Easy Chicken Curry

 

Easy Chicken Curry

“This chicken curry is my own recipe and a tasty dish with just a few ingredients”.

Ingredients

900 grams fresh chicken cut into pieces

1 large white or red onion sliced

1 cup tomato paste or puree

1 can coconut milk (400 ml)

2 tablespoon grated ginger-garlic

1 green chili chopped (optional)

1 teaspoon turmeric powder

2 tablespoons mild curry powder

1 teaspoon Kashmir Chili powder or Paprika if you don’t like it spicy

2 tablespoon cooking oil

Salt to taste

A handful of chopped coriander/cilantro for garnishing

Directions

In a heated pan or casserole dish add cooking oil. Add the sliced onions and sauté till translucent. Add grated ginger-garlic and sauté. Add the chicken and salt to taste and mix. Add half cup of water, cover the dish and cook on low heat. Check after a few minutes, stir and cover again. Cook until chicken is half done. Add the powdered spices and stir for a few minutes. Add the tomato paste and mix well some water. At this stage you will see the oil separating in the dish. Add green chilies and some water. Cover and simmer on low heat for 10 minutes. Add coconut milk and cook for 2-4 minutes more till the gravy is of a thick consistency. Turn off the heat and garnish with freshly chopped coriander or cilantro. Serve with white rice or bread. 

Sabudana Vadas (Tapioca Pearls/Sago Patties)

 

Sabudana Vadas 

“Sabudana Vada is a popular crisp fried Indian snack made with tapioca pearls (sago), roasted peanuts, boiled potatoes and herbs”.

Ingredients

1 cup Sabudana (Tapioca pearls/sago)

2 medium sized potatoes

¼ cup roasted peanuts

1 green chopped finely

2 tablespoon coriander/cilantro leaves chopped

2 teaspoon lime juice

1 tablespoon rice flour (this makes it crispy)

Salt to taste

Oil - for deep frying

 Directions

There are two varieties of sabudana/tapioca pearls/sago. I have used the black pepper sized ones. Wash tapioca pearls/sago for 2-3 times in water gently. Soak sago for 4 hours or overnight. I prefer to keep them overnight as they double in size. Next day, drain the tapioca pearls through a sieve and keep aside. Cook potatoes in slightly salted water until just right without over cooking. When the potatoes are cool, peel and mash them gently in a bowl.

Crush the roasted peanuts coarsely and keep aside. Add the well-drained tapioca pearls to the potatoes and mix gently. Add all the other ingredients peanuts, green chillies, coriander leaves, lime juice, rice flour and salt to taste. Check seasoning. Bring the dough together and make equal sized balls and flatten them into patties. Arrange them on a platter, ready to fry.

Heat enough oil in a deep sauté pan. To check if the oil is ready to fry the patties, insert the tip of a wooden skewer in the heated oil, once bubbles start to form around the skewer, the oil is ready. Slide the patties gently and deep fry on medium heat on both sides till golden brown. Drain in paper towel. Serve with sweetened yogurt.

Notes: Soak the tapioca pearls just right, not too long. If you press the soaked sago in between two fingers, the center should be soft.

Overcooking will make the potatoes retain water and make the patties will be sticky and soggy.

Make sure the oil is hot when you drop the patties and later cook in medium flame to ensure even cooking.

Quantity of tapioca pearls/sago should be more and the potatoes is just to bind it together.