Hurry Burry Chicken Curry

Serves 6 

Preparation Time 15 minutes

Ingredients

1 kg chicken jointed and cut into medium size pieces

A small bunch of coriander leaves washed and chopped

2 large onions chopped

2 tomatoes chopped                              

½ teaspoon tumeric powder

2 or 3 teaspoons chilly powder                   

2 cloves, 2 pieces of cinnamon, 2 cardamoms, 1 bay leaf

1 teaspoon ginger paste

1 teaspoon garlic paste                 

3 tablespoons oil         

Salt to taste                                                  

1teaspoon cumin powder

Heat oil in a pan and add the onions, Fry till golden brown. Add the cloves, cinnamon, cardamom, bay leaf, tomato, ginger paste and garlic paste and sauté for a few minutes. Now add the chicken, salt, chilly powder, tumeric powder and cumin powder and fry for some time till the oil separates from the masala.  Add sufficient water and cook till the chicken is done and the gravy is thick

Railway Mutton Curry

Railway Mutton Curry is a direct throw back to the days of the British Raj, when traveling by train was considered aristocratic. This slightly tangy dish was served in Railway Refreshment Rooms and on long distance trains, with Bread or Dinner Rolls. The curry was not too pungent keeping in mind the delicate palates of the British. It was also popular with the Railway staff who had to be on duty for long periods at a stretch. The vinegar or Tamarind juice used in its preparation ensured that the curry would last for quite a few days and was an ideal accompaniment with rice as well.

 

 

Serves 6     Preparation Time 45 minutes

Ingredients

½ kg mutton or lamb cut into medium size pieces                  

6 peppercorns 

2 big onions sliced 

2 pieces cinnamon 

2 cloves

2 cardamoms  

8 to 10 curry leaves

4 red chilies broken into bits           

1teaspoon chilly powder

1teaspoon ginger paste

1 teaspoon garlic paste   

Salt to taste         

2 tablespoons oil 

2 tablespoons vinegar or ½ cup of tamarind juice

Wash the meat and mix it with the ginger garlic paste, salt and the chilly powder. Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown.  Add the meat and mix well.  Fry for a few minutes. Add the vinegar / Tamarind juice and sufficient water and cook on medium heat till the meat is done. Keep frying till the gravy is thick and dark brown

 

 

PULI FRY OR TAMARIND MEAT FRY (Meat cooked with Tamarind)

½ kg mutton or beef cut into medium size pieces     

2 big onions sliced                            

½  teaspoon coriander powder         

4 red chilies broken into bits             

2 teaspoons chilly powder

1teaspoon ginger garlic paste           

Salt to taste         

2 tablespoons oil                                

½ cup thick tamarind juice

Wash the meat and mix it with the ginger and garlic paste, salt, coriander powder and the chilly powder. Heat oil in a pan and fry the onions till golden brown.  Add the meat and mix well.  Fry for a few minutes. Add sufficient water and cook on medium heat till the meat is tender. Now add the thick tamarind juice and mix well. Keep frying till the gravy is thick and dark brown

Serve with rice or chappatis or even idlis and hoppers

BAKED BONELESS CHICKEN

300 grams boneless chicken cut into 1 inch pieces
2 teaspoons chilly powder
1 teaspoon cumin powder
½ teaspoon all spice powder or garam masala
1 teaspoon ginger paste
1 teaspoon garlic paste
½ teaspoon tumeric powder
2 tablespoons curd or yogurt
1 teaspoon vinegar
2 tablespoons butter
Wash the chicken and leave aside. Mix the curds, chilly powder, cumin powder, garam masala powder, ginger garlic paste, salt and tumeric powder together. Marinate the boneless chicken with this mixture and leave aside for 20 minutes.Transfer to a buttered baking dish and dot all over with the butter. Bake in a moderate oven for 40 to 45 minutes.
Serve as a starter or as a side dish.