The best part about social networking sites is the million food groups that you can be a part of - those that help you discover so many things about food that you weren't aware of before and those that help you discover many like minded people who become your virtual friends. For a home maker turned blogger like me it is very important that I get my daily dose of Facebook - 3 doses a day at least to maintain sanity and to keep a sharp mind. Well, no, I don't hold on to Facebook to comment on random things and keep a tab on people's lives, but it is a pleasure to be an active part of quality food groups and understand food a little better. Everyday there is something new to explore and most often than not, I am driven to hunt for recipes that eventually become the day's menu.
Planning meals in advance is not always possible and many times it is a relief to find easy to make recipes contributed by seasoned cooks - those that have been tried and tested in their own kitchens a million times leaving very little scope for mistakes to happen in your own. Today's recipe is one such contribution by a lovely lady - Anupama Michael on one of the food groups that I am part of. I have tried this recipe thrice already and loved it every time. Deliciously simple and fragrant, thanks to the curry leaves and fennel seeds (saunf) that lend a bit of a royal aroma to your kitchen. It goes perfectly well with chapathis or rice and dal/tomato saar or even dosa/neer dosa. My fussy 4 year old was actually vocal about how tasty and 'yummy' it was, so do give it a try! Thank you Anu for your lovely recipe!
Prep time: 8-10mins | Cook time: 15-20mins | Serves 4
- 1 kg chicken on the bone
- 2 cloves
- 1 inch cinnamon
- 2 cardamoms
- 1-1/2 tsp saunf/badi shep (fennel seeds)
- 4 medium sized onions finely chopped
- 3 medium sized tomatoes chopped or thinly sliced
- 5-6 sprigs of curry leaves (about 30-35 leaves) (adjust to taste)
- 2 tsp ginger garlic paste
- 2 tsp spicy red chilli powder (adjust to taste)
- 1 tsp kashmiri chilli powder (for the colour)
- 1/2 tbsp pepper powder (adjust to taste)
- 2 tsp coriander powder
- 1/2 tsp turmeric/haldi powder
- 1/2 cup water
- salt to taste
- 2-3 tbsp oil/ghee (or as required)
- 1 loosely packed cup of chopped coriander leaves
1. Heat oil in a heavy bottomed kadhai/pan and fry the cinnamon, cloves, cardamoms and fennel seeds on a slow flame till you get a good aroma. Add the chopped onions and fry till golden brown. Toss in the curry leaves and fry for a minute. Reserve 2 tbsp of this mixture for garnishing (optional).
2. Add the ginger garlic paste and fry for a couple of minutes and then add the chopped/sliced tomatoes and fry on a medium high flame till they turn slightly mushy. Add the powders, salt to taste and continue to fry for another 2-3 minutes.
3. Add the chicken and half a cup of water and mix well. Cover and cook till half done. Stir well and add the pepper powder and about half of the chopped coriander, cover again and cook till done (till the masala coats the chicken and excess water evaporates - you should get a thick masala.
4. Garnish with the reserved fried onion & curry leaves mixture and serve hot with chapathis, dosa or as a side dish with rice