Chicken curry in a jiffy

I like cooking. I mean it is an opportunity to create something for this blog which has become more than a hobby now. Every day is an opportunity to exercise this creativity. But on weekdays this enthusiasm goes out the door and cooking is a task to be accomplished along with several others.

Tired at the end of the day with a day's work behind and the easy chair beckoning the work day at home has just started. It is not a 100m dash but a hurdles run. Between ferrying the kids to their activities, cleaning the kitchen, cooking has to be nudged into a time slot and finished.

It is on days like those that the premade masalas from the last post - Dry Masala Powder(Kuzhambu thool) and Wet Masala - Store and Use comes in handy. They work very well with potatoes, beans - kidney, navy, chickpeas (white and black), chicken and eggplants. For a quick stir fry just use the dry powder.

The day I made this I had plenty of time so made the chicken curry in a dutch oven. Otherwise toss everything into a pressure cooker and curry is done in less than 10-15 minutes.

Quick and easy chicken curry
Ingredients
1. 1 1/2 lbs of chicken (I used thighs and drumstick) cut into bite sized or slightly larger pieces washed with turmeric
2. 1 Potato peeled and diced into 1 inch pieces (optional)
3. 1 onion chopped fine
4. 2 garlic cloves chopped (optional)
5. 1 juicy tomato chopped fine
6. seasonings - curry leaves, 1 tsp fennel seeds and 2 bay leaves
7. 1/2 tbsp red chili powder or 8 green chilies (optional)
8. 3 tsp turmeric powder
9. 2 -3 tbsp of Wet Masala
10. 1 tbsp of Dry Masala Powder(Kuzhambu thool)
11. Salt to taste
12. 2 tsp of oil

Method
1. In a dutch oven or pressure cooker heat the oil. Swirl the oil around so the whole pan is coated.
2. When the oil is hot add in the seasonings and when they sizzle add in the onions and garlic and saute till the onions are translucent. If adding green chilies add them as well.
3. Add in the chicken pieces and let them saute till the outer edges are sealed and the meat is starting to turn white (5-8 minutes). Mid way drop in the potatoes if using.
4. Add all dry masala powder, chili powder if using and turmeric powder and give a good mix.
4. Add the tomatoes and salt and let them cook till the tomatoes are soft.
5. Add the wet masala and 1 cup of water, cover the lid and simmer for 8-10 minutes more. Check for salt and heat.

Serve with any bread or rice.