I'm finally getting down to talking about what I really love to do best. Cooking. Nothing has ever beaten the sense of satisfaction that comes from creating a meal from available ingredients for people I care about. Except perhaps making and giving food to those who have never had enough. But this blog here will focus on the positive aspect of food and all the goodness it signifies.
So without further ado, I'd like to start by sharing an easy recipe for chicken curry with rice for those nights when you're tired after work but still want to have something a little special.
I call it the quick three because it basically uses three main ingredients:
1. Brown onion paste (slice, deep fry and grind to a paste 2 medium size onions for about a kilo of chicken).
2. Tomato paste. Not the store bought variety as that is too tangy for this recipe. Bring a pot of water to the boil and immerse 3 ripe tomatoes in it for 30 seconds. Make a criss cross on the skin before that so they peel off easily. Grind to a puree and you will get a mild orange paste like this:
3. Cashew paste. Soak a handful of the nuts in a milk and once you've made the above 2 pastes, grind them and keep aside.
This entire process will take less than 10 minutes with two gas burners. And you will have this:
List of ingredients:
1. One medium size chicken dressed and curry cut.
2. Two onions for the paste (explained above)
3. Three ripe tomatoes for puree (explained above)
4. Approximately 50 gms of cashews for nut paste.
5. 1 tsp each of turmeric powder, jeera powder and chillie powder
6. Salt to taste.
7. Two tbsp of your regular oil for frying (I use half and half of Olive oil and trans fat free sunflower oil).
1. Once the pastes are ready, heat oil in a pan.
2. When hot, add the onion paste along with the dry masalas (Ing no. 5) and fry for a few seconds or till oil separates.
3. Now add the tomato puree and bring to a rolling boil.
4. Simmer and add the washed and cleaned chicken pieces with salt and cook till tender.
5. Top off with cashew paste and cook for 3 - 5 minutes till thoroughly blended.
6. Serve over basmati rice.
This took me 30 minutes after office to put together and was thoroughly enjoyed even by my son aged 4 as it wasn't too spicy. Happy cooking!