In Spring, the Golden State turns green. Well, the weather is as changeable as the seas, literally! Just yesterday we were rejoicing in warm sun and today it’s rainy. Even in spring, we want to feel cosy on a rainy, somewhat chilly day. And what better than turning to fresh, spicy recipes to warm up your day and appetite. Nothing quite compares to the comforting abilities of piping hot dinner. And yes – you can still enjoy it with a glass of rosé. It’s spring, after all.
Subtle and succulent chunks of chicken simmering leisurely in a fiesty gravy which sends off an inviting aroma that cannout be ignored by any. The spark of Indian spices, deep flavors and perfumed aromatics – there’s a lot to look forward to. A chicken curry dinner is a ultimate crowd pleaser. So, lets get started –
Chicken Masala Curry
- 1 pound Boneless Skinless Chicken Breasts, cut into bite-sized pieces
- 2 Large Onions, finely chopped
- 1 Large Tomato, finely chopped
- 4 Tbsp Spice Blend (Use store bought Chicken Curry spice or recipe below)
- 3-4 Tbsp Oil, for cooking
- 1-2 cups Water
- Cilantro, for garnishing
SPICE MIX INGREDIENTS:
- 1 Tsp Chilli Powder
- 1 Tbsp Coriander Seeds
- 6-8 Cloves
- 1-2 Cinnamon Sticks
- 1 Tbsp Ginger-Garlic paste
- 1 Tsp Poppy Seeds
- 1 Tsp Sesame Seeds
- Salt, to taste
STEP 1: Coarsely grind all spice mix ingredients togther to make a thick paste. (You can store this spice blend in refirgerator to use again)
STEP 2: Heat oil in a large cooking pot over medium-high heat. Add chopped onion and saute for few minutes until it’s fragnant and softened. Cook, stirring occassionally, until they turn golden-brown, approximately 10-15 minutes.
STEP 3: Add chopped tomato to the pan and stir. Allow to cook for 2-3 minutes till oil separates out.
STEP 4: Lower the heat to low-medium. Add the spice mix to the pan. Mix it well with the onion-tomato mixture. Let it cook for couple of minutes, till it’s aromatic and flavor intensifies. Ensure to keep stirring occassionally. (HINT: you know it’s ready when the oil starts to separate out)
STEP 5: Add chicken pieces to the pan and mix it well with the curry mixture. Saute for 2-3 minutes or until chicken turns pale. Cover and let it cook on low heat for 5-6 minutes for chicken to let out moisture. While it’s cooking, microwave 1 cup of water for 1 minute.
STEP 6: Pour water to the pan and mix well (Make sure you have just enough water to partially cover the chicken) Cover and simmer for 15-20 minutes or until the meat is soft and tender.
STEP 7: Sprinkle coriander and serve with rice.
- 1 cup Rice, washed and soaked
- 1 stick Cinnamon
- 1 Tbsp Cumin Seeds
- 1 Tsp Oil
- 2 cups Water
- 2 Tbsp Onion, finely chopped (optional)
- Salt, to taste
STEP 1: Heat oil in pan over medium heat. Add cinnamon stick and cumin seeds. Saute till the seeds splutter. Add chopped onions and cook until fragnant and brown.
STEP 2: Add salt and water to pan, and bring it to boil. To the boiling water, add rice and mix cautiously (We don’t want to break the rice)
STEP 3: When it starts boiling, lower the heat and cover the pot. Let it simmer for about 5-7 minutes or until rice is completely cooked (as per instructions on type of rice).
NOTE: You can make variations to rice by adding peas, finely chopped dill or mint/coriander leaves. It’s your take!
Enjoy it with your warm Chicken Curry! Seriously – so good!