Meeta says, “My way of preparing this chicken curry is the way I got it from my dad. You heard me – my dad! Ever since my dad retired he has become a hobby cook. He watched my mum cook for several years and now has sort of taken over in the kitchen. What I love about my dad is that the recipes he cooks are “no fuss no nonsense” type of dishes. For example my mother will make the effort of going through the process of peeling, pitting and squeezing the tomatoes for this curry. My dad on the other hand believes this to be nonsense and simply chops up the tomatoes into pieces, juice, peel, pit and all. Personally I find no difference to the taste.
So, I hope you now join me and let’s cook up a super tasting chicken curry.”
1 free-range chicken, cut into 8 pieces. You can also simply use 8 chicken drumsticks or drumsticks/thighs.
4-6 medium sized tomatoes – coarsely chopped. You can, if you like, peel, pit and squeeze the juice out of these and then chop. Or take my dad’s “no fuss no nonsense” method.
1 medium onion – finely chopped
4 tbsp vegetable oil
3 cm piece ginger – finely chopped
2 garlic cloves – finely chopped
1-2 green chillies – finely chopped. The fiery hotness depends on your taste.
1 tsp coriander powder
1 tsp cumin powder
¼ tsp turmeric powder
salt and freshly ground black pepper
2 tbsp yogurt
a small bunch of coriander leaves – chopped
In a large pan heat the oil and fry the onions on a low to medium heat for 10 minutes. Stirring occasionally, gently brown the onions making sure they do not burn. Add the ginger, garlic and chili to the pan and continue frying for another minute or so. Add the cumin, coriander and turmeric powders to the mixture and fry for another 2 minutes, stirring continuously so that the spices do not stick to the pan. Add salt and pepper.
Pour water and add the tomatoes. Turn up the heat and bring to a boil. Then lower the heat and simmer for 10 minutes. Place the chicken pieces into the pan and coat with the sauce. Covered, allow the chicken to cook for 30-40 minutes over a low heat.
Now stir in the yogurt. Make sure the liquid does not boil after you have added the yogurt to it, as it will get clumpy. Add half of the limejuice. Taste and if you like add some more.
Sprinkle chopped coriander leaves and serve with basmati rice or a pulao.
A slightly different way to prepare a chicken curry but this holds all the expected tastes of spices, chillies, tomatoes and chicken. The chicken is tender and succulent and has time to soak all of the big taste from the spices.
Michael’s wine recommendation – CLICK HERE
Meeta – that’s my name given to me by my dad! I was born back in the summer of 1972, one beautiful day in Bombay, India. I studied Hotel Management, specializing in Marketing and Guest Relations. I trained in one of the finest luxury hotels of this world in Doha, Qatar. That is when a tiny spark for food was ignited in my soul. I now have settled down in Germany, with my two men, Tom my husband and Soeren, my adorable son.
Hotels are not a part of my life in Germany. After graduating I came to Germany and worked in an advertising firm, an architecture and design firm and a couple of software firms. Don’t ask how that came about – it just happened!
Now I am in Weimar and for the first time in my life I feel grounded at having found a great place to lay my hat. But my traveling feet continue to itch! Let’s see where life takes me.
I love photography, always have, but it was with the start of this blog that I discovered the world of Foodography. Since then the passion for photography I developed has taken a complete new angle and opened so many exciting doors. I try to capture shots that speak a thousand words, that makes one feel as if they were a part of the scene and experience the photo with their senses.
Click here for Meeta’s website.