I have been off from the blog for sometime and there are not plausible explanations probably. The relocation and the settling down here bit took a little toll. But right now I am all set 🙂 First thing first, I am in love with Europe! it’s open air cafes, rich history, people, cultural canvas and food! The last one- umm! may be!
I am a Bong who swears by her rice and fish or chicken curry! A ‘bheto bangali’ to the core and for me to stay in a land where rice is eaten sparsely was a challenge that I faced from the very beginning. And I have a thing for everything spicy. So when I could not figure out green chillies on the racks of the neighbourhood supermarket, I was disappointed to say the least.
But then again, Indians are geniuses! A visit to the Asian store and all my fears about living a bland life here (foodwise only :P) were dispelled. The hilsa available here is no less than the Podma variety. And who does not know the orgasmic expression on the face of a Bong when he hears about “Podmar Ilish”.
This does not mean although that I donned the hat of Masterchef within a day. I am lucky that my husband is absolutely non fussy about food. In fact he can survive on Continental fare, bread butter stuff, for days. But I am not naive not to know about the way to a man’s heart ;). So my first visit to the the Asian store ensured that I buy “Chicken Masala’ and mustard oil.
The Indian style chicken curry is really easy to make and great to eat if you want a touch of home abroad. Marinate the chicken with Yoghurt (mild variety), salt, turmeric, chicken masala, onion paste and one green chilly if you want the spice count to be high, for 3-4 hours. While cooking add mustard oil in the pan and fry some diced onions, mix it with ginger garlic paste, chillies and add a bit of salt and turmeric again. You can make the chicken curry more bong by adding potatoes (who can forget our fascination with potatoes!) in the curry. But make sure the potateos are well cooked and edible. My suggestion- fry the potatoes a little bit in the beginning. Take them out of the pan and in the same oil fry the onions and the rest. After the onion in the pan turns softer, add the potatoes and mix it well with the mix. After stirring for 2-3 minutes, add the marinated chicken along with the yoghurt mix. Mix the ingredient properly for around 5 minute and then add sufficient water for cooking. Cover the pan with a lid and let it cook for some 10 to 15 minutes. You can add a little bit of that Kashmiri lal spice for the colour.
Half and hour and your tasty chicken curry is ready! Eat it with Rice or Roti as your prefer.
I am sorry I do not have a photograph as this not a dedicated food blog, but all I want to say is, this curry can actually taster super and make you feel good 🙂
(To be continued….)