Slow cooked Spicy Chicken

As the name suggests, this was cooked in a low flame and results in a very delicious spicy curry.

My mom does all her cooking in a low flame. She says that enhances the flavour and yes it is absolutely right. Mummy is a pakka vegetarian; not even egg/milk & milk products. However her one and only daughter doesn't come in that category at all. I should say she has no problem in cleaning, cooking meat/fish and is a gifted cook. Though she doesn't check for taste in non-veg recipes, she gets to know what's missing in a recipe by it's aroma. I don't think much folks have got that talent :) Hats off to Mummy !!!

Ingredients:

Chicken - 1 whole, cut in small pieces
Onions - 3 nos, finely sliced
Green chilly - 1 no, slit lenghtwise
Ginger - 1 tbsp, finely grated
Garlic - 5 cloves, finley grated
Tomato - 1 no, finely sliced
Curry leaf - a sprig
Turmeric powder - 1 tsp
Kashmiri Chilli powder - 1 tbsp
Hot chilli powder - ½ tbsp
Coriander powder - 1½ tbsp
Cumin powder - ½ tbsp
Fennel powder - ½ tbsp
Garam masala - 1 tbsp
Oil - I've used olive oil
Salt
Water
Coriander leaves - to garnish

Instructions:

• For chicken marination, dry roast the spices. Heat a pan in low flame. Add the mentioned powders including garam masala. Stir the spices until the spices get fragrant. Make sure not to burn the powders. Add a tablespoon of oil, salt  to the roasted powders and mix well. Apply this marinade to the cleaned chicken pieces and marinate for 2 hours.
• Heat oil in a pan in a low flame. Add sliced onions slit green chilli and sauté till it turns slightly brown.
• Then add grated ginger, garlic and sauté till raw smell is gone.
• Add sliced tomatoes and sauté till it turns soft.
• Add the marinated chicken pieces, curry leaf and roast for 5 minutes. Make sure to stir in between.
• Add half a cup of water to the chicken and cover with a lid. 
• When the chicken is cooked, let the gravy thicken. Do not cover with lid at this stage.
• Switch off the flame and garnish with chopped coriander leaves.

Notes:

• The slow you cook, the better will it taste. If in a hurry, carry on to cook in a medium flame :)
• Adjust the spiciness to your taste. This recipe is slightly hot to our palette.
• Make sure to stir in between so that the pieces doesn't get burnt.
• This recipe pairs well with chappathi, rice, appam, pathiri etc