Easy Chicken Curry ( Rice cooker method )

These days I am going though a lazy phase, which is quite ok considering that I have been blogging for 6 years now. I cook simple and nutritious meals that take less time and energy. Food is more about sustenance these days and I hardly feel like cooking or eating anything fancy. That gives me more time to read books (or sustenance for the soul as I refer to my best friends) and I have a big pile that is crying out to be read.

Hence, instead of the regular chicken curries that I make, I prefer cooking this one step chicken curry that hardly needs monitoring. Read on for the recipe -

Preparation Time - 20-25 mins

Ingredients -

• 500 gm chicken pieces
• 1 large onion 
• 7-8 shallots ( or one small onion diced into 4 )
• 8-9 garlic cloves
• 1 1/2 inch long ginger
• 1 inch cinnamon
• 2 green cardamom
• 2-3 cloves
• 1 dry red chili
• 1 large tomato
• 3 green chilis (slit lengthwise)
• 2 tbsp coriander leaves
• 1/3 tsp turmeric
• 2 pinch garam masala
• 1/4 salt to taste
• 4 tsp mustard oil
• a dash of soy sauce (optional)

Preparation - Wash and clean the chicken pieces.

Grind the onion, garlic, ginger, cardamom, cinnamon, cloves and dry red chili into a paste.

Take the chicken in a bowl. Add salt, turmeric, the onion masala paste, 2 tsp mustard oil and soy sauce. Mix well. Let it marinate for 30 mins.

Cooking - Heat the remaining oil in the rice cooker pan. Add the marinated chicken and toss for 2-3 mins till the color changes. Then add the finely chopped tomato, shallots, green chilis, garam masala and some of the coriander leaves. Add 1/4 cup water. Mix and cover with the lid.

Give it a gentle stir/toss after 10 mins and cover again.

It will switch off automatically once the chicken is done. Add the remaining coriander leaves to the cooked chicken.

Serve hot.

Note - This is a semi dry curry but one can increase the quantity of water to get more gravy. However we need to switch it off manually before all the water evaporates.