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.