Pressure Cooker Coconut-Chicken Curry

Its been a quiet 2+ weeks on the blogging front as I was tied up with plenty of personal stuff. Its good to be back for this month's Blogging Marathon for the theme "Under 30 minute meals".

It is so hot around this time of the year and the less time I spend in the kitchen, the better for me which is probably why I chose this theme this month.This is the quickest Chicken Curry that I have ever made and I am making it frequently too -- Simply fabulous Chicke Curry in Under 30 minutes (n cutting it too close too). Thanks to my girlfriend SP. One might wonder how this is possible, but I assure you that I have attempted and succeeded too.

To make it possible you need these 3 tools:

• Blender - To Grind the gravy ingredients
• Farberware All-Purpose Kitchen Shears - Trimming fat and cutting the Chicken has never been this easy! I have only ever used the shears to trim fat. Then the ever resourceful 'SP' was cutting the thawed chicken with shears. This eliminates the use of a cutting board! I can't tell you how much fun I am having cutting chicken these days. I used to cringe everytime when the time came to clean the cutting board.. chicken fat clinging to the cutting board like puss on wound that took several minutes to let go and not to mention how much water I had to use up. This is a much easier and greener way.
• Pressure Cooker - To cook the Chicken in a matter of minutes.

If you are upto the challenge, I suggest you try making the Chicken and the Pongal(SouthIndian Rice-Lentil Risotto) under 30 minutes too.


Ingredients:

• 8 Chicken Thighs, thawed
• 1 Medium Yellow Onion
• 2-3 Small Tomatoes
• 1 Tsp Fennel Seeds
• 2 Tbsp Ginger-Garlic Paste (Or) 1/2" Ginger + 5 Cloves peeled Garlic
• 4 Tbsp Coriander Powder
• 1 Tbsp Chilli Powder or less/more (Note: Heat of the powder differs from brand to brand)
• 1 Tbsp Chicken Masala Powder (I Use Sakthi brand)
• 1/4 Tsp Turmeric Powder
• 3-4 Tbsp Olive Oil
• 2-3 Grated Coconut Balls (Ground to a smooth paste with little water)
• 1-1/2 Cups Water
• Salt as needed

Procedure:

• Peel and roughly cut the onions. Grind it along with tomatoes plus whole ginger-garlic(if using). In a pressure cooker pan, heat the Oil. Add the fennel seeds. Pour the ground paste, ginger-garlic paste(if using) and saute. Turn the heat to "low" and partially cover the pan so it doesn't splash.

• While the contents of the pan are cooking away, use the Kitchen Shears, trim the fat, cut the chicken into small pieces. Do not cut it too small as it will completely disintegrate under high pressure+ contained heat in the pressure cooker. This step takes about 10 minutes tops.

• Meanwhile the contents of the pan are cooked and have lost their raw smell.

• Transfer the chicken and all the powders. Stir well to coat the chicken. Add water and sprinkle salt. Note: Water amount can be reduced if a thicker consistency is desired.

• Lid the pan, put the weight and let it cook for 2 whistles or 8 minutes at medium to high  flame.  Meanwhile grind the grated coconut with little water. Set aside.

• The chicken is well cooked at this point.

• Pour the ground coconut paste, stir and let it cook for 3-4 minutes. Switch off the stove. Check for taste. Add more salt or pepper powder(to spike the heat)

• Serve this with creamy Pongal for Sunday brunch or lunch. Goes well with Idli or Dosai too. Yum!

How my friend made it at her home:: She added less water and slightly more coconut and the gravy was much thicker than mine and equally delicious if not more.

Enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 19

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Fabulous Baby Potatoes Curry

A quick round-up of what I posted this month before I share with you all the yummy potato curry:
Week1: Cake/Cupcake Decoration/Frosting

• Day1: Eggless Red Velvet Cupcake with Cream-Cheese Frosting
• Day2: Eggless Chocolate Cupcake With Cream-cheese Freeze-dried Blueberry Frosting
• Day3: Tres Leche Cupcake With Whipped Cream and Fresh Fruit Topping

Week2: Biryani/Pulao Varieties

• Day1: Fenugreek leaf and Vegetable Pulao
• Day2: Sprouted Green Gram Pulao
• Day3: Soy Nugget and Vegetable Biryani

