INDIAN CHICKEN CURRY IN A HURRY … a recipe from Miss Masala!

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
Laurie Colwin

On twitter a few days ago, I had a conversation with Eleanor @ WokStar and we discussed woks we use for curries. For foodies like me interested in Asian cooking, woks, steamers, rice pots etc hold an endless charm. I LOVE my pots and pans and was happy to be introduced to a new Asian Cuisine resource at FoodServiceWarehouse.com. For those interested in Asian cuisine, this place is loaded with interesting information about equipment, supplies, photos, and educational articles, and includes topics such as food pairings, wok buying guides, and more.

I spent a couple of hours browsing Asian Kitchen and Dining Supplies where you can find everything you need to cook authentic-tasting Asian food in your home (or restaurant); shop for Asian woks, steamers, sushi mats and other numerous other products. I loved their quote -  ‘Unique cuisine requires unique serving dishes‘, and they have an array to gladden the heart. Interestingly, they also include a Asian Restaurant Education section which I thoroughly enjoyed reading.

The amount of information on offer is amazing … sushi, Asian knives, seasoning a wok, top 10 Asian ingredients, sushi etiquette, Asian utensils, spices, vegetables, pairing Asian beer with Asian food … the list is endless! Do you want to know the difference between Cast Iron and Carbon Steel Woks? You can find it here! I also enjoyed perusing the Food Service Education centre where there are 45 articles on Going Green. In addition you can follow new trends in becoming environmentally conscious. Other interesting food bites include a Guide to Thai Curries, Curries From Around The World, and Indian Curries: A Guide by Region.

My curry today is a curry in a hurry, and is ready in next to no time. It’s from one of my fave Indian cooking sites, Quick Indian Cooking written by the glamorous & oh-so-fun Mallika, or Miss Masala as she is called, and I will tell you a little more about that in a moment. If I need to make something different from my everyday cooking, find a new flavour, I need to get to Mallikas. Just being there rejuvenates me, and makes me want to get the quick Indian curry on the simmer! Have you been there? She and me have a strong curry connect. I’ve made a finger licking good Fenugreek Chicken Curry and Gosht Kali Mirch (Spicy Lamb in Black Pepper) from her blog in the past.

Which is what happened with this chicken too. Back from the meat shop, I marinated the chicken in lime juice, paprika and salt, and left it for a bit, and stopped over at  Mallikas to grab a recipe. Found this one, and I knew it was the perfect one for now, in the midst of my Follow Friday fury on Twitter. Had it on the simmer in next to no time, and once made, left it to rest for dinner.

Before we get to the recipe, I am thrilled to share with you that this super talented Mallika Basu, who is based in London, has cut a book deal with Harper Collins. Her book, Miss Masala: Real Indian Cooking for Busy Living, is soon to be released.  It’s a lifestyle and narrative cookbook with lots of quirky, no nonsense tips that no one ever tells beginner Indian cooks. In her words,  “I started my quickindiancooking blog some four years ago to dispel the myth that Indian cooking is unhealthy, time consuming, difficult and uses hard to source ingredients. I just got sick and tired of seeing how people loved the food but didn’t really take to cooking it at home. The idea was to show through my life working, juggling all those social and family commitments, that anyone could take to it if I could.”

Cookery goddess and girl about town Mallika Basu reveals her secrets for cooking gorgeous Indian food in this highly covetable book, inspired by her blog. Her no-nonsense kitchen advice demystifies all those glorious, exotic ingredients and spices, and shows just how easy and rewarding it is to cook Indian cuisine at home. Miss Masala has done the hard work in the kitchen so that you don’t have to. So much more than just a cookbook, this beautiful, handbag-sized journal fuses irresistible Indian recipes with Mallika’s quirky and hilarious tales – it will make ethnic cooking an effortless part of your goddess lifestyle. Alongside easy instructions for making aromatic Kerala Chicken or the best Seekh Kebabs, Mallika shares witty anecdotes about her high-flying city life, and gives handy hints on how to cook a jalfrezi and still head to the bar an hour later without reeking of eau de curry. Bollywood finally meets Sex and the City, and anyone who wants to whip up a meal for friends will be basking in the glory. This is real Indian cooking for busy city living! There’s even Vodka Chilli Cocktails (For those who dare!)”

