It’s my first post~~. I want to share a story about 10 days after I moved from Holland. On a nice Jakarta not-so-hot weather, I was laying down like any usual lazy day. Until my mom showed up and asked me to cook something. I was forcing myself to get up before she started talking non stop about how a girl should be helpful on household tasks and so on. I am sure you don’t want to hear more. But don’t judge me, I’m maybe lazy to cook right now, because unlike a month ago, I am living in one of world’s food heaven now. Not only Jakarta offers much more options cuisine, but also why do you need to look for tasty food outside if you can have free great plenty of homemade food at home?
Back to my home situation, my mom was busy clearing stuff on the pantry, and we found Indian spices from my big brother that he bought from his Indian trip last summer. So she asked me to use it with Chicken since we had on our fridge. I had a few choices of garam massala for different types of Indian chicken curry like Chicken Tandoori, Chicken Tikka Massala or Chicken Biryani. But when I researched the ingredients for both recipes, some of them were not available close to our home. So I decided to use the normal garam massala. After I picked one receipe from internet (one of youtube video, I don’t remember exactly..).
What great about cooking Indian food in Indonesian kitchen, it is because most of the spices are often used, available in the kitchen, and fresh too! fresh cloves, ginger, tumeric, coriander, and so on. This was my first time to cook Indian food ever! It wasn’t bad at all and I was enjoying the cooking as well. It would be good if we had the curry with nan bread. Since we didn’t have it nor that I could make it, we had it with basmati rice and in replace of Indian veggie pickles, we ate with Indonesian version of pickles (Indonesian Acar) they are similar taste, only the Indian not as sour as Indonesian for me, and of course Indonesian one is more spicy! I hope you can try and enjoy the recipe. Any feedback is always welcome. Good luck!
Indian Chicken Curry
Serving: 4 person
- Wash the chicken and dry it well. Sprinkle salt and pepper and pat the chicken with your hand so it distribute well.
- Put ginger, tumeric, garlic, coriander, cumin, chili powder into a food processor and blend finely
- In medium heat, heat the cooking oil into a pan and toss the cinnamon, cardamoms and cloves and cook until aromatic. Then toss chopped onion, cook until brown. Add the blended spices into a pan cook it well. Add tomato puree and stir nicely
- Turn the heat lower. Add the chicken pieces into the pan and distribute them well. Add garam massala and salt as your taste. Make sure to cover the chicken with the curry
- Cover the pan with a lid and shimmer the curry 30 – 40 minutes until it boils. Take a bamboo skewer or a tooth pick and pierce the chicken to check if it cooked
- Turn of the heat. Put the curry in a dish bowl or plate. Sprinkle the chopped celery leaves on top. Serve with basmati rice and vegetable pickles
If you have a grinder stone or bowl, better use it instead food processor for more aromatic spices.