Sunday Chicken Curry
Based no NY Time’s home recipe article.
- 2 1/2 – 3 pound chicken: skinned but with bones, such as drumbstick; important that they have no skin
- 2 tablespoons lime juice
- 1 teaspoon turmeric powder
- 3/4 tablespoon red chili powder
- 1 teaspoon salt
- 3 – 4 tablespoons yogurt
- 1/2 tablespoon mustard oil
- 2 tablespoons grated or finely chopped onion
- 6 – 7 tablespoons pure virgin mustard oil or any other oil
- 4 small green cardamoms, slightly crushed
- 2 cloves
2-inch stick cinnamon
- About 8 peppercorns, slightly crushed
- 1 tejpatta or Indian bay leaf
- 2 – 2 1/2 cups red onion (chopped or thinly sliced into half moon)
- 1 teaspoon sugar
- 1 1/2 tablespoons garlic paste
- 2 1/2-inch knob of fresh ginger, grated or made into a paste
- 1 cup fresh grated or finely chopped tomatoes
- 1 1/2 tablespoons tomato paste combined with 1/2 cup water
- 4 large potatoes, peeled and sliced into 4 each (or more if they are larger)
- 1 tablespoon red chili powder (or more or less to taste)
- 1/2 teaspoon plus 1 teaspoon turmeric
- 1 tablespoon coriander powder
- 2 hot green chili peppers
- 2 – 4 cups of water (adjust to how soupy you want it to be)
- Lemon juice and fresh coriander or cilantro to garnish and finish off.
- Wash chicken well and pat dry.
- If the chicken is cut into bigger pieces (I have used drumsticks), make multiple slits into the flesh.
- Combine lime juice, salt, turmeric, red chili powder and chicken in a zip-lock bag, and toss and rub well for the ingredients to stick to the chicken pieces. Allow it to sit for about 30 minutes.
- Add the yogurt, 1/2 tablespoon oil and the chopped or grated onion to the marinating chicken and rub them in well; allow to marinate for an hour or more.
- Sprinkle 1/2 teaspoon turmeric and some salt on the potatoes.
- Add 1/2 tablespoon oil in a pan, heat and add the potatoes, frying until they start turning golden-brown in spots. Remove with a slotted spoon and set aside.
- Add another tablespoon of oil in the same pan and allow it to heat up.
- Shake off the marinade from the chicken pieces and add them to the pan in a single layer. Cook on all sides until the chicken whitens and just starts to brown. It will take approximately 4 – 5 minutes.
- Remove and you can place it back in the marinade or in a different bowl.
- Add the rest of the oil in the pan. Allow it to heat up and add the peppercorn, bay leaf, clove, cinnamon and cardamoms.
- When they sizzle, add the sliced or chopped onions and the teaspoon of sugar. Cook the onions until they start turning golden-brown.
- Add the ginger and grated garlic paste, salt, turmeric powder, red chili powder and the tomatoes. Toss and stir well; cook for 2 minutes.
- Add the chicken, the marinade and the coriander powder and cook while occasionally stirring. This is the part that will take time, about 15 – 20 minutes. The chicken will be half-cooked during this process and the spice mix will be cooked through (getting rid of the raw taste and smell). This process of slowly braising is called “Bhuna” in Hindi and “Koshano” in Bengali.
- Once you see the the oil separating from the sides of the pan and rising up in bubbles on the top, you will know it is done.
- Add the water, green chili pepper and the potatoes in the same pan. Give it a good stir, cover it with a tight-fitting lid and cook until potatoes are tender and the chicken is falling off the bones.
Drizzle some lemon or lime juice and garnish with fresh cilantro just before serving.
- Keep the chicken curry covered until just ready to serve. Serve with hot steamed rice or naan.