Chicken curry, simple and spicy

Chicken curry, simple and spicy

This curry is simple and very tasty. No long tedious sautéing masala and onion. Onion is the second main ingredient here- shallots or pearl onions and red onion. You can make a milder version of this curry by adding a cup of coconut milk in the end.

Skin the whole chicken and cut into small pieces. Puree half a red onion in blender with just enough water. Peel the shallots/pearl onions (this is the only time consuming step. You can substitute pearl onions with cubed onions.) Combine chicken with the onions, onion paste, spice powders, lemon juice and vinegar. Marinate overnight in the refrigerator. If short of time, marinate for half an hour at room temperature. Cover and cook over low flame for 10- 15 minutes and then over medium heat for 10 minutes.

Heat oil in a wok. Sieve out the chicken and shallots from gravy using a slotted spoon.  Deep fry to light brown. Keep the wok covered as you fry, this may splutter. Combine the chicken with the gravy and bring to boil. Let the curry reduce to your liking. Add a cup of coconut milk and simmer for 5 minutes (optional).  Serve with rice or roti.