As I am with my daughter to settle her… at present we don’t have much amenities in the kitchen, just a gas stove and very few things, rest of the things are all on the way including all the ingredients … frankly speaking we are a bit feed up eating the restaurant food.. we had ordered some vegetables that can sustain without fridge for some days like potatoes, onions, tomatoes, garlic, ginger and some green chillies from Bigbasket.. was wondering what can we cook in a easy way.. my daughter loves chicken.. got some chicken and chicken masala from blink.. love this app as it just deliverers anything within 90 minutes… we had some all spices leaves that I had carried with me as it grows abundantly in my house and turmeric powder that I make at home, but the question was how to arrange garlic ginger paste.. cannot buy readymade as there is no refrigerator.. suddenly I realised that I had a small chopping board and a rolling pin.. that was my wooden shil batta for today…
Since I have only one pan.. I used same pan to mix the chicken with the masala and cook the chicken directly in the same pan.
Here is the recipe for Jugadu Chicken Curry 🤗
Ingredients
500 grams of Chicken with bones or boneless
2 Medium size Potatoes peeled and cut into 2
1 Medium size Onion sliced
1 Big size Tomato sliced
1 small piece of Ginger peeled and cut into tiny pieces
5 to 6 Garlic cloves peeled
3 to 4 Green Chillies
Few handful of Coriander leaves
2 tbsp Chicken Masala powder
3/4 tsp Turmeric powder
Salt to taste
2 Dried AllSpice leaves or Bay leaves
2 tbsp Sugar syrup
2 to 3 tbsp Mustard Oil
Method
The name jugadu chicken curry is given as I didn’t have grinder or mortal - pestal.. I used chopping board and rolling pin to grind the green masala (ginger, garlic,green chillies and coriander leaves).
Take the pan or wok in which the chicken will be cooked, add the chicken pieces, cut potatoes pieces, some sliced onions, some sliced tomatoes, 3/4 of the green masala, chicken masala powder, salt, turmeric powder and 2 1/2 tbsp mustard oil. Mix all ingredients together. Place the pan or wok on the gas stove and switch on the flame, cover the pan or wok and cook on medium low flame for 5 minutes, stirring the ingredients occasionally. Now add the remaining green masala, some more tomato - onion slices and 2 all spice leaves. Stir and cook for a minute. Add a cup of water or as much water required for the gravy. Cover and let the gravy simmer the gravy for 2 minutes, add the sugar syrup - (I used it from the the rosogolla syrup as I didn’t have any sugar at home) and stir, now cook the gravy until the chicken pieces and potato pieces have cooked well. Switch off the flame, drizzle the remaining mustard oil, garnish with coriander leaves and serve with hot rice.
