On a lazy Sunday morning, when mind was asking for something “To-GO”, heart was waking me up to prepare something delicious. Weather was dull due to Hurricane Harvey. Mostly cloudy and was definitely not romantic. Although we were safe, we were continuously checking news for safety of evacuees. By God’s grace, everybody is safe and only property was damaged, which is kind of secondary issue. So relieved now, I got time to write about this curry recipe which I made it for our brunch. To be honest, I tried to make something different and ended up making something different. Maybe because my mind and heart were not on the same page that day, it happened. They say whatever happens, happens for good. Yeah, a different recipe I ended up with was super hit in family and I guess it will become a regular one.
- One medium size onion, thinly sliced
- Half cup of shredded dry coconut
Green Paste (2)
- 2 inches of ginger
- 3 cloves of garlic
- ½ cup of finely chopped cilantro
- 1kg of chicken (with bones preferable)
- 3 tablespoons oil
- ½ tablespoon turmeric
- 1 tablespoon red chili powder
- ½ cup finely chopped tomato
- 1 tablespoon curry masala
- 5-6 curry leaves
- Salt as per taste
- On a non-stick pan, heat one-tablespoon oil and fry thinly sliced onion till it gets brown. Add dry coconut to it and stir-fry till it gets golden brown. Let it cool and grind it to a fine paste. Keep it aside.
- Also, grind ginger, garlic and cilantro to a fine paste. Divide it in two equal parts and keep it aside.
- Now, heat one-tablespoon oil in skillet and add one part of green paste, turmeric and tomato. Sauté till tomato turns mushy. Add chicken to it and mix well. Keep a lid on it. Do not add water. Let it cook on steam.
- Once the chicken is half cooked, remove it in a separate bowl. Keep it aside.
- Now in the same skillet, heat remaining oil and add remaining green paste and onion-coconut paste. Sauté till oil starts separating. Add curry masala, red chili powder and salt. Sauté for a minute or so. Add chicken to it and mix well. Keep curry leaves on top and keep a lid on it. Cook till chicken is thoroughly cooked.
- Serve hot with rice or flatbread.