INDIAN CHICKEN CURRY IN A HURRY
Adapted from Quick Indian Cooking
1 small chicken, bone in , cut into 8-12 pieces
Juice of 1 lime
1 tsp salt
1/2 tsp paprika
3 small red onions, sliced fine
5-6 cloves of garlic, minced
1″ piece of ginger, minced
5-6 medium tomatoes, 2 chopped, rest pureed
4 small green cardamoms
2 black cardamoms
1-2 green chillies
1/2 tsp turmeric powder
1 tsp fresh roasted cumin powder
Salt to taste
3-4 tbsps oil
Salt to taste
Method:

Slice the onions finely and sauté in a large pot with the oil over a high flame. If you stir viciously they should go the perfect shade of pale gold in about 15 minutes.
In between stirring, puree or finely mince the ginger and garlic. (I microplane zester it!). Add this to the onions along with the chopped green chili and fry for another five minutes. If at any stage the ingredients start getting stuck to the bottom of the pot, just add a bit of hot water and scrape off.
Next, chuck in the cardamoms stirring for two minutes and then mix in the turmeric and chili powders.
Now add the chicken and fry for a few minutes until it goes white all over. Add in the tomatoes, 1/4 cup of water and leave to cook on a simmer, covered, stirring once in a while. The gravy will turn pulpy and dark red while the chicken softens in all those beautiful spices.
In about 30 minutes, the chicken will start separating from the bone. Open a piece to make sure it is cooked through. If it is, stick the cumin seeds under a medium grill for 10 seconds until you can smell it. Then grind it and stir in the roasted cumin powder and chopped fresh coriander into the curry to finish.
Serve with hot, freshly made Basmati rice. It doesn’t need anything else.
Note: As Mallika notes ...Maninas makes an important point here. The curry will taste much better if you leave it for a few hours and preferably overnight. That goes for most curries. I made enough to feed a friend and then my sister the next day. And boy, is this one recipe that’s going to be a firm favourite in my home.” I agree completely. Curry needs some rest in the pan, and the flavours mature beautifully, and the gravy thickens luxuriously. Reheat on simmer and you have the perfect dish before you! 
♥ Thank you for stopping by ♥

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Comments

  1. Grumpy & HoneyB says:

    This looks absolutely awesome and I would LOVE to be eating this. I get very discouraged when I want to make something though and cannot find the ingredients. While I work in an area where we have a lot of international student, what we do have for specialty stores still do not carry ingredients I would need. I do have green cardamon but I have never seen black cardamon. Would I be able to make this without the black? I may have to break down and go online to try to find some spices. I also cannot find Fengruek or Curry leaves here! Sigh.

  2. bunkycooks says:

    Your pictures are beautiful. I have come to really appreciate curries as I have gotten older. I look forward to trying this recipe and getting a copy of Miss Masala!

  3. Mallika says:

    How sweet Deeba. So glad you enjoyed the chicken curry too!

  4. Rosa's Yummy Yums says:

    Your pans and dishes are so pretty! That is one delightful curry! Spicy and healthy!

    Cheers,

    Rosa

  5. Marisa says:

    Love a good curry. But what I really want are those beautiful pots & pans – my oh my!

  6. Jamie says:

    Wow Deeba, so much information here! And now I have a new blog to follow and a cookbook to buy! This is a fabulous dish and you know how I am always looking for quick, easy curries to make. Wonderful! And gorgeous pictures of your beautiful utensils!

  7. Gera @ SweetsFoodsBlog says:

    Love everything with curry and wow lot of yummy information here! You spicy chicken deserve kudos for you :)

    Have a great week,

    Gera

  8. Muneeba says:

    Thks for introducing me to TWO new sites that I could easily browse for hours, if not for baby B hollering for milk! Btw, your own utensils pictured here are pretty darn awesome :)

  9. Heavenly Housewife says:

    This curry sounds great. The thing is, I would have to tell hubbykins that it took me all day to make it, otherwise he wouldn't try it LOL. He is so high maintenance.
    *kisses* HH

  10. Winnie says:

    What a fabulous post Deeba!

