About couple of weeks back, we wrapped up our India vacation and headed back. I know it’s been kind of long and I missed updating this space. There is so much to talk about, yet there’s so little time. First there is the jet-lag to deal with and then the melancholy ridden mornings when you have to haul yourself to work.
And these are the times when my thoughts flutter between the two personas that I have so caringly nursed through most of my adult life. Well, I know I have and I speak for myself.
Coming to these two personas, they co-exist within me and every day (ok 🙂 most days one takes over the other). One of these personas is the girl within who always wanted to work. Her dream was to be independent, fearless, career-driven and successful, one who did not want to be restricted within any pre-defined societal norms or expectations. She had the courage to be different.
Yet, on other days the same girl craves for those mornings when she could leisurely sit and catch the early morning sunlight trickling through the kitchen window over a cup of caringly brewed tea. As you can imagine, five weeks of unconditional love and care by either side of the family make things worse when I get back.
And then again, when the mind tends to attain some kind of equilibrium, and clarity sets in, all I am left with is an overwhelming gratitude for what life has been to me. I have got to experience both the worlds. As much as I miss family, I appreciate the opportunity of pursuing my dreams.
That said, Gungun somehow looks forward to getting back. She enjoys her stay with her grandparents thoroughly but as we get to the last few days of our vacation, I hear things like “Mom, I am tired of Indian food” or “Mom, I miss your chicken curry”. I realize that she wants to get back “home”. And I am kind of glad too that she starts showing signs of missing her “home”. After all home is where the heart is and my little girl’s heart is very much here as this is where she is growing up.
Now before I get to the mom’s chicken curry, let me tell you that we were received at the airport with a week’s worth of food. Our friends here are no less than family. So that food really helped me to take things easy for the first few days and THEN the first thing that hit the stove was this Chicken curry. According to Gungun, Mom’s Chicken Curry is the best chicken curry in the world. Every child thinks the same way and thank God, they do. In the end, that is what makes it all worth it.
P.S: I have another hot & spicy Desi Chicken Curry on the blog too.
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Mom’s Chicken Curry Recipe
- Prep Time: 20
- Cook Time: 20
- Total Time: 40
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Pin RecipeDescription
A delicious chicken curry that is my family’s absolute favorite. Try out this delicious Mom’s Chicken Curry Recipe at home for the dinner.
Ingredients
- Boneless Organic Chicken Breast – 1 1/2 lbs
For Marination
- Yogurt – ¾ cup
- Minced Garlic – 1 ½ tbsp
- Cilantro – 2 tbsp (Chopped finely)
- Coriander Powder – 1 1/2 tbsp
- Cumin Powder – 1 tbsp
- Kashmiri chili powder – 1 tbsp
- Garam Masala – ½ tbsp
For the sauce
- Vegetable Oil – 1 tbsp
- Cumin Seeds (Jeera) – 1 tsp
- Bay Leaf – 1
- Cinnamon Stick – ½ inch
- Grated Onion – ¾ cup
- Grated Ginger – 1 tsp
- Grated Garlic – 2 tsp
- Tomato paste – 2 tbsp
- Turmeric Powder – 1 tsp
- Coconut Milk – ¾ cup
- Kasoori Methi – 2 tsp
- Lemon Juice – 1 tbsp
- Salt – To taste
- Sugar – To taste
- Ghee – 1 tbsp
- Garam Masala – 1 tsp
Instructions
- In a bowl, take the washed chicken pieces.
- Add all the ingredients for marination. Mix well and let it rest for 4 hours.
- Heat a pan and add the vegetable oil. Wait for a min and add in the cumin seeds, cinnamon stick and bay leaf. Lightly sauté and take care not to burn.
- Add the grated onion, garlic , ginger and turmeric. Fry everything in a medium flame for 4-5 mins until you see the oil separating from the mixture.
- At this point, throw in the marinated chicken.
- Add the tomato paste and let it mix in with the rest of the ingredients. Mix everything well and cook for a good 7-8 mins.
- Add salt and sugar to taste.
- At this point there should not be enough water, as it will be released from the chicken. If you feel the water is not sufficient, add about a cup or half of water depending on the consistency of the sauce that you prefer.
- Add the coconut milk and cook for 3-4 mins. Turn off the heat and add the ghee, garam masala and lemon juice.
- Lastly, add the kasoori methi and mix in everything.
- Serve right away.
Nutrition
- Serving Size: 4
- Calories: 397
- Sugar: 6
- Sodium: 234
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 14
- Protein: 57
- Cholesterol: 152
Keywords: Mom's Chicken Curry Recipe