Recently I received two sample packets of crispy fried onions. I was not exactly sure of what to do with them so did not open the packets. Then one day I was stir frying broccoli and I decided to add some of the fried onion.
It was okay but nothing great. Again the packet lay as it was, with just a little bit of it made use of.
Today I decided to prepare some chicken curry and then the idea bulb lit up. Oh yes! I could use these crispy fried onions to prepare a rich gravy.
And this is how my chicken curry went.
The cooking time was cut drastically since the onions were fried and ready for making the gravy. The taste was rich, spicy and wonderfully different.
(These fried onions were from EGK foods. You can get your share from http://egkfoods.com)
Ingredients:
- Chicken – 400 gm
- Crispy fried onions – 20 gm
- Cumin seeds – 1 tsp
- Coriander seeds – 2 tsp
- Whole red chillies – 3
- Cinnamon – 1/2 inch stick
- Cloves – 3
- Pepper corn – 5-6
- Green cardamom – 2
- Turmeric powder – 1 tsp
- Cardamom large – 1
- Bay leaf – 2
- Garlic – 5 cloves
- Ginger – 1 inch piece
- Tomato puree – 2 tbsp
- Oil – 3 tbsp
- Salt as per taste
Method:
Wash the chicken and rub turmeric and salt into it. Keep aside.
Grate the ginger and garlic and keep aside.
Heat a heavy bottom dish. Add the dry spices and roast for a minute or two. The cumin will begin to splutter.
Add the crispy fried onions and cook some more. When you smell the aroma of the spices you know your spices are done.
Transfer all the spices to a mixer jar. Allow to cool for some time.
Finely grind all the spices. You can use a mixer or a traditional mortar and pestle.
In the same dish heat the oil. When the oil is hot add the large cardamom and bay leaf.
Next, add the ginger and garlic. Allow the ginger and garlic to cook for some time, approximately 3-4 minutes.
Now add the ground masala, mix very well and add the tomato puree.
Allow the tomato puree to cook for five minutes.
Add the chicken pieces to the masala and mix very well. Cover the dish and allow the chicken to cook for ten minutes.
Open the lid and add two cups of water or depending upon the gravy consistency you want.
Let the gravy and chicken boil till the chicken is soft and cooked.
Garnish with coriander leaves.
Serve hot with rice or parathas.