Persis Chicken Curry Recipe
Persis Chicken Curry Recipe
You may wonder why the name 'Persis' chicken curry!!Ok! So this recipe has a story behind it..here it goes..So when I was a kid, I had a very close friend named Persis and whenever she was at my place, the two of us along with some other friends, would storm my the fridge and eat whatever was visible on the shelves😝, her favourite being my Mum's Beef Mince Hot Dogs! So One day Persis' Mum called up my Mum and asked her if she could make the 'same' chicken curry that was made at my place because she said Persis loved that curry and she wants only that...Now my Mum couldn't stop laughing because my mum didn't really remember which chicken curry she was talking about😅😅 The only thing Persis' mum said was that it was an "Orange" curry and my Mum went ahead and cooked up an 'Orange' Chicken Curry and yayyyyy! It was the same one Persis wanted!We didn't have a name for that curry because my Mum just created it out of Nowhere.. so we named it 'Persis' Chicken Curry and till date, even after 15 odd years, we still call it "Persis Chicken Curry" at home😊😊😊This post is dedicated to my childhood friend, Persis...
Servings 8 people
Ingredients
- 1 Kg Chicken (Clean, wash andcut into medium sized pieces, apply 1 tspn salt and 1 tspn Ginger garlic paste and keep aside for about 30 minutes)
- 1 Tbspn Pure Cow's Ghee
- 12-15 Curry leaves
- 1 Maggi cube
- 1 Cup Freshly extracted Coconut milk (you can use the packaged one as well)
- 1 Tbspn Tamarind pulp (you can alter the quantity as per taste)
- 2 Green chillies (slit)
- 2 Large Potatoes (diced)
Ingredients for the Masala
- 1 Fresh Coconut (grated)
- 4 Big Dried Kashmiri chillies
- 1 Tspn Turmeric powder
- 2 Tspn Coriander powder
- 1.5 Tspn Ginger Garlic paste (recipe mentioned below)
- 3 Tspn Jeerem Meerem Powder (recipe mentioned below)
- 1 Medium sized Onion (roughly diced)
- 1 Medium sized Tomato (roughly diced)
- Water (for grinding)
Instructions
Follow these steps to make the masala
- In a mixer grinder, add all the ingredients mentioned under the 'masala' section
- Add about 1/4 cup water and rotate the grinder. Check if u require more water, keep adding little by little
- Make a thick, smooth paste out of all the ingredients and keep aside
Follow these steps to make the curry
- In a vessel, add 1 tbspn ghee, slit chillies and 5-6 curry leaves and place the vessel on medium flame
- Once the ghee melts, add the masala to it
- Keep stirring for about 5 minutes
- Then add 1 cup water into the mixer grinder in which the masala was ground and give it a quick shake and add that same water into the vesselRemember, we Goans dont waste any precious masala!! Haha
- Ok, now add the Maggie cube and coconut milk and stir it well
- Cover the vessel with a lid and let the gravy boil for at least 10 minutes on medium low flame so that the masala gets cooked well and doesn't leave behind any raw or bitter taste of the ingredients
- After about 10 minutes, add the chicken, potatoes and the remaining curry leaves to the curry
- Stir it well
- Cover the vesssl
- Let it cook
- After about 15 minutes, open and check if anything like salt or tamarind pulp is required. If required, add it at this stage
- Let the curry boil until the potatoes and chicken are cooked completely
- Once the potatoes and chicken are cooked, tadaaaaa... Your Persis Chicken Curry is ready
- Enjoy this Chicken curry with Pulao or Kadak PaoAt our place, we enjoy this curry with plain white rice along with some crunchy papads and Lime pickle... Oooohhh soooo Yummm!!!
Follow these steps to make the Jeerem Meerem powder
- - Add the following into to a mixer grinder *100gms Cumin seeds*100gms Pepper corns*50gms Cloves (if its too strong, you can add about 25-30gms)*50gms Cinnamon (if you don’t like the cinnamon flavor much, add only 30gms)-Grind all these ingredients to a fine powder-Transfer this spice mix into an Air Tight container -As soon as the powder is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the spice powder has turned completely cool and only then cover it with a lid-You can use Jeerem Meerem powder to make curries, chilly fries, cutlets, etc. Add the required quantity as per your taste(Please use only a DRY spoon while removing the Jeerem Meerem powder from the Air Tight container)-Jeerem Meerem powder should be stored in a dry place. It can be stored up to 1 year.
Follow these steps to make the Ginger Garlic Paste
- Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable 🙂-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days