Chicken Curry

Ingredients:

Chicken - 1 lb
Oil- 1 tsp + 2 tsp
Mustard seeds - 1/2 tsp
Coriander seeds - 2 tsp
Peppercorns - 1 tsp
Cumin seeds - 3/4 tsp
Curry leaves - few
Ginger - 1 inch piece
Garlic - 3
Onion - 2 big roughly chopped
Tomato - 2 medium roughly chopped
Turmeric - 1/2 tsp
Chilli powder - 1 1/2 tsp
Garam masala - 1 tsp
Curry masala - 1 1/2 tsp
C.salt - 2 tsp
Water - as needed


Method:
In a pan, pour oil and add ing from mustard to garlic. Sauté well and keep aside. Cool and grind to a paste with little water.
In the same pan, pour remaining oil and sauté onion till translucent. Then add tomato and turmeric. Once tomato is well cooked, cool and grind the onion-tomato mixture.
Turn the heat to high and add the chicken pieces. Sauté for a min till the meat turns white or it releases water. Then lower the heat and add both the masala & onion-tomato paste. Mix well. Add chilli powder, garam masala, curry masala and salt. Cover and cook for 15-20 mins till chicken is done. Check for seasoning. Add water to adjust the gravy to desired consistency.

Tastes good with rice and roti.


Notes:

• Soak chicken in buttermilk and turmeric for 15 mins before cooking- removes stink. Drain the buttermilk and keep chicken ready.
• For a quicker/easier version, substitute coriander seeds, cumin seeds and peppercorns with their respective powders.