I was worried when I was writing the credits for this recipe. Although this recipe comes from Pinkii di, it was originally written by Purna di, and was also adapted by Tanushri and Laxmipriya, and I will say – Women, you rock! You opened my eyes to this recipe.
Although I was confused.
My grandmother used to make Goalanda Chicken curry (she actually had a rhyme for it which begins with the words “Nityananda….” and is too vulgar to be repeated in a public forum, but also deliciously hilarious!), and her recipe would include red chillies pasted up with the onions and garlic and chillies and fermented shrimps, and a good bit of turmeric would be added to it, and the thing would be seared in mustard oil before simmered over fire for 20 minutes with addition of more chillies, cumin and maybe coriander). I have made that recipe a number of times, and people still come out of it flushed and happy (its incredibly hot, but also, incredibly tasty!). However, well, this recipe rocks too. Its less in the heat quotient, less work, and needs about 30 minutes to cook, from start to finish.
Love me. Now.
The perfect chicken curry begins with good meat. I would suggest you pick chicken which is small and fresh. I did my part and got myself a chicken which was around 900 grams, whole (when it was cut, about 600 gm. meat came out of it, and that’s okay! The key is fresh, young, chicken). I brought it back home, washed it, and added salt, 1 teaspoon turmeric powder, and 250 gm. chopped onions to it.
I let this sit for a bit. Meanwhile, I chopped up 10 cloves of garlic and 2-inch ginger and made sure they were a roughly minced lot. Then I added them to the chicken.
Last but not the least, 2 tablespoon mustard oil joined the marinating meat. I just eyeballed it, by the way, but you can add more or less, according to your taste. At this point, I threw in 5 dry red chillies, torn into pieces.
At this point, using your fingers, mix everything up. I swear, it tastes better when you mix it with your fingers. Then, put the chicken in a heavy bottomed vessel, preferably a kadai, and put a tight fitting lid over the meat, making sure the moisture does not escape. Turn the heat on and immediately turn down to a simmer. Leave kitchen premises for 20 minutes. Please. Do not disturb.
And when you open the lid, voila!
Wonder of wonder miracle miracle!
All you now need to do is taste the meat, adjust salt, and serve this baby. Preferably with rice.