok. Peel, wash and slice the onions. Add the sliced onions to the oil and fry till brown and transfer to a bowl.

Temper the same oil with a bayleaf. Add the ginger garlic paste and fry until it separates from the oil. Add the turmeric powder, Kashmiri red chilli powder, cumin & coriander powders, salt to it and fry for 1/2 a minute.

Add the chicken along with the marinade to the wok and fold in well with the spice mix. Keep stirring at high heat for 2-3 minutes.

Lower the heat to minimum and cover cook until all of the water released dries up. This may take about 20 minutes. Add the fried onions now. Fold in well.

Add two medium cups of warm water. As it comes to a boil, slit the green chillies and add. 

Cook for another 5 minutes at low heat. It should be done.

Enjoy with piping hot  steamed rice or chapati!