cooking chicken (laziest method)
May. 31st, 2019 04:00 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dragonlady7via http://bit.ly/2YZj6sU
walburgablack:
So, the thing is of course there is no such thing as cooking Indian food, because where from and when from and how fancy a meal for, right?
But, standard Sunday chicken curry goes like this in my house, unless my uncle is cooking, in which case it goes really fancy.
You marinade however much you’re cooking, usually about one kilo, with salt, curd, turmeric, red chilli powder. Everything except the salt is optional, though if you leave out the curd you gotta use vinegar instead.
Stick in the fridge for anywhere between two hours to overnight. Longer it marinades the less time actual cooking takes.
Chop three-four onions, fifteen-twenty cloves of garlic, three-five tomatoes, depending on size.
Heat oil in pan/pot/pressure cooker. Add star anise and bay leaf if desired.
Saute onion till translucent/golden.
Saute garlic till golden.
Saute tomatoes till reduced.
Oh, also because Bengalis add potatoes to everything, if you want potatoes (or other vegetable of choice) please add them at this point.
Tip in chicken and saute till golden and letting off liquid.
For gods’ sake, season the food. Salt after tasting to check whether it needs any post-marinade; pepper like whoa, add cream or cheese or basil or coriander or whatever your heart desires.
If you want it dry-ish, brown another five-ten minutes and take off the heat.
If you want a curry, add water and let cook. If cooking in a pressure cooker you can of course force the issue. Two whistles oughta do it.
Doing this again today with a culled laying hen, to see if a more flavorful chicken adds anything to what was a lovely dish the last two or three times I’ve done it. First hitch is that cutting up a laying hen is much more difficult than cutting up a big fat broiler, so the chicken is randomly hacked and literally torn into pieces in some cases, but I didn’t cut any fingers off so I’m taking it as a win. Using the Instant Pot and almost the last of last year’s canned tomatoes, too. So, we’ll see!
walburgablack:
So, the thing is of course there is no such thing as cooking Indian food, because where from and when from and how fancy a meal for, right?
But, standard Sunday chicken curry goes like this in my house, unless my uncle is cooking, in which case it goes really fancy.
You marinade however much you’re cooking, usually about one kilo, with salt, curd, turmeric, red chilli powder. Everything except the salt is optional, though if you leave out the curd you gotta use vinegar instead.
Stick in the fridge for anywhere between two hours to overnight. Longer it marinades the less time actual cooking takes.
Chop three-four onions, fifteen-twenty cloves of garlic, three-five tomatoes, depending on size.
Heat oil in pan/pot/pressure cooker. Add star anise and bay leaf if desired.
Saute onion till translucent/golden.
Saute garlic till golden.
Saute tomatoes till reduced.
Oh, also because Bengalis add potatoes to everything, if you want potatoes (or other vegetable of choice) please add them at this point.
Tip in chicken and saute till golden and letting off liquid.
For gods’ sake, season the food. Salt after tasting to check whether it needs any post-marinade; pepper like whoa, add cream or cheese or basil or coriander or whatever your heart desires.
If you want it dry-ish, brown another five-ten minutes and take off the heat.
If you want a curry, add water and let cook. If cooking in a pressure cooker you can of course force the issue. Two whistles oughta do it.
Doing this again today with a culled laying hen, to see if a more flavorful chicken adds anything to what was a lovely dish the last two or three times I’ve done it. First hitch is that cutting up a laying hen is much more difficult than cutting up a big fat broiler, so the chicken is randomly hacked and literally torn into pieces in some cases, but I didn’t cut any fingers off so I’m taking it as a win. Using the Instant Pot and almost the last of last year’s canned tomatoes, too. So, we’ll see!
