Aug 26 2008
India is very famous with curry… Turmeric , red and green chilly, ginger, coriander, etc are the common spices which are used in cooking. In some of the homes in India, people still use fresh turmeric, chilly, ginger and other spices, but in some homes which are more modern and open to changes, people have learn to cut the long process in cooking by using ready to use spices.
Rather than making the paste from the fresh spices, some people have change the pattern to use the powder spices. Frankly speaking, after living for more than 6 years in India, I understood why most of the ladies prefer to stay at home to be a full time housewife rather than pursuing their career. Indian are still quite traditional in the way they eat and people are not so open up with the habit of eating outside.
It takes quite a lot of time to cook Indian food, people can spend hours to prepare the food in the kitchen. But with all the spices powder, cooking the curry has become less burden.
After some trials, I found my own style in cooking the curries. The recipe which I’m going to share today is a very simple way of making the curry. I have learnt, if I don’t cook the curry too heavy, it will reduce the pressure in my stomach I still sometimes feel bad in my stomach if I eat heavy curry, maybe because I’m still not used with this spicy food yet. So, I tried to modified the cooking to suit my stomach condition. Most of all, it doesn’t take so much of time to cook this curry.
- 400 grams chicken – cut in medium size
- 2 pcs Carrot – slice length wise
- 2 pcs Cucumber – remove the seeds and slice length wise
- 1 cup sliced cauliflower
- 100 grms onion leaves – cut about 3 cms in length
- 3 pcs tomatoes – dice
- 2 pcs onions – chopped
- 2 cloves garlic and 1/2 cm ginger – make a paste
- 3 tbs oil
- Salt – as per taste
- 1/2 tsp sugar
- 1/2 tsp turmeric powder
- 1/2 tsp red chilly powder
- Heat the oil in the wok
- Add the onions and fry until brownish
- Add the paste of garlic and ginger and fry few 1 minute only
- Add the tomatoes and stir
- Reduce the flame and cover the wok until the tomatoes become soft and thicken. Stir for few times
- When the tomatoes become soft and thicken, add the turmeric powder, red chilly powder, salt and sugar, mix well for 1 or 2 minutes
- Add the water and stir
- Add the chicken and cover it until the chicken become tender
- When the chicken almost done, add the carrot, cucumber and cauliflower
- Cook until the chicken and vegetables done and the gravy thicken
- Taste it and add more salt if required
- Turn off the flame, add the onion leaves and stir
- Serve hot