Saturday, March 1, 2014

Mamma Special Chicken curry

1 1/2 KG s chicken, cut into pieces
1 pound potatoes, peeled and cut into pieces( Baby potatoes)

1 cup water

1/3 cup tamarind juice

2 tablespoons distilled white vinegar

1/4 cup cooking oil

1 tablespoon mustard seeds


Spice Paste:

20-30 dried chilies, deseeded and soaked in water for 20-30 minutes

12 shallots, coarsely chopped

7 cloves garlic, coarsely chopped

3tablespoon minced ginger

1 teaspoon peeled lime skin/ Lime leafs(Optional Adds Extraflavour)

1 tablespoon chopped cilantro

1/4 teaspoon turmeric powder

1/4 cup cooking oil

1-2 tablespoons water

Garnish( Optional)

1  tablespoon  minced Cilantro / Coriander leafs

1 tablespoon minced Mint leafs/

Method of Preparation

In a blender, transfer all the ingredients for the spice paste and puree until smooth. Set aside.

In  a heavy pot, heat up the oil. When the oil is hot, add the mustard seeds and cook until you can slightly hear the popping sound from the mustard seeds.

Add the spice paste into the oil and fry until aromatic, about 10-15 minutes. Then add the chicken and coat with the spice paste. Let it cook for about 8-10 minutes and then add in the potatoes. Stir to combine.

Pour in the water; the water should barely cover the meat and potatoes. Add the salt and sugar to taste. Stir well and bring it to a boil. Turn the heat to simmer, cover with a lid and stew for about 20-30 minutes until the potatoes are soft.

Adjust the seasoning with salt. Add the tamarind juice and white vinegar. Stir to mix. Dish out to a bowl and garnish with the cilantro. Serve with warm rice.

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