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Sunday, December 27, 2009

RecipeReplica: Chicken Curry with a Sourashtrian Spin

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This recipe has been adopted from the recipe-hub of one fabulous blogger with an extra-fabulous blogspot.She is none other than Radhika Vasanth of Sourashtrian Kitchen.She has a wealth of recipes and exciting events happening in her spot. The minute I saw her Madurai-style(Sourashtrian) chicken recipe with its swanky name, I wanted to try it. So try I did with variations and was I happy? Yes, overjoyed cause it turned out so well.Thanks, RV for letting me try and text it.

Ingredients:
  • Chicken Drumsticks - 10
  • Red Onion - 2, large, finely diced
  • Tomato - 2, medium, finely diced
  • Ginger Garlic Paste - 1 1/2 tbsp
  • Chilli Powder - 1 tsp or more
  • Turmeric Powder - a pinch
  • Olive Oil - 2 tbsp
  • Salt for taste
  • Cracked pepper and salt - 1 tsp, for marinating the chicken
  • Mint and coriander leaves - a handful, chopped, for garnish
To Grind:
  • Cinnamon Stick - 1/2
  • Cloves - 3
  • Fennel Seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Pepper corns - 2 tsp
  • Coriander seeds - 1 tsp
Procedure:
  • Put deep slits on the chicken drumsticks and smear a tsp of cracked pepper and salt. Set aside.
  • Dry roast all the ingredients under "To Grind" on a low flame until it gives a nice aroma.
  • Cool the roasted spices and coarsely grind in a blender.
  • In a thick bottomed pan, add a tbsp of olive oil and heat until it smokes.
  • Sear the chicken and brown them in batches. Set aside.
  • In the same pan, add the remaining olive oil and add the diced onions.Saute it until browned.
  • Add the ginger garlic paste and follow up with turmeric powder.
  • Saute the mixture until the paste loses raw smell.
  • Throw in the tomato, chilli powder, cracked pepper and salt.
  • Sprinkle a little water and cover the pan and cook for 5 minutes until a nice gravy is formed.
  • Now add the chicken, ground spices and gently mix until the chicken is well coated with the masala.
  • Add a few cups of water and cook on a medium flame with the lid closed for another 30 minutes or so.
  • Switch off the stove and garnish with chopped herbs.
Tip: This came out on the spicy side. People who don't care for much heat should reduce the amount of  chilli, pepper and ginger and use as required.

Enjoy!
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8 comments:

  1. The chicken prep looks delectable for my new year spread.....Yum!

    Happy Celebrations!!!!

    Ash...
    (http://asha-oceanichope.blogspot.com/)

    ReplyDelete
  2. Dear Lassie
    So you are going great guns without the broken bottle glasses !!!
    This recipe sounds great with the roasted spice aroma. Have to try soon as it is already certified by you! Thinking of using Lamb or goat meat keeping all other things same!!
    Enjoy the last Sunday of the year

    ReplyDelete
  3. oh gorgeous!! I would love a treat like this :) :)

    Glad to have found you !

    ReplyDelete
  4. Tempting chicken curry, looks fantastic.

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  5. wow!!really looks very spicy chicken curry and delicious.

    ReplyDelete
  6. Nice and spicy curry.. will try it some time..I like to have different variations of chicken.

    ReplyDelete

Thanks a bunch for your valuable comments and continued support.They are very much appreciated. Yes,like "Rain on Dry Land" and like "Oasis in Desert Sand".
XoXo, Cool Lassi(e)