Spicy Chicken Curry

Chicken is highly versatile. I can think of a dozen recipes just off of my head. Today I would like to share the recipe that I often resort to when I yearn for a meal that is close to heart. This is a typical chicken curry made often by mom, grand mother and even my great grand mother.

Chicken is simmered in freshly ground spices along with onion and ginger garlic paste to tantalize your taste buds. Chili powder in the recipe sends the spice level to a higher notch.


Ingredients:
1 whole chicken cut into small pieces (about 2.5 to 3 lbs)
1 large onion coarsely blend
2 tbsp of ginger garlic paste
2 – 3 tsp red chili powder (adjust to taste)
½ tsp turmeric
4 – 6 tbsp oil
Salt to taste

For Garam Masala grind the following into powder
8 – 10 cloves
2” cinnamon
1 tsp poppy seeds
1 tsp cumin seeds
2 tbsp coriander seeds

For seasoning:
1 tsp mustard
1 tsp cumin
½ tsp fenugreek
1 red chili
Curry leaves


Heat oil in a heavy bottomed pan, add seasoning, when mustard starts to splutter add coarsely blend onions and ginger garlic paste. Sauté till the onion looses its raw smell.

Add garam masala, red chili powder, turmeric and salt. Sauté for couple minutes.

Add chicken and sauté on medium heat until the moisture from the chicken comes out.

Simmer covered on low heat for 20 to 25 minutes. Stir occasionally making sure there is enough moisture.

When the oil separates, remove from heat.

A fabulous chicken curry robust with flavor is ready to go with rice or roti.

Tips: This dish is hot, adjust the red chili powder and number of cloves to attain your desired spice level.