Everyone is so busy these days! They all want things to be fast be it quick service, quick money, quick responses, quick delivery and most unfortunately (most times) quick or fast food! The number of people cooking food at home, taking their time and giving the food love, affection and care has reduced drastically over the years. Sure, there are quick home recipes and foods that can be made, many of them on my blog as well. However, sometimes, the day calls for a slow cooked ‘fall off the bone’ chicken curry made with fresh spices and ingredients and matched with steaming hot white rice. At the end of the day, the flavor you will get from slow cooking and the smile on your loved ones faces, will be worth the time and effort put into the dish.
Chicken curry and Rice
Chicken leg quarters-2
Cardamom – 5 pods
Red wine vinegar-1tbsp
Ginger garlic paste-2tbsps
Garam masala powder-2tsps
Red chili flakes-2tbsps
Coconut Milk-1 cup
1)In a pan on medium heat, toast the coriander fennel, mustard and cumin seeds along with the bay leaves and cardamom pods. Toast
till the color changes for about 3 to 4 minutes. Add these spices to a pestle and mortar and beat to a fine powder mixture. Add some oil to make it a paste.
2)Separate the chicken thigh from the leg piece in the leg quarter. Score the chicken by creating slits and coat well with the above made paste in step 1. Keep it aside and marinate for an hour.
2)Meanwhile,chop up the onions, tomatoes and jalapeños. Heat up a saucepan with some oil. Add the chopped up onions along with some salt. Let it cook till it becomes translucent and a bit golden brown. Add the ginger garlic paste and mix well. Add the red wine vinegar as well.
3)Then add the coriander powder, turmeric powder, cumin powder along with the chopped up tomatoes and jalapeños and mix well.
4)Now once the tomatoes and jalapeños have become soggy, add some water to the saucepan and mix well. Now, add this mixture to a blender with a bit of cooled water and blend to a fine smooth thick paste. Keep it aside.
5)Now add some Coconut oil to another saucepan and fry the coated and marinated chicken pieces on the pan for about 10 minutes on each side till the exterior changes color.
6)Then add the blended smooth paste to the pan with the chicken and mix well. Add some chili flakes and some water. Let the chicken cook for about 40 minutes on low to medium heat so that the chicken falls off the bone and is slow cooked. Add coconut milk towards the end and cook for about 5 to 10 minutes after that.
7)Boil some rice in a rice cooker and serve it as shown with the rice. Garnish with some fresh curly parsley.