Sweet Chicken Curry

Tragically urban, rootless, ruthless civilization becomes breath-chocking, humans no longer taste the earth and the jungle. Kingfishers, glimmer of glow worms, Squirrels don’t fly in rhythm anymore.

We live in an age that holds our mind in a cage. This age calls darkness ‘Light’. We no longer hold the key. Our spirit never gets to set free.

TV turned our minds into a black mirror; black mirror knows no reflection. It is wrapped around with endless needs, wants, greed, pride, vanity, backstabbing, propaganda, bombarding, politics, hide-‘n-seek with the truth.

Life becomes a curse.

To break the curse, I’ve stopped watching TV. It’s been four years now. Friends, books, prayers, gardening and cooking replaced TV and LIFE is going as GOOD as it gets.

I always have time to create some hypnotizing alchemy in the pan ♥ I have time to make a meal for YOU that taste like a poem ♥ I have time to slowly, gently, unhurriedly drape myself with the twirling, swirling scent of  deep,  soul-soothing, passion-igniting chicken curry and steamed rice ♥

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That pulse-quickening intensity of irresistible smoothness! That bright-flavored lightness which you are going to remember the next day. And the day after. Forever.

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Ingredients:

• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 large Tomato, roughly chopped or paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 large onion, thinly sliced
• 3 tablespoons vegetable oil/olive oil/Ghee
• 1 canned full-fat coconut milk 400mL {13.5 oz}
• 3 tablespoons sugar
• 1 kg (1.5 lbs) FREE RANGE whole chicken cut into pieces

Method:

1. Heat oil in a large skillet over medium-high heat. Fry onions till golden brown. Add meat and first 5 ingredients. Simmer for 15 minutes. Stir up.
2. Add coconut milk. A pool of crimson gravy gathers around the pan, if you pour 1 cups of warm water at this point. Cover and cook for 1 hour in low heat until the meat surrenders into tender, juicy chunks.
3. Add sugar. Let the sweetness swirl across the pot. Put the lid back on and cook for another 20 minutes, if necessary.
4. Serve hot on Rice or Roti.

*Note: If you’re using store-bought, growth hormone injected fleshy, too much tender chicken, cooking time will be much shorter.

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 I always have time for preparing-cooking-presenting-eating-sharing-blogging-critiquing ancient, mythical desserts like Roshgolla. Because, home-cooked food’s presence is kind, gracious, as unconditional love always is ♥

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Let the Metropolitan clock stop ticking at your home. Don’t let TV, the Demon, be the key-holder of your soul.

 Category: Chicken, Curry, Meat      Tagged:

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