  11. La Table De Nana says:

    Again such great care in your post..When you said Curry in a hurry..I thought it would have curry paste that I bought for the first time yesterday..Not that Curry in a Hurry:)

  12. Sarah, Maison Cupcake says:

    I'm a total curry monster, both my husband and I are crazy about it. I like the sound of this book, I will look out for it. I've not made chicken curry for a while, I must make it soon. x

  13. If the review is any indication of what the book is like, then I'm in for a treat. Thank you for the great information!

    jessyburke88@gmail.com

  14. Gloria says:

    Dear Deeba tis look yummy and beauty!! so nice, gloria

  15. Barbara @moderncomfortfood says:

    Your beautiful recipes always speak to me, but now I actually have a tidbit to contribute: My ancient Filipino wok, called a carajay and acquired while living there for many years, is my absolute favorite cooking utensil. The handle arrangement is superior to the Chinese version (from my point of view), and I can't live without it. I use it for virtually everything, including scrambled eggs, fried chicken, and more traditional stir fries.

    I so love your recipe above. I also spent many years living in East and Southern Africa, where Indian-influenced cooking rules. I try, I relish, and I'm still learning. Thanks so much for yet another great recipe.

  16. D, I just looove the pots! I'd love to grab some for myself to try some Indian food (which I love)…

  17. MaryMoh says:

    Oooh….curry! Perfect for any meal with rice or paratha. Love the colour of your curry.

  18. MeetaK says:

    simply awesome looking chicken deeba! a curry in a hurry always suits me fine! i'll be over in a hurry!

  19. Madame Sucre says:

    love this curry in a hurry!! so easy !! :)

    I miss you so much Deeba I;m feeling better now that Im at my 2nd trimester .. so im back tweeting and checking blogs :)

  20. Mark @ Cafe Campana says:

    Oh I love this curry. I will have to try it.

  21. You have such gorgeous woks and cooking utensils. It's hard to find stuff like that here. And I haven't seen any such ones in Chinese kitchens. it's all quite plain and boring. Now you know why I love japanese ceramics and chinese dishes right? because the cooking utensils are so dead boring! lovely dish and i must say i'm still ogling at those beautiful pots, pans, etc. x

  22. Cherine says:

    A delightful dish. Love the photos!

  23. marv woodhouse says:

    Great recipe and wow… what a detailed post. Your writing and photography is beautiful.
    Would this work well with lamb?…I have a large (3kg!) leg of lamb in the fridge which I was going to use for dinner with my in-laws but they've had to cancel so I need something else to do with it!

  24. nithya at hungrydesi says:

    hi! those dishes you have up top in the photos are beautiful. thanks for the informative post…very interested to check out Mallika's cookbook.

  25. maninas says:

    Glad you liked the curry. Ms Sahni is one of my favourite cookbook authors! :)

    Can't wait for Mallika's new book either! :D

  26. Asha @ FSK says:

    Oof! If only I could get my hands on a gorgoeus kadai like yours!!!! and that stunning engraved thing with long handle.. what is called?

  27. Thanks for posting this chicken curry recipe Deeba. You know how much I love Indian food.

  28. Bellini Valli says:

    I love the fact that this a quick dish. I often find spices unavailable except in the specialty section but it looks like I would be set to make this delicious dish. Yumm Deeba!!

  29. Sophie says:

    Hello Deeba!

    Brussels calling!! This curry is quick & looks so tasty & appetizing too!

    Georgous & luscious food!

    MMMMMMMMMM,…many greets from sunny Brussels!

  30. Barbara says:

    That's going to be a must-have cookbook for a lot of us!
    Great looking curry, Deeba!

  31. WizzyTheStick says:

    You have the prettiest pots bowls , dinnerware etc. The curry looks very tasty too.

  32. 5 Star Foodie says:

    The curry sounds wonderful, I love the mixture of spices here! Beautiful presentations!

  33. Lana @ Never Enough Thyme says:

    This looks wonderful! Would you believe I've never had curry. Nope never. I think I need to remedy that right away…like this weekend!

    And also – those cooking implements are just beautiful!

  34. tasteofbeirut says:

    This chicken curry looks and tastes awesome! I also love the photos of all the curry paraphernalia!

  35. Coffee Machine says:

    This is a long yet fantastic post! Thank you for the information. I would definitely try this curry.. =)

  36. Amy @ cookbookmaniac says:

    Aww. remind me never to read your blog on an empty stomach.

  37. Lorraine @ Not Quite Nigella says:

    I'm itching to make a curry now Deeba now that I've seen this gorgeous specimen! :D It's supposed to turn cold on Monday so to have some of this cooking would be heaven!

  38. nora@ffr says:

    deeba this is awesome!! m loving the look of this indian chicken curry!! love to add more and more musturd seed and garlic to make it more indian :)
    love those pans!! sweet!!
    cheers and have a lovely weekend!!

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