EVERYDAY CHICKEN - A SIMPLE CHICKEN CURRY (VERSION ǀ)

My husband has a very strong sense of humor, one cannot get bored in his company. He always brings smile on the face of those around him with his jolly nature. One thing which I enjoy thoroughly is the names he gives to the dishes cooked by me, be it a simple dal or an exotic, gourmet dish. After much brainstorming for the title of this post, chicken curry kept coming in my mind but it sounded toooooooooo boooorrrrrrriiiiiiiing........ I decided to ask him for the name, something which should be different and bang there he was, instantly came up with this name and left me laughing for quite a while. According to my husband the name of this chicken curry should be "CHICKEN TORTURE", coz I make it quite often.

I think of all the dishes made out of chicken, chicken curry is the easiest and simplest to deal with. In Pakistan, It is prepared in almost every house and everyone has their own way of making it. Only I make chicken curry in many different ways and every time it turns out delicious and mouth-watering.

CHICKEN STORAGE TIPS

I found these tips about storing chicken on food network recently and thought it might be useful to you.

► The best place to keep chicken in the fridge is its back part, as this is the coldest part, away from other foods.

► Raw chicken should be used within two days of buying, otherwise freeze it for up to two months.

►Wrap individual servings in plastic wrap and stow away in your freezer. Thaw them in the bottom shelf of the fridge the night before you plan on using them.

NOTE:

Raw or Undercooked Chicken contains 'Salmonella', a bacteria which is responsible for various diseases so always handle chicken with care, separate cutting board should be used for this purpose which should be thoroughly cleaned and washed alongwith hands, knives and countertop after each use.

Here goes the recipe for my style chicken curry or chicken torture..well whatever you like to sayyyy..... may be Everyday chicken sounds OK.

INGREDIENTS

1 lb CHICKEN
1 ONION
1 TOMATO
2 BAY LEAVES
2 CINNAMON STICKS
5-6 BLACK PEPPERCORNS
3-4 GREEN CARDAMOM
2 BLACK CARDAMOM
5-6 CLOVES
2 TSP GINGER/GARLIC PASTE
SALT TO TASTE
1 TSP RED CHILLI POWDER
1/2 TSP TURMERIC POWDER
2 TSP CORIANDER POWDER
2 TBSP TOMATO PUREE OR 2 CUBES
2 TBSP YOGURT
WHOLE GREEN CHILLI (FOR GARNISH)
1/4 CUP OIL

STEPS OF PREPARATION

1.Heat oil in a large pot, add all whole spices and fry for a minute, then add finely sliced onion and fry till golden brown.

2.Add ginger/garlic paste and tomato, fry for a few minute, add chicken pieces and stir till it turns its colour.

3.Stir for a minute then add salt, turmeric, red chilli powder and coriander powder and fry till oil separates (can add small quantity of water to avoid the spices from getting burned).

4.Now add yogurt and tomato puree, mix well and let it cook till done (add water if required).

5.Garnish and serve hit with rice or roti.