Mom would make this curry quite frequently as I grew up. It is quick and easy and tastes wonderful. A comparison would be a slightly spicy chicken noodle soup without the noodles and with potatoes and onions.
This curry is cooked in a pressure cooker. I have tried it on a wok and it does not come out as good. It has potatoes and carrots in it and is very simple and minimalist in composition.
Ingredients:
- 1 Lb chicken. I prefer split breast pieces with bone. I tear off the skin and dont use it in my cooking at all.
- 1 Potato: medium size, cubed
- Half onion, chopped
- Three carrots, cubed.
- Chopped green chillies from the indian store. The ones in Publix are not as spicy but a good option for people wanting the flavour but not the spice.
- Curry leaves
- Chopped Cilantro
- Miscelaneous Spices, namely turmeric powder, garam masala, chilli powder (optional)
- Salt
Heat the pressure cooker. Add vegetable oil to it. You may use olive oil but I don’t get the authentic taste with it. Once the oil is hot, add a pinch (1/8th tablespoon) of mustard seeds. Only when they start crackling, add 1/8th tablespoon cumin seeds, a few cloves of garlic if any, chopped (or whole) green chillis and curry leaves.
As soon as the aroma rises, add the onions and stir occasionally. It is important to not let the spices burn before adding the onions. Curry loses all taste if the spices burn. I usually put a lid on it to speed up the cooking process and stir every 5 minutes. I sometimes like to get the onions seared on one side.
Once the onions are golden brown and caramelized, add 1/8th tablespoon of turmeric powder (no more, you don’t want the curry to taste like turmeric), 1/4th tablespoon of garam masala powder. You may add more garam masala powder if you want it to taste stronger. Stir it in the masalas with the onions and wait 30 seconds for the flavors to blend in.
Then add the cubed carrots, potatoes and chicken. Throw in some peas if you like. Stir it around for 30 seconds. Add salt to taste. Remember, less is more. You can always add more later but cant remove if salt is added in excess. Add some water. The chicken will give out water as it cooks (stock), so don’t add too much. Also, too much water will dilute the taste of the masalas. I typically add half a cup. I can always add more.
Put the pressure cooker lid on and let it cook. My pressure cooker does not continuously let off steam. It creates a pressure inside and then lets it all out in one blow. After the first let-out (approximately 10 mins of cooking with the lid on), I switch the burner off and let the steam inside cook the food. It saves electricity. Once the steam has completely escaped, I gently remove the lid.
Taste the curry and add salt if necessary. The chicken should be fully cooked and perfectly tender.
Serve over hot rice. Squeeze some lemon juice on it and garnish with cilantro leaves and raw onion rings.
Enjoy.
could I use a slow cooker instead? or do this in a pit on the stove (I don’t have a pressure cooker yet).
pot on the stove…
Slow cooler wont work as you need to saute the onions. I guess you can go up to adding the meat and vegetables, then transfer to the slow cooker.
I’d rather use a pot on the stove. Make sure you have a lid that fits well. Simmer on low heat for a while till cooked.
Dont forget to let me know how it turns out.
awesome. I am going to try it this week I think. Just need to get cumin seeds, mustard seeds, and curry leaves. I see a trip to Baymeadows in my future.
let me know when you want to visit Baymeadows. If it is after 4:30 pm on a week day, I can join you and walk you through the spice aisle.