Sunday style Chicken Curry…a taste of the Past!
Food and nostalgia go hand in hand together.Just the smell wafting from the kitchen is transporting me to those childhood Sundays when my Bappa ( father) would religiously leave the house early in the morning with a bag to the fresh produce market to grab the best,fleshy,tender chicken and to avoid the long queue at the butchers.In his opinion the more the crowd at the butchers the less was the chance to get good quality meat.
With the Mahabharata blaring in the TV set in the drawing room my mom would marinate it with curd and spices, to be cooked in an hour. It’s funny how nostalgia clouds the mind.The mere sight of the spicy, colourful,bubbling chicken curry on the stove is all that’s needed to recall positive, childhood associations you would rather hold on to.Every Odiya household had a chicken or mutton curry sizzling in their pots on Sundays for their larger than life Sunday lunch….infact I call it Sunday style Chicken Curry.
The nostalgia inducing chicken curry or Kukuda Jhola in Odiya is a rich, spicy gravy with big chunks of potatoes and curry cut chicken.It tastes best when pre marinated and the authentic taste comes from the mustard oil used for preparation.Back in our household in Odisha our house help grinds the spices and masalas on a heavy grinding stone called Sila Bata or Sila Pua.I have always felt that traditional ways of preparation of recipes imparts much better flavours and taste to the dishes.
This Jhola goes very well with steamed rice and an Indian salad of cucumber, tomato, onion rings sprinkled with rock salt, pepper and lemon juice. What beautiful, chicken filled, delicious memories!!
| Servings | Prep Time |
| 5 serving | 120 minutes |
| Cook Time |
| 30 minutes |
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Food and nostalgia go hand in hand together.Just the smell wafting from the kitchen is transporting me to those childhood Sundays when my Bappa ( father) would religiously leave the house early in the morning with a bag to the fresh produce market to grab the best,fleshy,tender chicken and to avoid
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- 1 kg chicken Curry cut .
- 02 potatoes , cut in big cubes .
- 03 Onions big , grated or ground .
- 02 tomatoes , chopped .
- 2 tbsps ginger garlic paste .
- 1 tsp Cumin seeds jeera or .
- 2 green chillies slit or according to your taste .
- 1 tsp cumin coriander garam masala each , and powder .
- 2 tbsps coriander chopped .
- 2 tbsps mustard oil .
- 3 - 4 Cardamom Elaichi green or choti .
- 1 inch cinnamon stick or dalchini . pc
- 3 - 4 cloves or laung .
- 2 bay leaves tej or patta .
- 1 1/2 C water hot .
- 3/4 C curd .
- 1 tsp turmeric powder .
- 1 tsp chilli powder .
- 1 tbsp mustard oil .
- to taste salt .
- Marinate the chicken with the marinade for at least 1-2 hours before cooking.
- Heat the mustard oil in a wok till smoking point and lessen the flame.
- Fry the potatoes in the oil till light brown and keep it aside.
- Fry the cumin seeds and the whole garam masalas in the remaining oil till it splutters,add the sugar and let it brown.This gives a nice caramelised colour to the curry.
- Add the grated onion,fry till transparent.
- Add the ginger garlic paste and fry till the raw smell goes away.
- Now add the chopped tomatoes and cook till the oil separates or till the masala attains a nice dark brown colour.
- Add the marinated chicken to the masala and cook on medium heat for 3-4 mins and then add the potatoes and fry for 1-2 mins more.
- Sprinkle the coriander and cumin powder and mix thoroughly.
- Add the hot water to the chicken and potato and cover the wok and cook for 5-7 mins more.
- Lastly sprinkle the garam masala and give one nice boil to the curry.
- Turn off the flame and garnish with chopped coriander.
- Serve with steamed rice and enjoy.
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