Week3: Basics

• Day1: Roti-Dough and Roti Making
• Day2: Homemade Ginger-Garlic Paste
• Day3: Multi-Grain, Lentils and Nuts Porridge Powder

Week4: Dry Curries

• Day1: Oriental Eggplant Curry
• Day2: Green Papaya and Red Bean Curry
• Day3: Yummy Baby Potatoes Curry

 Ingredients:

• 1 Sack Baby Potatoes (~22-25 potatoes)
• 1 Medium Red Onion
• 2 Medium Ripe Roma Tomatoes
• 1 Tbsp Ginger Garlic Paste
• 1/2 Tsp Cumin seeds
• 1 Tbsp Coriander Powder
• 1 Tsp Garam Masala Powder
• 1 Tsp Chili Powder less/more
• 1/2 Tsp Cracked Black Pepper
• 1/4 Tsp Turmeric Powder
• 1/3 to 1/2 Cup Water
• Olive Oil for cooking
• Salt as needed
• Cilantro for Garnish 

For Tempering:

• 1/4 Tsp Mustard Seeds
• 1 Stalk Curry Leaves
• 2-3 Pricked Green Chilies

Tools:

• Cast-Iron Pan/Kadai

 Procedure:

• Scrub and wash the baby potatoes.

• Boil the potatoes with skin until they are fork tender.Set aside to cool.

• Finely chop the onions and tomatoes. In a cast iron pan, add about 3 tbsp of Olive Oil and add the cumin seeds. Add the chopped onions and saute till they are lightly brown. Now add ginger-garlic paste and fry till they lose the raw smell.

• Add the tomatoes and the powders. Mix to incorporate.Add water and lid the pan. Cook for 5-8 minutes until the tomatoes are onions lose shape. 

•  Sprinkle salt and check for taste. Add salt if needed. Throw in the potatoes and reduce the flame.

• Continue to saute until the gravy thickens and starts to cling to the potatoes. 

• Switch off the stove. In a separate pan, temper mustard seeds, curry leaves, 2 green chilies in a Tsp of Oil and pour it over the potatoes. Mix gently.

• Transfer to a serving dish and garnish with cilantro.

Enjoy! 
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18

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Oriental Eggplant Curry

I don't see these green eggplants in the market often. When I did, I was overjoyed and grabbed a handful to make this spectacular dry curry.

 Ingredients:

• 8 Green Oriental Eggplants
• Olive Oil
• Lemon Wedges, for Garnish
• Cilantro stalks, for garnish

For the Marinade:

• 1-1/2 Tbsp Coriander Powder
• 1/2 Tbsp Paprika
• 1/2 Tbsp Chili Powder or less/more
• Salt, as needed
• 1/4 Tsp Turmeric Powder
• 1 Tbsp Olive Oil
• Juice of half lemon

Procedure:

• Clean the eggplants.

• Add the dry powders and salt to a small bowl. Pour Oil into the bowl.

• Squeeze the lemon juice into the mix. 

• Mix well. Taste a bit of this mix and check if more salt or chili powder is needed. The paste should be thick and not runny. 

• Halve the eggplant keeping the crown intact. Afterwards, put deep slit from top to bottom without splitting them further. This pockets holds the marinade better. 

• Smear the masala into the slits and over the eggplant. Let it sit for 30 minutes. 

• Add a few tbsp of oil in a wide non-stick pan. Dump the leftover marinade and saute for a minute.

• Place the marinated eggplants in a single layer without overlaping and let them cook for a minute or 2. Then turn them the other way, lid the pan and cook at low flame. Little water may be sprinkled from time to time to cook the egplants.

• Some 30 minutes later the eggplants are  well cooked.

•  Garnish with Lemon Wedges and Cilantro Stalks. They can be enjoyed with Rice based dishes.

Enjoy! 
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18

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South Indian "Rasam"

I almost always have Rasam in the fridge, for many reasons-- This is the Indian dish that my son loves the most. He likes it best with slightly smashed white rice, drizzled with a tsp of Ghee and plenty of Rasam, topped with scrambled eggs.. I love to drink it on rainy days and when my tummy needs helps with digestion. Or when I am sick and my taste buds yearns for a little tang. Rasam has it all. Seasoning it with  "Sun-dried Seasoning ball" (Picture posted with a little history here) takes the taste and smell to a whole new level. Now, that is my kind of rasam (and my family's too)!

