On my trip to India, I was given this great recipe book written by Sanjeev Kapoor "Khazana of Indian Recipes". I bought a bunch of spices in a spice farm in Kerala, and Ranjit's dad was very nice to get me spice powders I would need for most Indian dishes. Since that was the only way for me to get any Indian meals in Kaunas, I started trying out different recipes couple times a week since I got back. Chicken Curry was the first one I made and to my own surprise, it turned out pretty edible :-) Today, I am making it again along with basmati rice and curried masoor lentlis for a small Saturday lunch.
For the Chicken Curry, you will need:
800 g boneless and skinless chicken (I made half the amount today)
1 in. cinnamon stick
4-5 green cardamon pods
1 tblsp ginger paste (or chopped ginger)
1 tblsp garlic paste (or chopped garlic)
1/2 tsp turmeric powder
2 tblsp coriander powder
2 tsp cumin powder
1 tsp red chili powder
1 tsp garam masala powder
coriander leaves for garnish
Cut the chicken into large pieces, chop the onions and puree the tomatoes. Have all ingredients ready as it all starts burning while looking for spices or looking up the recipe once you begin frying...
Add the garlic and ginger pastes and fry stirring constantly for another minute. By now, your neighbours will know you are cooking :-) Add turmeric, coriander, cumin, and chili powders and mix it well. Put the tomato puree in, stir it and cook it for a bit longer.
Add about a cup of water (you can add more water depending on what consistency sauce you prefer; I like it thicker), bring it to a boil, reduce the flame, cover the pot and cook until the chicken is completely done (10-15 minutes). This is the time, when you can relax or set the rice and start cleaning up around if you manage to make as much mess as I do when cooking :-) Finally, add garam masala and coriander leaves to garnish.
*While cooking the rice, I put a whole star anise to the pot, which added a very nice flavour to the rice.