As I’ve mentioned earlier, we are basically a fishy family, fish being consumed at least four (sometimes 5 or 6) times a week. Chicken is the only meat which we consume often. But that too, sparingly.
My eldest loves to have chicken curries with roti. I made the folowing recipe for our lunch today. It does not take much time and the result had every one licking their fingers.
For the marinade-
800 gms of chicken ( I selected a mix of drumsticks and breasts), skinned and wahed
300 gms yogurt
100 gms dessicated coconut(dried)
2 tblsp ginger-garlic paste
2 tsp cumin powder
1 tsp turmeric powder
1 tsp chilli powder
a few strands of saffron
1 tbls oil
For the tempering-
1 tblsp oil
1 tsp cumin seeds
1 bay leaf
1 whole red chilli
Marinate the chicken with the ingredients listed above for a couple of hours.
Heat oil in a pan. Add the cumin seeds,whole red chilli and bay leaf. When they splutter, add the marinated chicken along with all the juices. Add salt to taste.
Cover the pan and cook over low heat till the chicken pieces are done. The chicken cooks quite quickly in its own juices and there is no need to add any water.
Once the chicken pieces are cooked, increase the heat and simmer till the gravy begins to thicken.
Add 1 tsp garam masala powder, stir for a minute and remove from heat.
Serve hot with plain rice or rotis. Enjoy!!