There is something vaguely therapeutic about making a curry. The chopping, the frying, the slow build-up of myriad layers of flavor, the addition of the same ingredients in three different forms, at three different times, the occasional overnight marination…
It teaches you patience, it teaches you perseverance… it teaches you that good things come to those who wait. There is nothing more satisfying than digging into a curry that you have been prepping for a couple of days and finding that it is a true culmination of all that was promised when you began
Sometimes, just sometimes though, one does wish for a curry that can be made in the time it takes for your favorite curry shack to deliver! Something that is not too complex and fast enough to whip up for a quick weeknight dinner.
Well, this Chicken Masala is just the ticket! No marination needed, simple ingredients and it all comes together in 20-25 minutes. Succulent morsels of chicken cooked in a tantalising tomato sauce. Light and delicious!
Serve it with some steamed rice, chapatis or even whole grain bread and you are in for a treat!
I am bringing over a large helping of this deliciousness over to Angie’s Friday Fiesta! Did you know there is a very special surprise at this week’s party? Join us and find out what it is!! It is BIG, I’ll promise you that 😀 And this week’s co-hosts Tracy @Scratch It Cook and Nancy @Feasting With Friends are sure to make it an affair to remember. See you there!
Here’s the recipe.
Quick Chicken Masala
1 kg boneless Chicken, cubed
2 tablespoons cooking Oil
1 teaspoon Cumin Seeds
1 teaspoon Fennel Seeds
4 large cloves Garlic, chopped
4 large Red Onions, chopped
3 medium Tomatoes, chopped
1 teaspoon Ginger, chopped
2-3 Green Chillies, chopped
1 sprig Curry Leaves (optional)
1 tablespoon Red Chilli powder (reduce as per level of heat desired)
1 teaspoon Black Pepper, crushed
1 teaspoon Cumin Powder
Salt to taste
A small bunch Cilantro
Heat oil in a saucepan. Add cumin seeds and fennel seeds.
Once they release flavor, add chopped garlic. Saute for 30 seconds.
Add the chopped onion, tomato, ginger and green chillies.
Stir fry until the onion turns brownish.
Add the curry leaves and the dry spices and mix well.
Add the boneless chicken cubes and salt and stir for a minute.
Cook on a low flame, with a lid on top for about 10 minutes, or till the chicken cubes are cooked through.
Serve the dish garnished with chopped cilantro.