Sunday Lunch Chicken Curry
As children growing up in Kolkata, a lot of us really looked forward to Sunday. India is a country where if you are not educationally inclined, you really have a bleak future ahead! This is what was drilled into our heads from a very young age by every single school teacher who taught us. So after the constant brainwashing and forty minutes long study periods, seven hours of school a day for five days a week, Sunday was all I ever looked forward to. We could sleep in late, and have ice cream in the evenings but most of all I loved Sunday lunch! Weekdays lunches were pretty much vegetarian but Sunday meant a delicious homemade Chicken Curry and how all of us kids loved it!
The recipe, which then seemed amazing to me, is simple chicken curry recipe and is without frills or fuss. If you’re bringing up kids who are growing in leaps and bounds and pretty much hungry all the time, a mother will need to keep recipes simple and quick!
Here are step by step instructions, with pictures, for making Sunday Lunch Chicken Curry. Do go through the recipe below the images for detailed instructions –
- Chicken - 500 Grams Cut into Medium Sized Pieces
- Potatoes - 3 Medium Sized, Cut into Halves or Quarters
- Tomatoes - 2 Medium, Chopped
- Green Peas - ⅔rd Cup
- Onion - 1 Large, Finely Sliced
- Ginger Paste - 1 Teaspoon
- Garlic Paste - 1 Teaspoon
- Cinnamon Stick - 1" Whole
- Green Cardamom - 4 Whole
- Cloves - 5 Whole
- Cumin Seeds - ¼th Teaspoon Whole
- Garam Masala Powder - ¼th Teaspoon
- Coriander Powder - ½ Teaspoon
- Turmeric Powder - 1 Pinch
- Kashmiri Chilli Powder - ½ Teaspoon
- Salt - To Taste
- Oil - 2 Tablespoons
- Water - ½ to ¾th Cup
- Place a cooking pot on the stove and turn the heat up to medium.
- Add the oil and when the oil is moderately hot, add the sliced onions and sauté. Add whole cumin seeds now.
- When the onions are ¾th the way golden brown, add the remaining whole spices or masalas and continue to sauté.
- When the onions have reached a light golden brown, add the ginger and garlic paste and cook until the raw smell disappears or until the oil starts separating from the masalas. Turn heat to medium-low while cooking the masalas.
- Add the chopped tomatoes now and cook until tomatoes are soft and mushy and have turned a deeper color of red.
- Add the powdered spices and stir. Keep the heat on medium-low.
- Next, add the chicken pieces and stir in the masala base till slightly translucent.
- Add salt and add water. Stir well and let the chicken curry cook for 25 minutes. Stir occasionally.
- In the meantime, fry the potatoes in a little bit of oil until they turn a nice golden brown and set aside. We do not want to cook the potatoes completely. we want to cook them half way through.
- After 25 minutes, remove the lid and add the fresh green peas and fried potatoes. Stir well and place the lid back on.
- Cook for 10 minutes more and remember to stir occasionally.
- After 10 minutes, remove the lid and check if all the elements in the curry have cooked properly or not. Check seasoning and adjust if needed.
- Stir in Garam Masala Powder.
- Cook for 5 minutes more if needed.
- Serve hot and hot and enjoy with pulao and salad!
And there you have it! A homemade chicken curry recipe from the days when life was simple and without all the complications we have today with all our smart gadgets and what not. We found joy in the simple things of life and actually played football in a field with grass growing on it! There always were the hoitie toities who tried to complicate life, but who cared about them? I wonder if I’ve become a hoitie toitie now? Must ask my wife. I’ll be sure to get an honest answer!
I would sincerely appreciate it if you made this wonderfully simple recipe. I do hope that you will share in the joy of a recipe from my childhood!