CHICKEN CURRY IN CORN PASTE

Serving tasty, nutritious and diverse varieties of chicken on a daily basis is a difficult task by itself. Difficult but not impossible. In a situation, where “no option” is the only choice, ‘difficult’ is just another word and ‘impossible’ is only a state of mind.

In the initial years of my cooking I used to follow recipes from different sources, as my personal knowledge in this field was limited. After spending over two decades in the kitchen, I still cannot claim expertise, but I can to an extent aver that I am adequately experienced in this field. And because of this vast experience, I do dare to follow my own recipes nowadays. The advantage of following one’s own recipe is that one does not have to memorize the process as whatever is created turns out to be original.

My today’s chicken recipe is unique and exquisite and contains the goodness of corn. Long-time back I found this recipe in one of Neeta Mehta’s cookbooks in a bookstore in an airport while traveling. So no way could I write it down. Later when I tried it out, I really had to exercise my brain and on my very first attempt and have actually deviated from the original recipe to a large extent.



Serves: 6

Preparation Time: ½ hour

Cooking Time: 20 minutes (approximately)


INGREDIENTS:

  • Chicken: 1 kg (small, cut into medium pieces)
  • Sweet corn: 1 cup
  • Onion: 1 large finely chopped.
  • Ginger-garlic paste: 2 tbsp
  • Bay leaves: 2
  • Garam masala (Cloves: 3-4, Cinnamon: 2 small sticks, Green Cardamom:3-4)
  • Milk: ½ cup
  • Green chilies: according to taste.
  • Coriander leaves
  • Oil: 5 tbsp

 MARINADE:

  • Curd: ½ cup
  • Red chilli powder: 1 tsp
  • Corriander powder: 1 tsp
  • Cumin powder: ½ tsp
  • Turmeric powder: ½ tsp
  • Salt: ½ tsp

METHOD:

  • Marinate chicken in the above mentioned marinades for 1 hour.
  • Grind corn with milk and keep aside.
  • Heat oil in a wok. Add bay leaves, chopped onions and ginger-garlic paste and fry till oil separates.
  • Add garam masala. Fry for another 1-2 minutes.
  • Add marinated chicken. Mix well. Cook it on high flame for 3-4 minutes.
  • Cover and cook on medium heat till chicken is cooked. Add green chilies.
  • Add corn-milk paste and cook on medium flame for few more minutes. Cover and cook for another 5-6 minutes till the gravy thickens adequately.
  • Add coriander leaves.
  • Serve with Rumali roti or Lachha parantha (Types of Indian bread).         

 Authors Note:

1. Boneless chicken can also be used.

2. When in a hurry, I have often made this chicken without marinating it. Though marinating with curd makes it more succulent no doubt.

3. Adjust flame of gas from medium to high with care as high flame leading to burning will result in the change of color.

4. Fresh corn can also be used though frankly speaking I have always used frozen ones for convenience.

5. When I skip marinating, I grind corn with curd and later use less quantity of milk to maintain the balance in taste.


So is the recipe very complicated? I am sure it is not. It is a very flexible recipe as whichever way you make this, it will taste yummy. On days when I feel lethargic and am in no mood to spend hours in the kitchen, this recipe comes to my rescue. No other side dish is required to supplement it. A bowl of fresh salad with freshly made roti or parantha and this unique yet simple chicken in corn paste will surely treat your taste buds with requisite satisfaction.




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