It has been quite sometime since my first write-up. With a laptop crash (that lasted for nearly two weeks - thanks to running helter skelter for file retrival) and Aditi starting school, it has been a hell of a couple of weeks!!. And now for the last one week - we are all down with sniffles and sneezes. So to cheer up the folks at home (and to limit the time spent in the kitchen),we decided to make a simple rice and chicken curry yesterday.
It is one of the best comfort foods (especially when one is fighting a battle with the common cold) and the chicken korma recipie from Sailu's kitchen is one of my favorites. I have modified it to suit the ingredients in my pantry - but with all the additions and deductions, it still creates a "feel good" effect. This recipie here is an adapted version with a higher heat quotient - because of adding pepper.
Nilgri Chicken Korma ( Serves 2-3)
Ingredients: 1 kg chicken (cleaned and marinated in masala of turmeric,chilli powder and curd)
2 large onions, finely chopped1 1/2 tbsps ginger garlic paste
1 large tomato, chopped
1 tbsp finely minced Garlic
1 tsp red chilli pwd
1/4 tsp turmeric pwd
1 1/2 tbsp lemon juice
salt to taste2-3 tbsps oil
chopped coriander leaves for garnish
Roast and Grind:
1.5 tsp peppercorns
1 tsp cumin seeds
1 tsp saunf1 tsp khus khus
1″ cinnamon2 cardamoms
5 tbsp grated fresh coconut
8 cashew nuts
1 tbsp roasted chickpeas
Roast: (in 2 tsps oil for 5 mts)
10 -15 curry leaves
8-10 shallots/sambar onions
4 green chillis
3 tbsps chopped coriander and mint leaves
1 Make a paste of ingredients under grind and roast by adding a few tbsps of water and keep aside.2 Heat oil in a heavy bottomed vessel, add curry leaves and saute for few secs. Add the minced garlic, chopped onions and fry till transparent. Add ginger-garlic paste and saute for 3 mts. Add red chilli pwd, turmeric pwd and salt and combine. Add the chopped tomatoes and fry for 4-5 mts.3 Add the ground paste and cook over medium heat for 7-8 mts.4 Add lemon juice and the chicken pieces and combine. Cook without lid for 5-6 mts. Add 3 cups of water and cook with lid on simmer till the chicken is tender and the gravy thickens. (You can also use a pressure pan and allow it to cook until one whistle) Garnish with chopped coriander leaves.
If you are conscious about the use of coconut, you can reduce the quantity of grated coconut and increase the khus khus slightly.
Serve hot with steaming plain rice or chappathis. Yumm!! Best cure for gloomy days