Easy Chicken Curry For Summer

Chicken

oi-Anwesha

By Anwesha Barari

Friday, March 16, 2012, 17:57

The mercury is rapidly rising and even our Indian palates used to burning spices need a rest. So this easy chicken curry is a light Indian curry that will soothe you burning stomach in the summers. It is being called a summer recipe because it is a very rare but easy chicken curry to make in the hottest months of the year. This recipe is non spicy so that the rich spices used in traditional Indian curries do not add to your indigestion problems in summer.

Typically this summer recipe uses the special summer squash in it. If you cannot find it then even an unripe papaya will do in it's stead. You can add other vegetables of your choice to this summer recipe but remember, it is a curry not a stew. So do not make it a stew by adding irrelevant vegetables to it.

Ingredients For Easy Chicken Curry:

1. Chicken 500 grams (with bones, medium sized pieces)
2. Onion 1 (chopped)
3. Garlic 6-7 pods (whole)
4. Ginger 2 inch piece (cut into fine strips)
5. Tomato pulp (1 tomato squashed)
6. Squash ½ (chopped into 4 to 5 pieces)
7. Potato 1 (chopped into halves)
8. Green chillies 3 (slit)
9. Turmeric 1 teaspoon
10. Red chilli powder 1 teaspoon
11. Cumin powder 1 teaspoon
12. Cumin seeds 1 teaspoon
13. Pepper 4-6 corns (crushed)
14. Cinnamon sticks (crushed)
15. Oil 2 tablespoons
16. Salt as per taste

Procedure For Making Easy Summer Chicken Curry:

• Marinate the chicken with tomato pulp and salt for about an hour. This will soften the chicken.
• Heat oil in deep bottomed pan and saute the onions in it. You have to add all the spices whole in this Indian curry because it is going to cook for a long time.
• When the onions turn golden add the garlic and ginger to the pan. Cook for 2 minutes and then add the chicken to it.
• The chicken will cook in the spices for at least 5-6 minutes until oil starts leaving the sides of the pan.
• Now add all the powdered spices, potatoes and the squash or papaya to the curry. Stir it in and cook for 3-4 minutes until the spices assimilate.
• In the end, add the slit green chillies and 2 cups of water. Cover and cook for 10 minutes.
• Just before taking the curry off the flame add crushed pepper and cinnamon to it.

Serve this easy chicken curry with steamed rice as an ideal summer luncheon.