COUNTRY SIDE CHICKEN CURRY
The Country chicken/Village style cooked in homemade masalas simply enhances the curry. This dish is cooked in most villages of MAHARASHTRA is often cherished with Rice Bhakri(RICE PANCAKE) or Rice along with onion salad. This is popularly know as GAVRAN CHICKEN CURRY THALI.
WHY COUNTRY CHICKEN?
Country chickens are all native domesticated fowl that are bred by local farmers on a small-scale basis in natural environments. Most of them spend a majority of their time in the great outdoors. Their meat has a deep, complex and tender flavour, and they have lower fat content and a high muscle mass. Many love the flavour of country chicken.
ALTERNATIVE TO COUNTRY CHICKEN?
SKINLESS WHOLE CHICKEN is a good alternative to the country chicken.
The bones from whole chicken brings broth kind flavours to the curry.
CHICKEN CUTS:
Cut the whole chicken into good size curry cuts, remember to remove the skin off. Clean the chicken, Wash and rinse it before marination.
GAVRAN CHICKEN CURRY
SERVES: 4
COURSE : MAIN
TOTAL TIME: 60 mins
INGREDIENTS:
FOR MARINATING CHICKEN
1 KILOGRAM CHICKEN(DE-SKINED WHOLE CHICKEN CUT INTO PIECES)
1 TSP TURMERIC POWDER
SALT TO TASTE
HANDFULL CHOPPED CORIANDER LEAVES
FOR CURRY
1/2 cup Oil
1 TBLSPN CUMMIN SEEDS
1-2 BAY LEAVES
1 LARGE WHITE CHOPPED ONION
2 LARGE CHOPPED TOMATOES
1 TSP TURMERIC POWDER
1 TBLSPN LIGHT RED CHILLIE POWDER
1 TBLSPN CORIANDER SEEDS POWDER
1 TBLSPN CUMMIN SEEDS POWDER
1 TBLSPN HOMEMADE GARAM MASALA POWDER(RECIPE BELOW)
HOT WATER
1 TBLSPN GINGER-GARLIC,GREENCHILLIE PASTE.
SALT TO TASTE
FOR SPICE PASTE( BLACK MASALA PASTE)
1 CUP SCRAPED COCONUT
1 WHOLE SLICED ONION
HANDFULL CORIANDER LEAVES
5-6 GARLIC CLOVES
1/2 inch GINGER
2-3 GREENCHILLIES
WATER TO GRIND THE PASTE
HOW TO MAKE HOMEMADE GARAM MASALA:
DRY ROAST FOLLOWING INGREDIENTS AND GRIND THEM AFTER ITS COOLS
STORE IT IN AIRTIGHT CONTAINER
1 TBLSPN CORIANDER SEEDS
1 TBLSPN CUMMIN SEEDS
1 TBLSPN CARDAMOM
1INCH CINNAMON STICK
1-2 BAY LEAVES
1-2 BIG BLACK CARDAMOM
1 TBLSPN FENNEL SEEDS
1 TBLSPN BLACK PEPPER CORNS
1 TBLSPN CLOVES
1-2 STAR ANISE
1 WHOLE MACE
1 TSP GRATED NUTMEG
1 TSP CARAWAY SEEDS
1 TBLSPN STONE FLOWER
5-8 (DESEEDED) RED CHILLIES
1 TSP TURMERIC POWDER
1/2 TSP ASAFOETIDA
Dry roast all the ingredients for about 2-3 minutes on low -medium heat. Remove it on a plate to cool and grind them to a fine powder.
DIRECTION:
Marinate the cleaned chicken pieces with salt and turmeric, cover and keep aside for atleast 15 minutes.
Heat a kadai or a deep cast iron Pan on medium high heat. Once the kadai gets heated lower the flame. Add scraped coconut to the Pan and dry roast it on low medium heat till the color changes,add sliced onion and roast it further till everything is dark brown. Do not burn this. Remove this to a plate and let it cool. Add it to a grindar to make it a paste along with handfull coriander, Ginger- garlic, chilies and water to make it into black masala paste.
In the same kadai/ Pan, heat it to medium heat and add Oil, Cummin seeds, bay leaves, chopped onion and saute it for a minute it turns little translucent, add the mariated chicken pieces.
Saute the chicken pieces for 2-3 minutes on medium heat, add turmeric, redchillie powder, coriander and cummin powder, homemade garam masala, continue sauteing for 3-4 minutes on medium heat.
Add chopped tomatoes and prepared black masala and further saute it till the masala is well coated and mixed with the chicken pieces. Add hot water for consistency and cover with the lid to further cook it for 15 minutes on low medium heat.
Once the oil begins to appear on the surface add Ginger-garlic greenchillie paste and salt to taste. Mix it well and cover it with the lid to give it a perfect boil(10-15MINS).
The curry is perfectly done when the oil floats on top of the surface. Garnish with chopped corainder leaves and serve hot along with Rice or Rice pancake(BHAKRI).
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