My Culinary Trial Room

Tuesday, January 7, 2014

Spicy Chicken Kheema Potato Curry

A lazy Sunday morning.. hot dosas with piping hot sambar followed by a 3 hour nap and waking up to a lunch of hot rice with amma's chicken curry was my Sunday routine before marriage. Comfort food in every bite and I never asked for more. My heart has been yearning for that comfort for some time now. Sundays are meant to be whiled away while you get pampered with tasty food. But that seems just like mirage these days. The only thing that seems comforting is replicating amma's chicken curry for Sunday lunch. The huss has never been a big fan of the curry and so I make variations, like this. We had it with some white rice and chicken roast and I just traveled back in time, well atleast the eating part.

~*What U Need*~
Chicken kheema - 1/2 lb
Potato - 1, cubed
Onion - 1, large, finely chopped
Tomato - 1, medium, chopped
Ginger garlic paste - 1/2 tbsp
Oil, Salt
Chopped coriander leaves - 2 tbsp

Cinnamon - 1"
Cloves - 2
Cardamom - 2, crushed

To roast and grind:
Onion - 1/4 cup, chopped
Grated coconut - 1/4 cup
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/8 tsp
Oil - 1 tsp

How I Made it:
Heat 1 tsp oil in a pan and saute the 1/4 cup onions. Once soft add the grated coconut and fry till brown. Add the spice powders and fry for another 2-3 mins. Set aside to cool and then blend to a smooth paste. Heat 1 tbsp oil in the same pan and add cinnamon, cloves and cardamom. Once tempered add the finely chopped onions and saute till golden brown

Add ginger garlic paste and fry till the raw smell leaves. Add the chopped tomatoes and fry till mushy. Add potatoes followed by the minced meat.

Cook till the chicken sheds water and is half cooked. Add the ground masala and 1/2 cup water and cook till the meat is done and oil separates. Add chopped coriander leaves and remove from flame.