“People close to me called me ‘Curry in a Hurry.’
I was moving through life at 100 miles an hour trying to further my career and be a great mom and make everyone happy.”
Ann Curry
cooked baked Indian chicken curry that makes life on the table seem somewhat easier. I normally cook curries on the stove top. This time was different, and it worked out quite well. Smoking it added a delicious dimension!
What I love about the Nirlep Ebony Handi / anodized pot…
- Good quality, feel good pot with a snug lid
- The handles don’t get hot
- Heavy duty
- Convenient ergonomic design which is ideal for sauteing, cooking, heat distribution
- That it goes from the stove into the oven, and back with ease
- That you can serve right out of it, fuss free!
- Easy clean up
So tell me dear readers, what would you make if you had a pot / handi like this? Nirlep will be happy to giveaway a similar pot to a reader of my blog. Additionally, I will add a cookbook from one of my favourite Indian authors and chef Vikas Khanna. He’s a large-hearted, fun, talented guy who is passionate about what he does. I love ‘My Great India Cookbook‘ {one of his 3 cookbooks ranked #1 in India by Gourmand World Cookbook Award 2013}. I figured you might love it too, so I am including it in the giveaway. The giveaway is open to anyone who has an Indian postal address and loves to cook/bake of course!! {Entries close on the 15th Jan 2014}
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Summary: Simple, smoked, delicious Indian chicken curry that can be baked {or cooked on the stove top}. A do ahead marination ensures very little work just before serving. Serve over steamed rice, naan, etc with a mixed greens salad.
Prep Time: 15 minutes
Total Time: 2 hours
Ingredients:
- 800g chicken on the bone, without skin,{1 whole} cut into 12 pieces
- 200g full fat yogurt, hung for 30 minutes
- 3 onions, 1 quartered, 2 sliced fine
- 2 tbsp ghee/clarified butter
- 5-6 cloves garlic
- 1″piece ginger
- 2-3 green chilies {deseed if required}
- 2 tsp garam masala
- Juice of 1 lime
- Salt to taste
- 3 tsps green chutney {optional}
- 1 stick cinnamon
- 1 small bunch fresh coriander, chopped fine
- 2-3 small red chilies, optional
- Dhungaar / Smoke
- 1 small piece wood coal
- 3-4 drops melted ghee
Method:
- Fry the 2 sliced onions in the ghee until crisp and golden brown.
- Grind the quartered onion with ginger, garlic and lime juice to make a smooth paste.
- In a large bowl, whisk the yogurt. Mix in the onion paste, caramelised onions, green chilies, red chilies if using, fresh coriander, stick of cinnamon, green chutney and garam masala. Add salt as required {you can taste it at this time to check}. Adjust seasoning if required.
- Now mix in the chicken pieces well, turn into handi / casserole/ baking dish, cover tightly and leave to marinate in the fridge for a few hours, preferably overnight.
- Place the handi/casserole in a bigger empty metal bowl. Place a tiny metal bowl half filled with water on the lid of the casserole.
- Place in oven set at low heat and bake for about 1 1/2 hours. Let it sit for a while.
- Open and stir gently to get the gravy uniform. Adjust salt if required. Add some more lime juice if you like, maybe some more fresh coriander. Smoke it if desired.
- Make a tiny bowl with a aluminium foil. Place a hot burning coal in it and quickly drizzle a few drops of melted ghee/clarified butter over it. The coal will begin smoking immediately. Tightly shut the lid and leave for about half an hour.
- Note: Left overs can be deboned and used in wraps {reduce the curry to almost dry}
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Also find me on The Rabid Baker, The Times of India