Wednesday, June 23, 2010
Chicken curry - oriya preparation
Cooking time required: 1 hour (approx)Cost of preparation: Approx. 200-250 rupees
Ingredients: Chicken pieces(600 gm), Potato (1 large), Onion( 1 large), tomato( 1 medium), ginger garlic paste (1 tbs), cumin seeds (1/2 tsp), sunflower/rice bran oil ( 4 tps), mustard oil(1tsp), coriander powder( 1tsp), chilli powder (1/2 tsp), cumin powder (1/2 tsp)turmeric (1 tsp ), green chilli (2 nos), garam masala( 1 stick cinnamon, 2 pods small cardamon), sugar(1/2 tsp), salt ( to taste ).
Pre-cooking: Marinate chicken pieces with turmeric, salt and mustard oil. Set aside for 1 hour. Grate half the onion and cut the rest into small pieces. Puree/dice the tomato . Cut the potato into 4 pieces along its length, deep fry and keep aside.
Cooking: Heat oil in a deep vessel. When smoking add 1/2 tsp sugar and a pinch of turmeric( for adding color). Add the cumin seeds. When the seeds start spluttering, add chilli and onion(grated & pieces). Cook for about 3 mins. Add the ginger garlic paste and salt. Fry the paste for about 3-4 mins. Then add tomato, coriander powder, chilli powder, cumin powder. Cook fo about 2 mins. Add the marinated chicken pieces and cook for 4-5 mins. Put the contents in a pressure cooker, add potato pieces, 1-2 cups hot/warm water and allow for 1-2 whistles.
Take off the fire and allow steam to settle down. Open lid , add garam masala and mix thoughly.Close lid and keep aside for 2-3 mins.
Serve with par-boiled rice and papad.