We invited for a lunch gathering at our friend's beautiful home last week. As usual my husband and I got very excited to go, because we got to see old friends, and most importantly the food is always amazing. Manju is a good cook, everything she make is always delicious, and addictive. I still remember her Lamb Biryani, Chicken Korma, Brinjal curry, Roti Paratha, and many more dishes she made from scratch. I can only imagine how many hours she prepares for those dishes.
This time, she served the most delicious chicken curry I ever tasted, so I had to beg her to share the recipe with me. This become such a habit of me, of course she wouldn't mind, I still have her Chicken Korma recipe, that I've been using for so many years. It's the best recipe I've ever had, I wouldn't even dream of trying a different recipe. I'll share it with you one day. But for now, I am sharing her delicious chicken curry.
She was kind enough to e-mail me her recipe, so here it is .... hope you will like it as much as I do.
Ingredients:
2-2½ lbs of chicken, cut into small pieces
about 5 inches ginger root
15 cloves garlic
4 red onions, sliced
4 green chillies, sliced
cinnamon stick, about 2 inches
3 cardamom
2 big vine ripe tomatoes, chopped
2½ tbs curry powder (Manju used curry powder from India, but you could also substitute it with 2 tbs of red chili powder and 1 tsp of dhania/coriander powder, or simply go to the Indian grocery store and ask for Shakthi chicken curry powder)
4 tbs grated fresh coconut, grind it to paste
about 10 mint leaves, finely chopped
¼ cup finely chopped coriander leaves
a few curry leaves
Saffola oil
- Grind together ginger root and garlic into a paste. Set aside.
- Place a pressure cooker on top of the stove over medium heat, pour about 1½ tbs of oil, then add cinnamon and cardamom. once it turns slightly brown, add the onions, fry them well until brownish, then add the ginger- garlic paste. Continue to fry for some time until you get good aroma, add the sliced green chillies, and chopped tomatoes, season with salt and keep frying until the oil coming out and mixture is thickened. now add the chicken, and the curry powder mix well.
- Add about 2½ cups of water, mix well, and pressure cook for 15 minutes, turn off the stove, wait until the pressure releases its pressure, then carefully open the lid. Add the fresh coconut, bring back to a boil for one more minute, stir in finely chopped mints and coriander. For more flavor add fried curry leaves in the end. Serve with Basmati rice.
After lunch, she serve this Keralan Halva, it was so fragrant, sweet and delectable, she brought this from India when she visited her family earlier this summer. Then we had delicious Chai with a simple summer berry tart with hazelnut crumb topping that I made. We enjoyed our desserts in her beautiful backyard. It was really a pleasant gathering, and the weather was perfect too. Thank you so much guys, you are such a great hosts!
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