Indira Nagar Chicken Curry

Happy to report that Indira Nagar Chicken is now officially on my Boring Indian Food Workshop menu! I chucked this thing together in my little flat in Bangalore back in 2010, and it’s served me well ever since. Here’s the #recipe:

1. Heat oil, add 1 tsp cumin seeds and 1 bay leaf.
2. Add three finely chopped onions and cook till brown.
3. Add 2 tbsp Ginger-Garlic paste, 4 slit green chillies and a splash of water. Cook on high heat.
4. Add 1 tsp turmeric, 1 tsp Garam Masala powder and 3 tsp Coriander powder. Fry this masala well. It’s the only damn thing you’re doing for this bird.
5. Add 1 kg chicken (on the bone), salt and mix well. Cook for 5 min on high heat or till the meat starts looking white on the outside. I realise that there’s no way you can tell what the meat looks like on the inside but wanted to write that anyway just to mess with you.
6. Cover and cook on medium heat for 25 min
7. Open the pan and add half a cup of coconut cream OR 1 cup of coconut milk. No, not coconut water. That is a completely different thing.
8. Add 1.5 tsp of freshly ground black pepper, mix and cook covered for another 10 min
9. Open and garnish with some chopped coriander. Or not. It doesn’t really matter. Serve with roti / bread / rice / blueberry muffins.

Hit me up if you want to learn how to cook this recipe in person. In case you’re tuning in late, I run terribly dull cooking classes in my spare time.

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