EASY CHICKEN MASALA

I've lost count of how many times I've made this curry in the past one year. Amma had sent me a cookbook written by our family friend's aunt. It holds a lot of her precious family recipes which, in today's world, nobody has the time or the patience to make. I quite differ at that because I love to go back to my roots, to know and learn the techniques of  what my ancestors made,ate and celebrated. This book holds a special place in my heart, for that particular reason.

'Entae Tharavadu Pachakam' by Aswathy Mathan is a book with detailed recipes for Palaharams, Juices, Curries, Pickles,Rice dishes and even fusion recipes. I can go on and on about how much I love that book. If you can find a copy of it,make sure to grab one .I cannot thank Achu & Jaidev uncle enough, for giving us a copy of that brilliant cookbook! Amma made sure she bought a few more to give to my girl cousins,which I think was a smart move!

This curry is a very quick one and totally delicious. I don't think this is a typical Kerala style chicken curry. There's nothing coconut about it. It reminded me of a chicken curry our maid ' Vanilla' (yes,that was her name!) made for us in Bangalore. Her method and ingredients were totally different but,somewhere,this curry reminds me of her. Anyone,who knows how to light a stove,can make this curry with perfect results!

CHICKEN MASALA
Serves 6

Ingredients:
750 g whole chicken, cut up into small pieces
1 1/2 cups sliced onions
1/4 cup cilantro,chopped
1 large tomato,sliced
1/4 cup vegetable oil

For the wet masala:
2 tablespoon coriander powder
1 tablespoon poppy seeds
1 tablespoon red chili powder
1 teaspoon garam masala
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 inch piece ginger
8 cloves of garlic
1/2 cup water

Method:
In the smallest jar of your mixie, add all the ingredients for the wet masala and keep aside for 15 minutes. Then grind into a thick paste.Keep aside.
In a large pan with sides, heat the oil on medium high heat and saute the sliced onions till they are soft and almost starting to turn brown.Add the ground wet masala and cook for 3-4 minutes till they roll back and form a thick paste.Add the chicken pieces and salt. Mix well. Cover and cook till the chicken leaves its water. Open the lid, add about 1/2 cup water, half of the cilantro. Cover and cook till the chicken is done. Open the lid, add the tomatoes and cook till they are soft, another 2 minutes.Garnish with the remaining chopped cilantro and serve hot!

This curry is one our family favourites! Ian loves to eat this with rice and Moru Kachiyathu. We both eat this with Chapathi as well as rice. It's such a versatile one, you can serve it with almost anything that you serve chicken curries with.
Enjoy!