One of those weeks, when the Friday was waited for badly. The week did not go by as fast as I would have wanted it to. On my drive back home from work, the only thing I could think of was a dinner that could make me forget the drudgery I had to put up with, this week at work. Something that could be spirited (not literally, but I was in dire need of some spirits too) enough to get me back on my feet and make me actually look forward to the coming Monday. I had some chicken in the freezer which I had taken out in the morning and left it to thaw before leaving for work. Whenever I do my groceries, I follow a little routine with the meat I buy.
Before throwing the meat in the freezer, I put it in a Ziploc bag along with some ginger –garlic paste, a little vinegar and some basic spices. This exercise helps me immensely on busy weeknights. The thawed meat which waits for me to be cooked in the evening is already infused with so much flavor that it turns out super moist and delicious. Only today, I needed something with a KICK. I got home and headed straight for my garden. This year I am growing this super-hot variety of Thai chilies. I snipped off about 5-6 and threw them in the food processor. I knew all of it was going into the curry and there was no holding back. No, not today.
Sizzling Hot Desi Chicken Curry Recipe
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
Description
Try out this Sizzling Hot Desi Chicken Curry Recipe at Home and make a spicy and hot dinner for family. Read the complete recipe here.
Ingredients
- Chicken – 1 whole, skinned and cut into medium pieces
- Lemon Juice – ¼ cup
- Vinegar – ¼ cup
- Ginger Paste – 2 tsp
- Garlic Paste – 1 ½ Tbsp
- Tomato Paste – 1 ½ Tbsp
- Coriander Powder – 1 Tbsp
- Cumin Powder – 1 ½ Tbsp
- Red Chili Powder – 2 tsp (Adjust to Taste)
- Green Chilies – 5, minced fine (Adjust to Taste)
- Garam Masala – 1 Tbsp
- Bay Leaf – 1 whole
- Whole Cumin Seeds – 1 tsp
- Red Onion – 1 big, mined fine
- Vegetable oil – 2 Tbsp
- Salt – To taste
- Sugar – To taste
- Cilantro – 2 Tbsp, minced fine
Instructions
- In a bowl, add the vinegar, Ginger- Garlic paste, 1 Tbsp each of the Coriander and Cumin powder.
- Throw in the chicken and rub the spices well onto the meat. You can just freeze it until the day you are ready to cook it, like I do. Or let it stand for at least 4-5 hours in the refrigerator, the longer the better.
- Heat a wok or a frying pan and pour in the oil.
- Let it heat for about a min or two before adding the whole cumin seeds and the bay leaf.
- Add the minced onion. Fry until it is a translucent pink.
- Throw in the marinated chicken and stir to mix everything well. Add the salt.
- Add the rest of the spices except the Garam Masala, the tomato paste and the green chilies.
- Cook the chicken for about a good 15-18 minutes, stirring from time to time.
- If the consistency looks good at this point you should not worry. But if it looks dry, add ¾ cups of water and let it come to a boil.
- Add the lemon juice, Garam Masala, sugar and cilantro and mix well.
- Remove from heat and serve on a bed of white rice.
Nutrition
- Serving Size: 5
- Calories: 147
- Sugar: 3
- Sodium: 65
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 9
- Protein: 10
- Cholesterol: 26
Keywords: Desi Chicken Curry Recipe