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 -
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.
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.
