I have been very lazy and haven’t gone near the kitchen for almost
a week. My excuse it’s too hot. Believe me its 37 degrees outside. And thank
you very much I can do without going near all the heat and sweat. I am happily
eating whatever my cook will make for us, even if it looks not very appetizing at
times. I have this thing, the food
should look good, it’s very rightly said you eat first with your eyes. I
definitely do first eat with my eyes. Now I cannot instruct her too much
because my cook knows only Marathi and I with much difficulty speak Hindi with a
lot of words in Bengali in it. So major communication gap. I have to literally dance
a little every time I try and explain her how I want her to cook something.
Since my cook decided to take a little break herself, I had
no option but to break the “do not enter the kitchen” mode. The easiest option
was to make a chicken curry and rice. Fast, easy, nothing much to be done and I
had chicken somewhere in the freezer which meant no going out in the sun. This
curry is something that you can cook with the basic things that we have in our
kitchens and takes 20 odd minutes to cook. The faster the better.
dhone murgi
INGREDIENTS
1 Kg Chicken
250 gram Curd
2 Red Onions roughly chopped
2 tablespoon Ginger Garlic paste
3 tablespoon Coriander powder
4-5 green chillies
5-6 Baby potatoes (I used baby potatoes because I bought
some to make Aloo Dum but my laziness
got the better of me. Normal potatoes cut
into half will do just fine.)
2 Dry Chillies
1 Tomato chopped
A pinch of Turmeric
Salt and Sugar to taste
Mustard oil
A handful of chopped Coriander
METHOD
Wash and keep aside the chicken.
Marinade the chicken and potatoes with half the coriander powder,
curd, salt and keep aside for 30 minutes to an hour.
Heat the mustard oil in a pan add the Dry chilies, once it
starts to change colour add the onions and fry till light brown.
Add the ginger garlic paste and fry together till the raw
smell is no longer there.
Add the remaining coriander powder, turmeric, green chilies, sugar
and fry in low flame for about 3-4 minutes till the spices start releasing oil.
Add the marinated chicken and potatoes and mix everything
well,
Cook without cover for 5-6 minutes mixing everything well
and frying the chicken. At this point add the tomatoes making sure that the
chicken is coated in all the spices.
Once the curd starts releasing water, put a lid on and cook
till chicken and potatoes are cooked.
You may need to add a little water.
Do a taste check and garnish with fresh chopped coriander.
