I remember the time when back in India many moons back we used to live in a joint family. My grandparents, uncles, aunts & cousins all lived in a big house, ate all together in one long dining table. Sunday afternoon lunches were always beautiful times when everyone was home, relaxed & talking for hours over food. Even tho’ I might have been only about 6 or 7 years old, I still remember that one of the dishes used to be mutton curry or chicken curry. The hot steaming curry, used to be placed at the center of the table, & all us little kids eyed it with utmost enthusiasm, while waiting for our turns.
Later years during grade school we all moved in to nuclear families but still stayed near to one another. We also still had Sunday afternoons Mutton curry, & sometimes Chicken curry which my mom would make. Now away from my own country and relatives, Thanksgiving time always reminds me of the long dining table and all of us sitting together to have food, and discuss our week and most of all the good times we had together as a big loving family.
Everytime the aroma of the dish fills the air…it is reminder to me to be thankful for everything, my family & friends, and every memory I cherish…not just for a day but everyday.
This is being sent to WFD-Time to be Thankful hosted by Ivy & Giz.
- 4 Chicken Breasts Boneless, Skinless & cubed in to 1″ pieces
- 2 Medium sized Potatoes Peeled & Cubed
- 2 medium Onions Cut into half and sliced thinly into half moons
- 2″ piece of Ginger peeled and ground into paste
- 5 cloves of Garlic mashed
- 1/2 Cup Tomato Puree mixed with 1/2 cup water
- 1 teaspoon Turmeric
- 3 Teaspoon Red Chilli Powder (Optional)
- 4 Cloves
- 8 Small Green Cardamoms
- 2″ Cinnamon stick
- 3/4 Cup of Coconut Milk
- 5-6 Tablespoons of Oil
- 1/2 Teaspoon Sugar
- 1/2 Cup Chopped Cilantro
Grind the seeds of 8 Green Cardamoms and mix it with the Coconut Milk and Keep aside.
Heat Oil in a deep Pan. Add the Cloves, & Cinnamom Sticks. When they start to sizzle, add the sliced Onions & the sugar. Fry till they are glazed & slightly brown.
Add the cubed chicken, salt, Turmeric & Chilli Powder & fry the Chicken tossing them often till they are light brown on almost all the sides.
Add the Potatoes, mashed Garlic, the ginger paste, & Tomato Puree fry at medium heat till the oil starts to bubble up and the mix leaves the sides of the pan. Be careful to scrape off the bottom of the pan often to prevent it from burning. If you feel the bottom is sticking too often, feel free to add few spoons of water.
Add the coconut milk with cardamom & cover & cook till the chicken pieces are tender.
Switch off the heat & garnish with chopped cilantro.
Serve with Flat Breads or Cumin Flavored Rice.
Very Elegantly Delicious ! The curry tastes even better when it is allowed to sit for a few hours, allowing the flavors of the spices to blend in & infuse.