Chicken Curry

Chicken curry (also referred to as Curry Chicken) is a common

delicacy in South Asia, East Asia, as well as in the Caribean. The main ingredients in this dish are chicken and curry.

In most places the terms "chicken curry" and "curry chicken" are interchangeable. However, in some regions there is a considered difference between the two terms, even though both dishes include curry and chicken.

One such distinction is concerned with the order of preparation. In adding a curry mixture to chicken meat, the act of "currying the chicken", the name generally is derived from the action. Thus "curried chicken" or the derivative term "curry chicken".

If however a curry flavored sauce is prepared and then chicken pieces are added to form a kind of stew, the term "chicken curry" is often used to describe this.

Ingredients:

• 1 pound chicken pieces of your choice, skin removed
• 2 medium sized onions sliced
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 2 large diced fresh tomatoes
• 2 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala powder ( quantity can be modified according to taste)
• 1” stick of cinnamon
• ½ tsp caraway seeds(Shahjeera)
• 4-6 tbsps cooking oil
• Ginger Juliennes to garnish

Method:

• Heat 2 tbsp oil in a deep saucepan and fry the onions till golden brown. Remove from the oil and take out in a container and turn off fire.
• Grind the fried onions and tomatoes into a smooth paste in a food processor. Remove into a separate container.
• Heat the remaining oil, add cinnamon and caraway seeds. When they start changing color add the onion tomato paste along with ginger garlic paste. Fry for 2-3 minutes. Mix all the spices. And fry the masala till the oil begins to separate from it.
• Add the chicken to the masala and stir well.
• Add about a cup of hot water to the chicken, simmer and cover. Cook till the chicken is tender. Adjust the consistency of gravy to your choice.
• Take out in a dish and garnish with chopped cilantro.
• Goes well with Roti or Nan or Rice.

Do You Know?

Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water.

To keep a pot simmering, one brings it to a boil and then adjusts the heat downward until just before the formation of steam bubbles stops completely.

Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking.