Back in the seventies you picked your own chicken from the back of old asian shops. They would slaughter it, pop it in a bag and off you came home. I used to watch my dad/brothers pluck the chicken feathers, singe the skin and it would cooked. There is no better taste than cooking a chicken with its skin on and one that was singed. To try and capture the flavour, I have held the pieces of chicken skin over my gas cooker! I would hands down always opt for my curry with skin. Try this recipe, it’s a bit of my childhood in a dish.
1 whole medium chicken cut on the bone and skin on.
3 to 4 tablespoons oil.
3 tsp salt.
2 bay leaves.
3 cardamoms split.
2 cinnamon sticks.
3 large onions chopped small.
Fresh chillies per taste.
3 tbsp dried methi.
2 fresh tomatoes chopped.
1 whole garlic bulb.
1 inch square ginger.
3 tbsp tomato puree.
1 tbsp turmeric.
2 tbsp chilli powder.
1 tbsp cumin.
2 tbsp coriander.
1 tbsp curry powder.
Add split cardamons, bay leaves, cinnamon stick and few cloves to heated hot oil.
Once oil fragrant add onions, salt and fry for about 5 mins.
Add the minced garlic and ginger, fresh tomatoes, chillies and dried methi.
Cook for another 5 mins.
Add tomato puree, half cup water, cover and cook till everything softened and water almost gone.
Uncover and cook a little till dry-ish.
Now add quarter cup of water. Bring to simmer add all the powdered spices. Stir well and cook this till the oil starts to split to top. Keep adding splashes of water to prevent sticking and the oil really starts splitting.
Add chicken, leave uncovered and cook stirring frequently until you see some water come out. You keep cooking this on medium for a good 10 mins.
From this point you will not add any more water but cook the chicken in the juices that are released. You want a thick sauce, so cook off liquid.
Taste and adjust salt/heat to your palate. Add coriander stalks and cover and simmer on low till chicken is cooked.
Stir in another handful fresh coriander, stir in and serve.
© Copyright, 23.1.2021 Papli Rani Dey