I have a very small window of time to cook. Ashwin is 3 now and is a little chatterbox just like me. He is curious like any 3 year old can be. There are days he will sit on the island, ask questions and watch me cook and on other days will tell me he is not hungry and he just wants me to play with him. Today was one such day when he wanted me to play and I told him I will be with him in a jiffy. I had to keep my word. What works for days like this is when I have chicken already thawed and cubed. I am learning to be a lot more organized than I used to be in the kitchen. When I have the time, I chop up some ginger and garlic and make a paste handy in my fridge. Stock up my pantry with coconut milk, tomato sauce, tomato paste etc. When Rajesh helps me in the kitchen, he chops an onion or two that is ready to be used. You get the drift?
Oil – 1 T
Ginger & Garlic paste – 2 tsp
Onion – 1 cup,roughly chopped
Tomatoes -1/2 cup, roughly chopped
Garam Masala – 1 tsp
Turmeric – 1 tsp
Salt – 1 tsp apprx to taste
Boneless Chicken – 1 lb, cubed
Water – 1/2 cup
Coconut milk – 1/2 of a can
Mint – 3 leaves, finely chopped
- Heat oil in a saute pan that has a lid. When the oil is hot, add ginger garlic paste and onions and saute until the onions turn translucent.
- Stir in the tomatoes and cook until they are almost lose its shape.
- Sprinkle salt, turmeric and garam masala and fold it in with the curry mixture.
- Add chicken and half a cup of water.
- Turn the heat to medium low and allow it cook for roughly 8-10 minutes
- Stir in coconut milk and mint leaves and simmer for 5 minutes.
- Check for seasonings and adjust to your taste.
- I did not add any cayenne or peppers since Ashwin does not like very spicy food. Add cayenne with other spices or if you are adding thai peppers, cook along with onions.
- Add more water or coconut milk to your liking.
- Serve with rice or rotis