This is a regular chicken curry with exceptional flavor!
I was going through blogs after blogs surfing through many recipes. This has become my habit these days. It’s not that I plan to make each recipe I go through on that very day, but it will be retained in some corner of my brain and after many days it will actually materialize in my kitchen.
This recipe is something like that. I read it many days ago in a blog but unfortunately I don’t remember which one. I don’t exactly remember the recipe as it was, so I did my bit of tweaking and it turned out really well. It was delish with white rice but will also go well with pulao. Since I was making it for a weeknight dinner, it delighted me for the fact that it is done so very quickly. So all in all, a win-win dish in every respect – easy, quick and delish! Enjoy!
Spicy Chicken Curry with Onions
Serves: 4 Servings
- Chicken – 800 gms, whole chicken cut into medium size pieces
- Onion – 2, large
- Ginger – 2 inch piece
- Garlic – 8 to 10 cloves
- Green cardamom – 3
- Mace – 2 strings
- Nutmeg powder – ¼ th tsp
- Turmeric powder – 1 tsp
- Cayenne pepper/Red chilli powder – 1 & ½ tsp
- Oil – 4 tbsp
- Salt to taste
- Wash the chicken pieces well and season with salt and cayenne pepper.
- Heat oil in a non-stick frying pan and fry the chicken pieces on medium-high until they are golden brown.
- Take them out of the oil and keep on a kitchen tissue.
- Chop the onions finely. Chop the ginger and garlic cloves.
- Heat oil in wok. Add the green cardamoms and sauté for few seconds.
- Add the chopped onions, ginger and garlic. Fry them for 5 mins.
- Add the mace strings and nutmeg powder. Fry the mixture till deep brown.
- Now put off the fire and let the onion mixture cool. Then transfer the mixture to a blender/mixer jar and blend it to a smooth paste. If you have a hand blender, you can do the same in the cooking pan itself, no need to transfer it to mixer jar and even you don’t have to wait for it to cool down.
- Transfer the onion paste back to the wok and put on medium heat.
- Add the turmeric and cayenne pepper/red chilli powder and sauté on high heat. Add a splash of water if the spices start to stick.
- When the spices starts separating the oil, add the chicken pieces. Sauté well so that the masala coats the chicken well.
- Now add one cup of water [warm water is preferable] and bring to boil on high heat.
- Simmer and cook covered till the chicken pieces are cooked through.
- When done, check the consistency of the gravy. If you want a thicker gravy, boil it on high heat for a minute or two or until your desired consistency is reached.
- Remove from fire and serve with hot Basmati rice.