Tender Slow-cooked Chicken Curry

We always tend to rain praises over the tender, melt-in-the-mouth delectable chicken dishes that we so relish in restaurants. Slow cooking is the secret! It’s the perfect way to cook chicken that’s packed with flavor, is far from chewy and just melts in your mouth.
The chicken I bought this time was adequately adiposed 🙂 .This only helped add oodles of flavor to gravy. The spices, coriander, juices from the melting fat… all create an amazing ecosystem for the chicken to cook.
Slow cooked chickenPreparation time: 20 minutes
Cooking time: 1.15 hrs
Serves: 3

Ingredients:
Chicken – half kg, cut into medium chunks
4 tbsp Vegetable oil
3 medium-sized onions, finely chopped
1 green / red chili, finely chopped
2 big tomatoes, charred and pureed (charring gives that added flavor). You can also use tinned tomatoes
1 big bunch of coriander, finely chopped along with stems
2 tbsp garlic paste
3 tsps kashmiri chili powder
1 tsp garam masala powder (add more if you like it hot)
2 tsps coriander powder
1 tsp cumin powder
1 tsp cinnamon powder
1 tbsp finely crushed black pepper
2 tsp lemon juice
2 cups water
Salt to taste

Method:
1. Preheat the oven to 200 deg.
2. Rub the chicken with pepper powder and lemon juice and leave it aside to marinate.
3. Heat oil in a heavy bottom, oven-friendly pan.
4. Add chopped onions, chili, garlic paste and fry. Sprinkle a pinch of salt to soften.
5. Add chopped coriander and fry till the onions are translucent and the mixture is gravy-ish and aromatic.
6. Add all the spice powders and fry for a minute, till the spices start releasing their aromas.
7. Add the pureed tomatoes and simmer.
8. Lastly add the marinated chicken, salt and water and cook on slow flame for 2-3 minutes.
9. Cover the pan with aluminium foil and leave it in the oven for 55 minutes.
10. Squeeze a bit of lime, garnish with coriander and serve hot with fragrant basmati rice or butter laden parathas.

The aroma that wafts when you lift the foil…aah!!! it’s worth a million bucks!

P.S.: Don’t chuck the coriander stems. Cook them. They are stocked with flavors and the results are magical.
Same with the fat. The juices from the fat add flavor to the gravy and keep chicken moist and tender.

NonVeg

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Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.

Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂

I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.

Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.

After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!

Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…

I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at natasha@bitesandplaces.com.

Celebrate Life!!!
Natasha Gracious

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