Highway Chicken Curry - Turban Tadka's recipe

Late winter, spring and early summer are perhaps the busiest in a farm. Starting seeds, preparing the field for new planting and transplanting, there is never an idle moment. While later winter and early spring are the best to work outside, summer brings with it rewards but absolutely abysmal working conditions with the heat, humidity and bug menace. Every time you cook or eat be sure to give good thoughts for farmers and all the field workers who have made that possible. And last but not the least don't forget to patronize your local farmer. Nothing compares to fresh produce.

Though this blog has been pretty idle the kitchen has not been. Have been cooking a lot of greens and fresh produce. Just have not found the time to sit and write.

Today's recipe is of an easy chicken dish. This recipe is based on Turban Tadka's Highway Chicken Curry. With a few ingredients but great taste. If you have some really juicy ripe bright red tomatoes you will be very happy with the results. Though I cooked this curry near the fag end of winter. The tomatoes were ones I had frozen last summer. Freezing tomatoes has saved me from buying the tasteless tomatoes that usually abound in the winter time in the grocery stores.

This is also a reminder to buy summer tomatoes and freeze them for winter.



Here is the recipe in pictures,

Get the onions, ginger, garlic and tomatoes ready along with the chicken.
Heat oil in the pan and add the whole spices. Add in the onions and green chilies and saute till translucent.
Once the onions are sauted add in the ginger and garlic and saute for a couple of minutes. Add in the spice powders and saute for a couple of minutes on medium heat.
Add the tomatoes and saute till the they become mushy. Add the chicken.
In medium heat cook till the chicken is cooked. Add salt and coriander leaves and cook till the desired consistency is reached.

Delicious but a very rustic and simple chicken curry is ready.

Highway Chicken Curry
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Ingredients

1. 2 lbs of chicken with bones cut into bit sized pieces
2. 3/4 cup of chopped (or sliced) red onions
3. 1 tbsp of grated fresh ginger
4. 4-5 garlic cloves chopped
5. 4 green chilies slit
6. 1 - 1 1/2 cups of finely chopped tomatoes
7. 2 tsp of turmeric powder
8. 1/2 tbsp of black pepper powder
9. 1 tbsp of red chili powder
10. 1/2 tbsp of coriander powder (I used chicken masala powder)
11. 1/4 tsp of cumin powder (if not using chicken masala powder)
12. handful of chopped fresh coriander leaves
13. Seasonings: cinnamon, cloves, bay leaf, fennel seeds and curry leaf
14. 1/2 tbsp of oil

Method

1. In a wide mouthed pan (kadai) (I prefer my Visions Dutch oven) add oil, when hot add the whole spices.
2. Add in the onions and green chilies and saute till they are translucent (about 4-5 minutes). Add the ginger and garlic and saute for 2 more minutes. Take care not to burn the ginger.
3. Add in the spice powders turmeric, black pepper, chili, coriander and cumin if using or chicken masala powder. Mix it gently.
4. Add in the chopped tomatoes and saute in low medium heat for about 5-6 minutes till the tomato is completely mushy.
5. Now add in the washed and drained chicken and saute for a couple of minutes and let it cook for 6-8 minutes till the chicken is completely cooked. Add salt, coriander leaves and cook till the desired consistency is reached another 3-4 minutes or so.

Serve with rice or any Indian flat bread.

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