Thick Chicken Gravy - for Curry Mela

The month of August has been so special in my life. More over this year with all the saga of 888 of the Olympic games, the whole world is waiting for the arrival of this month. Wow that was a splendid and spectacular opening ceremony put forth by China in Beijing 2008. Not to mention this year and this month is special to me and my hubby, as we are celebrating our 10 years of wedding on Aug 12th.

Though not as glorious as the Beijing Olympic games, but my husband wants a decent celebration, which I'm postponing as ever. Nevertheless promised to cook him Biriyani for dinner and some chicken curry to go with chapathi, roti or dosa.

After a tired day of work, where is the patience to click the food before eating it. Some how I had these chicken curry pictures in my drafts.

So decided to post this for the Curry Mela food event hosted by Srivalli from Cooking for all Seasons

Ingredients:

Chicken - 2 lb
Onions - 2 Big
Green Chillies - 3 to 4
Ginger garlic paste - 3 Tbsp
Tomato Paste - 1 Cup

Garam Masala Powder - 1 tsp
Red Chilly Powder - 1 tsp
Coriander and Cumin powder - 1 tsp each - Optional
oil - 1 tbsp
Salt -to taste
Coriander leaves - a few finely chopped

Procedure:

Heat oil in a pot, add Green chillies and then onions and fry till onions are translucent.
Add the ginger garlic crushed or paste and saute for a minute taking care that it doesn't stick to the edges of the vessel.
Add the tomato paste and keep mixing for a minute or two till the raw smell of tomatoes is gone.
Add all the the powders except the garam masala powder and fry for a minute
Add the meat pieces and salt and mix well to give a nice coat of the masala for each piece.
Cover and cook for 3-5 min.
There will be some water coming out of the chicken.
According to that add more water depending upon the amount of gravy desired.
Cover and cook on simmer till the meat is fully cooked( say 15- 20min), mixing regularly so that the curry doesn't stick the edges of the pot.
Add the garam masala powder when the chicken is almost
cooked add the coriander leaves and leave for a minute.
Remove from heat and serve hot with Dosa or Chapathi.

As the Olympics fever continues with late night TVs to watch Micheal Phelps swimming to win those Golds on NBC and to cheer up Canada on CBC and to rejoice with the Indians for Anubhav's Victory in Beijing 2008 on NDTV, I'm sure our tummies may ask for a second serve.

Nihari curry

For those of you who have been sending emails about this post, here is the much awaited "Nihari curry". Sorry for the delay girls, this was due from long time. Any way better late than never. So instead of writing a story...lets go straight into the making of it.

Ingredients:
Meat:
Beef/Lamb- 2 lb

Whole Spices
a few of each Cinnamon, Cardamom, Cloves, Fennel seeds, Bay leaf, Star Anise etc...

Spice powders:
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Nihari Curry Powder - 2 - 3 tbsp (depending on mild or hot)

Others:
oil - 1 tbsp
Onions - 2 Big
Green chillies - 4 slit
Ginger garlic paste( or Chopped finely) - 1 tbsp
Tomato Paste - 1/4 cup or 2 large Tomatoes finely chopped
All purpose or rice flour - 2 tsp.
Water - 3 cups
Salt -to taste

Garnish:
Fresh Coriander leaves - a few finely chopped
Fresh Ginger cut into thin strips - 10
Fresh Lime wedges



Procedure:
Heat oil in a pot, fry the whole spices till color changes.
Add onions, green chillies and fry till onions are translucent.
Add the ginger garlic paste and saute for a minute
Add the tomato paste and keep mixing for a minute.
Add all the spice powders and fry for a minute
Add the meat pieces and salt and mix well to give a nice coat of the masala for each piece.
Cover and cook for 3-5 min, to allow the spices to be absorbed by the meat.
Add 2 cups of water depending upon the amount of gravy desired.
Cover and cook on very slow heat for 3 - 4 hours till the meat is fully cooked and completely soft. (The traditional Nihari curry requires 6- 7 hours of slow cooking)
Keep mixing regularly and add more water if required so that the curry doesn't stick the edges of the pot.
When almost cooked add a few the coriander leaves.
After 3 hours check to see whether the meat is soft and check for taste too.
Add more Nihari curry powder if you think the curry is bland.
Now add flour to the enough water to make a smooth watery batter and add it to the cooked curry.
Mix well.
Allow it to cook for 5 -7 min till the raw flour smell goes away and the aroma of the curry sustains.
Remove from heat and garnish with remaining coriander leaves, ginger strips and lemon wedges.
Serve hot with Plain or Flavoured Rice, Roti, Paratha or Naan.