Here’s another quick recipe I made for my hectic Tuesday and Thursday. It’s not as quick as pasta but if you have a bit of time, for a satisfying chicken curry, it’s pretty quick. This wasn’t on my list to cook but when I raided my freezer, all I had left was this huge bag of five bone in chicken breasts. I usually buy these for my biryanis and kormas but five breasts is a lot for an everyday meal. Since I had to defrost all of it, I just poached all the breasts with some onions and carrots and then used two breasts for last night’s dinner.
It can easily be made with boneless chicken but tastes a little more complex with bone in breasts. However, for a curry in a hurry, use the boneless. The original murgh cholay does not have potatoes but I like potatoes so, in they go! Originally, this dish is from Lahore in North Pakistan. The Lahoris enjoy it for breakfast with hot naan. My version is probably not authentic, but it’s also a quick version.
If you like garbanzo beans/chick peas, you are going to love this. If you increase the quantities, you may not even need rice or bread, eat it like a stew.
If you have ready cooked chicken you can add it in near the end and heat through or you can brown the chicken cubes and finish cooking with the potatoes. I used tinned chick peas yesterday but usually, I like to make this with dried chickpeas that have been soaked and boiled. They tend to be creamier and so in turn, the gravy is nice and thick.
2lbs boneless chicken, cubed or ready cooked chicken
1 onion, chopped fine
1/4 cup Canola or vegetable oil
2 large potatoes, medium cubes
1 15oz tin garbanzo beans/ chick peas
2 teaspoons garlic minced
1 teaspoon ginger, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon red chilli powder (or to taste)
5 green cardamom pods
1 cinnamon stick
1 green chilli
1/2 cup crushed tomatoes, fresh or tinned
!/2 cup yoghurt (optional, I didn’t add any, but typically it’s added)
2 cups water/broth more if needed
handful of cilantro
Heat a large Dutch oven on medium heat and brown the onions.
Once they start to turn a golden colour, add in the spices (cumin, coriander, red chilli powder, turmeric, cinnamon stick and cardamom pods) and cook a little.
Add the garlic and ginger.
Add the chicken pieces, if using uncooked chicken.
Brown the chicken and coat with all the spices.
Add the potatoes and coat with the oil and spices.
Fry the chicken and potatoes for about 5 minutes,.
Add the water and bring to boil.
Cover the pot and lower the heat to simmer gently till the potatoes are tender and chicken is cooked.
About 20 minutes.
After the chicken and potatoes are done, add more water if needed to keep the gravy like consistency.
Add the chick peas, green chilli and the tomato sauce.
Let simmer about 5 minutes.
Add the yoghurt , if using (and if using ready cooked chicken, add it now and heat through)
You can also mash some of the potatoes and chickpeas to give a creamy gravy.
Check for salt and pepper.
Finish off with chopped cilantro.
Hope you are all having a great week, enjoying the fall colours and weather. Seems like our fall is taking a winter turn; we may have snow this weekend!
It’s already turning very cold outside just as I type this. I can hear the Aspens outside my window quivering in the wind. It’s the best sound ever.