Slow-Cooked Chicken Curry

Yesterday I made this slow-cooked chicken curry. It was different from the way I normally make chicken curry, but it turned out pretty well. The great thing about slow cooking is that you give a chance for all the spices to really immerse with the other ingredients and seep into the meat. The curry ends up being very moist and flavourful. The drawback is that it takes a long time, but I think once in awhile, this is totally worth the effort. 

SpiceRoast

Love the aroma of yesterday’s spice mix for slow-cooked chicken curry. Recipe will be on the blog soon. #eelamflavour #spices #spicy #instagood #instafood #colourful #curry #cooking #homecooking #tamil #tamilcooking #foodie #blogger #aroma

ChickenCurry

Slow-Cooked Chicken Curry
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Ingredients
  1. 1 whole chicken, cleaned and cut into cubes. Keep the bones as this enhances the flavour.
  2. ~ 15 curry leaves
  3. 2 tablespoons Jaffna Curry Powder
  4. 2 tablespoons cumin
  5. Half a tablespoon mustard seeds
  6. 3 tablespoon salt
  7. 1 tablespoon crushed peppercorns
  8. 3-4 cardamom pods
  9. 5-0.75 tablespoon fennel seeds
  10. Half a cinnamon stick
  11. 1-1/2 whole onions sliced thinly
  12. 1 teaspoon turmeric powder
  13. 2-4 tablespoons curry powder
  14. 1 Roma tomatoes
  15. Small piece of tamarind, mixed with half a glass water
  16. 1 whole garlic clove
  17. Ginger- small piece
  18. 3-4 Red dry chillies
  19. 1 tablespoon Coriander seeds
Instructions
  1. In a pan, heat half a spoon of oil, and slightly roast 5-6 curry leaves, 1 tablespoon of coriander seeds, half a tablespoon of cumin seeds, half a cinnamon stick and 3-4 red dry chillies. The chillies really add flavour and a kick, so if you can handle the spices, feel free to up the spice level. Only fry it for a few minutes so that it browns, but does not burn. Remove this from heat and let it cool down.
  2. Once this spice mix has cooled down, grind this into a paste with the grinder and set it aside. You won't be needing this for awhile.
  3. For this, you will need to clean and dice a whole chicken, with the skin removed, but the bone-in. Many butchers will do this for you. Once you have a diced chicken, remove all the excess skin, and wash it thoroughly with water and turmeric. Remove all the excess water, pat it dry with paper towel or clean towel. You want the meat to be dry, so that when you fry it, it doesn't sputter.
  4. In a pan, heat a tablespoon to 2 tablespoons of oil. When the oil is hot, add half a tablespoon of cumin seeds (not ground) and half a tablespoon of mustard seeds. Let them pop and fry.
  5. Add 1-1/2 whole onions, slivered. Let them fry on low heat until they turn golden brown. This can take up to 10 minutes, so just be patient and mix as necessary to prevent burning.
  6. Now this is where things get different from the regular way I make chicken curry. Now in this slow cooked version, I add the chicken pieces now and let it fry for a minute or two on low heat.
  7. Then you add a tablespoon of ginger-garlic paste. For my paste, I added 5 large cloves of garlic with a cm size piece of ginger and ground it together in the blender.
  8. Next, in a blender, add the tomato and make a paste. Add this to the curry.
  9. Mix everything well together.
  10. Add 2 tablespoons of Jaffna curry powder, salt, half a cup of tamarind water (less if you don't like sourness, in this case, just add some plain water) cover and let it simmer again, on low heat for half an hour.
  11. Open it and mix the curry. Add your spice blend to the curry, add salt again, mix and cover again and let it cook for another half an hour. Be sure to check you chicken. My chicken took about an hour and 10 minutes to fully cook through on very low heat, but depending on the size of your chicken, the heat of your stove, it can cook faster, so make sure you check to prevent burning and overcooking the chicken curry.
  12. If you are worried about whether the chicken cooked through, you can cook it on high heat for about 2-3 minutes before you are done.
  13. Add some more curry leaves.
  14. Check the consistency of the gravy - if you have too much water, you can let it cook on a little higher heat so it evaporates, if you don't have enough gravy, add some water or tamarind water to curry and let it simmer.
Notes
  1. Chicken is a good source of protein. Whenever buying chicken, try to buy organic chicken, raised without hormones. Many local butchers that carry organic chicken will actually skin and cut a whole chicken in cubes for curry if you ask. When making chicken, make sure you remove all the excess skin and fatty content. You want the curry to be as lean as possible. Yes, the fat can add flavour, but it is not good to consume large amounts of fat. Many of the ingredients used in this recipe help offset eating a heavy chicken curry – for instance the cumin helps aid in digestion.
Eelam Flavour - Tamil Recipes https://www.eelamflavour.com/

Upma with Soybeans and Parrupu

I love upma, it feels so light and fluffy. Today I decided to eat veggie and ate this with soyabeans curry and parrupu curry. Recipes are tagged. 

upmaandsoya

Curry Derived from Kari

The word ‘curry’ was derived from the Tamil word ‘kari’. The word curry is an Anglicized form, and is first believed to be used by the Portuguese in the 1500s. ‪#‎didyouknow‬ ‪#‎foodforthought‬ ‪#‎tamilfacts‬ ‪#‎funfacts‬ ‪#‎dyk‬ ‪#‎food‬‪#‎spices‬ ‪#‎cooking‬

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