Its been a long time since I made chicken curry. Far longer than the long break from this blog (see here for the reason). So long that I had to ask Sheba for a step by step set of instructions.
Here is the recipe for Sheba's lovely coconut chicken curry:
1. Take 2 big onions and slice them fine
2. Cube 4 tomatoes
3. Heat up the oil in the fry pan. Add the onions while hot and fry.
4. When the onions are brown, add the tomatoes and the following:
a. 1 tablespoon ginger garlic paste
b. 1 tsp haldi (tumeric)
c. 2 tsp garam masala or chicken masala
d. 1 tsp 'Amma's special masala'
5. Allow the spices and onions and tomatoes to cook on high flame till the oil separates
6. Add 1 kg chicken and 1 cup of water (I added a watery dahi tonight)
7. Let simmer on low heat until the chicken is cooked (about 1/2 an hour to 40 mins)
8. Add salt to taste and 1/2 a grated coconut
9. Serve with rice or hot chappatis (which is what we are eating tonight).
As I type the lovely smell of the curry wafts through the house. Sheba and the kids have come back from the birthday party (we are hosting Oliver and Jaya's daughter Stuthi for the duration of the VBS).
I am just about to add the salt and coconut. Soon after that we should be sitting down at the table to eat. One hungry man and four birthday-party-snacks-full-returned-others. But I have a feeling that the chicken curry won't last long.