Spring Break slipped out of hands, even before I started to make good use of it. Other than Blogging, I did not achieve much. However, I am enjoying my Blog a lot. I love to read the wonderful comments from fellow-bloggers, explore new Blogs and learn new things each day and it has been a rewarding experience.
Today, I made a different and awesome Chicken Curry I never made before. It has been adapted from Vahrehvah.com . This lip-smacking curry involves fire-roasting two ingredients, the whole chicken (with skin on) and the dry coconut. This imparts a smokey flavor to the curry and the gravy is a rich culmination of a number of flavors,while no ingredient overpowers the other.
Chicken- 1 whole ( with skin on)
turmeric powder-1 tsp
red pepper powder-1 tsp
ginger-garlic paste-1 tbs
poppy seeds-1 tbs(dry roasted)
cumin seeds-1 tsp
whole spices-4 each(clove, cinnamon, cardamom)
fresh cilantro leaves -to garnish
Directions: Wash and pat dry the chicken and rub 1/2 tsp of turmeric powder over the skin. Carefully roast the chicken over an open fire until you see specks on the skin. Cut into pieces of desired sized pieces and set aside. Roast the dry coconut over the flame until it gets roasted evenly and does get some charred spots. Cut it into small pieces and grind it along with the poppy seeds until it becomes a smooth paste. Heat oil in a pan and pop in the whole spices and fry until they turn slightly dark. Put in the onions and saute them until they turn golden brown. Add the ginger-garlic paste, chopped green peppers, curry leaves, cumin seeds, and stir. Put the ground coconut paste and fry until the mixture gets fried and seperates from oil. At this point, add the chicken pieces along with salt, pepper powder, and add water and cook on high heat for 6-8 minutes. Stir gently and reduce heat to a medium and cook until oil floats on top. Turn off the stove, transfer to a serving bowl, garnish with cilantro leaves and serve hot. Enjoy!