With necessity being the mother of invention, I believe Kitchen is where the most inventions take place, some like Edison where we work hard to achieve the desired results and others like Newton where the apple just falls giving ideas to work on.
This dish is more like studying gravity…LOLzzz. It wasn’t something I was planning on making but it just happened and the result was so good with so little effort that its worth sharing. At times, when you start working in the kitchen and you all of a sudden remember 30 minutes before dinner time that one of your children would not enjoy and eat the Biryani you made, regardless of how much effort you have put in because he ain’t a Rice fan and though he might still eat to appreciate the effort you have put in but it will be equivalent to see him eat raw green grass …Yes!!! that’s my older child for you. He loves my food, but not a big fan of Biryani and no matter how hard I try, he only likes two kinds out of the 40 Biryanis I make and to make sure he is happy camper at dinner table, I am always trying to make these fancy and not so fancy curries for him when the whole family hogs on to Biryani.
Invention of this curry was on one of those days when I realized 30 minutes before dinner time that I don’t have his curry ready and that’s when this happened. The curry is pretty delicious for the time and effort I had put in and isn’t that the best thing we like about any dish. I used Dry Red chili with cumin in the oil for an initial flavor, followed by Garlic, followed by chopped onions, green chilies and loads of coriander leaves. You can always go easy on green chilies or omit the Dry red chilies altogether if you aren’t a big fan of food that’s too hot and spicy at the same time. It’s just that being Indian, we have to have that extra kick in our curries and somewhere I feel its kind of important.
Along with the spiked up Red chilies and green chilies, I also added Black pepper powder and White pepper powder with tomatoes and Yogurt. We all know how strong Black Pepper is. Any dish that contains Black pepper always displays its unique and prominent taste, except if there are other spices like Mace or Star Anise that over power it. Along with that, what also accentuates the flavor is Coriander leaves. It’s a wonderful recipe that can come very handy when you want to impress family or friends in little time, without going crazy over too much grinding and chopping or prep work. Serve with Roti or Parantha. Enjoy!!!
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 3 tbsp olive oil Or any other Oil of your choice
- 1/2 tsp Cumin seeds zeera
- 3 No. Dry red chilies
- 8 No. Garlic cloves Mashed or roughly crushed
- 1 No. Onion Medium size, chopped
- 1.5 cup Coriander leaves washed, cleaned and chopped
- 5 No. Green chilies slit
- 1 No. Tomato chopped
- 1 No. Chicken cut to small pieces
- 1/2 tsp Salt
- 1/4 tsp Turmeric Powder
- 1/2 tsp Black Pepper
- 1/2 tsp white pepper powder
Ingredients
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- Add Oil to a pan followed by cumin seeds and dry red chilies.
- Once the cumin splutters, add the crushed Garlic.
- Cook the garlic on low heat, so it doesn't burn. It just needs to get golden brown.
- Add the onions and cook till they are transparent.
- Add the coriander leaves and green chilies.
- Add the chicken and saute for 2 Minutes.
- Add Turmeric powder, White pepper powder, Black pepper powder and salt. Add around 1/2 cup of water too. Mix well and let the water come to a boil.
- Add tomatoes and cook for 5 minutes till the tomatoes get mushy.
- Add Yogurt and mix well. Cook till the gravy is slightly thick.
- Serve with Roti or Parantha.
