In case you are wondering if such a curry exists, I am sure it does. I can guarantee you that every Indian bachelor, non-vegetarian of course, who relocated either for higher studies or a job would have had the urge to cook a chicken curry with meager provisions or cutlery available to them. I have certainly experienced it when I started my career in the US.
If you are new to Indian cooking, this is a good starter Chicken Curry. I had a similar situation, although under different circumstances, this past weekend when I had to cook chicken curry in very little time and I also had ran out of groceries.
So here are the ingredients I used:
1.5 lbs of Chicken
20 curry leaves
2 tsp Cooking Oil
2 tsp Garam Masala Powder
2 tsp Ginger-Garlic Paste
Salt, Chilli Powder and Turmeric (just a pinch)
That is all!
I usually go for Boneless and Skinless Chicken Thighs, which is what I used this time as well, cut them into bite size cubes, washed and set aside. I started the stove, set it to medium high and put a wok-pan on it and let it heat up for about 30 seconds. I usually use wok style pans that are thick to make curries. I poured in the oil and let it heat for about 2 minutes.
I then added the curry leaves, sauteed them for a few seconds until fragrant aroma came out and then added the ginger-garlic paste. Be careful as there will be a lot of spluttering at this point. I then added the chicken into it and sauteed it. I sprinkled a pinch of turmeric all over the chicken and sauteed again.
I then added about a tsp salt, sauteed again, added half a teaspoon of chilli powder and sauteed again. You can add more chilli powder if you want and also some sliced green chillies if you want it hotter.
I closed the lid so that the juices from the chicken ooze out and the chicken starts cooking. I let it cook for the next 5 minutes while checking it and mixing the chicken every minute or so. At the end of the 5 minutes, I added the Garam Masala powder, mixed thoroughly and put the lid back again.
I let it cook for another 10-15 minutes with the lid on – checking every now and then to ensure that the curry does not burn and also mix the pieces well in the gravy. Mind you, the gravy is essentially made of the moisture from the chicken, salt and the oil you added. At the end of 15 minutes, I checked for taste to ensure salt is OK and the spice level is what I wanted. I also checked to see if the chicken pieces cooked well. For me, if I can cut a piece with the ladle I am using, it is done. And voila, the chicken curry is done!
If you are wondering what I was doing while the chicken is getting cooked, I was not idle. I helped myself to the beverage you see out of focus in the above picture – a nice Margarita. Again, I did not go for anything complicated and made the basic Margarita. Here is how I made it:
Add 6 ice cubes into a cocktail mixer, squeeze juice from one lime (you can use lemon if you prefer), two ounces of Tequilla and one ounce of Grand Marnier. Shake well and pour it into a Margarita glass that is rimmed with salt.
Once the Chicken curry was done, I served myself a sumptuous dinner with rice, Chicken Curry, Tomato Rasam with the Margarita!
Hope you enjoyed reading this as much as I enjoyed this meal and hopefully will encourage you to try this experiment in your kitchen!