Ingredients:

• 1/4 to 1/3 Cup Mashed Split-Pigeon Peas/Tuvar Dhal
• Marble-sized Tamarind -> 1-1/2 Cups Tamarind Extract
• 4-1/2 Cups Water
• 1-1/2 Tbsp MTR Rasam Powder
• 2 Campari Tomatoes
• 4-5 Garlic Cloves with Skin
• 1 Tbsp Cumin Seeds
• 1 Tsp Peppercorns
• 1 Stalk Curry Leaves
• 2-3 Green Chilies, poked at several place
• Several Stalk Coriander Leaves

For Seasoning/Tempering:

• 3 Dry Red Chilies
• 1 Tbsp Crushed pieces from the Seasoning Ball "Vadagam"
• Few pinches of Asafoetida ( I use LG brand powder)
• 1-1/2 Tbsp Oil

Procedure:

• Prick the tomatoes in several places. Microwave the tamarind, tomatoes in a cup of water for about 2 minutes. This softens the tamarind to facilitate easy extract of juice/pulp from it.

• Crush the softened tomatoes and add it to a deep sauce pan. Roughly smash garlic cloves with skin, peppercorns, cumin seeds in a mortar and pestle.Add it to the sauce pan.

• Follow-up with the smashed dhal, tamarind juice, turmeric powder, MTR rasam powder, curry leaves and green chilies.

• Add salt and check for taste. Stir well to incorporate. Place it on the stove and bring to a boil.

• Meanwhile, keep the asofoetida, red chili and few pieces of the seasoning ball. Clean and chop the cilantro.

• Once the mixture boils and bubbles which takes about 10 minutes or so, reduce the flame and let it cook for 2-3 more minutes.

• In a small shallow pan, temper the ingredients under "tempering" and pour it over the bubbling mixture in the saucepan.

• Add the finely chopped Cilantro.

• Enjoy it with warm rice and scrambled eggs. 

Enjoy! 
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17

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Khichiya Papad And Lentil Curry

This is a divine curry that tastes awesome with Lime Rice or Plain Rice. I had a whole packet of these sun-dried papad that prompted me to make this curry which is somewhat similar to my mom's and MIL's "Appala Poo Kootu". This is for the theme "Cooking with Sun-dried foods"

Ingredients:

• 25-30 Sun-dried Khichiya Papad/Papadam/Appalam
• 1/2 Yellow Onion
• 1 Small Roma Tomato
• 1/2 Tsp Fennel Seeds
• 3 Tbsp Olive Oil
• 3/4 Cup Split Chick Pea/Bengal Gram, cooked/pressure cooked
• 1-1/2 Tsp Ginger/Garlic Paste
• 1 Tsp Chili Powder or more/less
• 1/4 Tsp Turmeric Powder
• Corn Oil, for deep frying the Papad
• 1/3 Cup Finely Chopped Cilantro

For tempering:

• 1/2 Tsp Mustard seeds
• 1/2 Tsp Split Black Gram
• 1-2 Stalk Curry Leaf

Procedure:

• Pick 23-30 Papad and set aside.

• Deep fry them for a minute per side. They shouldn't over brown.

• Drain on paper towels.

• Coarsely crush the fennel seeds and set aside.

• In a Kadai, heat the Olive Oil and add the Tempering ingredients along with the coarsely crushed fennel seeds. Once the black gram browns and the mustard seeds start sputtering, add the chopped onions. Once the onions turn translucent, add the ginger/garlic paste. A few minutes later add "half" of the chopped Cilantro saving some for Garnish.

• Add 80% of the pressure cooked bengal gram to the Kadai. Mash the remaining 20% slightly and add to the pan.

• Add 3-4 Cups water or more(the papad absorbs all the water and thickens the curry) and let it cook for about 5 minutes. Add chili powder and salt. Check for taste. Add more of chili or salt if needed.

• Halve a few of the fried papad and dump all of them into the curry.

• Cook for 5 more minutes and switch off the stove. The papad continues to absorb the water and it turns out into a sort of gravy.Transfer this to a serving dish and garnish with remaining chopped Cilantro. Delicious with Ghee Rice, Lemon Rice or plain rice.

Enjoy! 
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17

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