Day 22: Andhra curry with chicken and eggplant

Now that I have been cooking and learning for the past 21 days, I am feeling a bit more confident to take on some challenging recipes.

I discovered that the difficult ones are challenging, but not impossible.

It’s just more lengthy and requires more ingredients. Another learning is that Indian cooking is far more forgiving – one can always salvage it. There is never a “now nothing can be done” moment which is great because mentally it feels like a safety net, which allows you to be adventurous

This serves 2 meals for 4 people.

I’ve explained it in two parts – one for making the paste (quite detailed but simple) and another for making the chicken and eggplant (it’s really easy!)

Ingredients for curry (chicken and eggplant is explained later)

1. 2 tsp coriander powder

2. 1/2 tsp haldi / turmeric powder

3. 2 tsp deghi mirch powder

4. 1 tsp salt

5. 1 cinnamon stick

6. 5-6 whole black pepper

7. 1 tbsp whole jeera

8. 1 tbsp whole rai / mustard seeds

9. 2 large dry chilli’s (whole)

10. 1/2 dry coconut

11. 2 cups coconut milk

12. Fist full of curry leaves

13. 1tbsp tamarind paste / sauce

14. 1/2 tsp sugar

15. 1 onion

16. 1 medium – large tomato

17. 5-6 tbsp oil

18. 1 tbsp poppy seeds

19. 2-3 tbsp milk

20. 3-4 pods garlic

Method for the paste :

Process 1

1. Put 2 tbsp of oil in wok and heat on medium

2. Add the cumin / jeera and let it start spluttering. Add the black peppers and cinnamon. Stir for 20 seconds

3. Add the chopped garlic and fry it for 20 seconds. Then add a few curry leaves and fry it for one minute.

4. Now add the chopped onions and stir till it turns brown (4-5 min approx)

5. Add the turmeric/ haldi, coriander powder, chilli powder and salt . Stir it nicely for 1-2 minutes

6. Grate the coconut, add it and stir it for a couple of minutes. Let it cool

Process 2

1. Heat pan/ tava. Add the 2 dry chilli’s and the whole tomato. Roast it gently – be careful that it doesn’ char.

2. Remove from pan and let it cool. Remove stem from the chilli’s and chop the tomato into large pieces.

Process 3

1. Soak the poppy seeds in hot milk. Leave it for 15-20 minutes

2. Put everything from process 1 and 2 into a blender (mixie). Add very little water and blend

3. Then add the poppy seeds with the milk and blend till smooth.

4. Add 2-3 tsp of water if required. It may not blend in one go. Open the lid, stir, then close it. Blend. Repeat.

Process 4 (Final) :

1. Heat oil 3 tbsp of oil. Add rai / mustard seeds and curry leaves and let it fry for one minute.

2. Add the blended paste and stir. Don’t waste the paste left in the mixie. Put a bit of water, shake it and add to the wok. Cook for 10 minutes on low heat

3. Now add the 1 tbsp of tamarind sauce. Stir and check for salt and chilli. Add 1/2 tsp sugar

4. Add one more tbsp oil around the corners and stir for around 20 seconds. Then add coconut milk and let it cook for 3-4 minutes till well blended.

Voila! It’s done!

Chicken and eggplant

Ingredients

1. 500 g chicken

2. One medium round eggplant

3. 1 tsp ginger- garlic paste

4. 1 tsp oil

5. Pinch of salt, chilli powder and turmeric / haldi

Method for chicken

1. Cut chicken into 1” pieces and eggplant lengthwise into 1.5” pieces.

2. Put the chicken and the garlic ginger paste in a bowl and mix well.

3. Add oil to the wok and heat on medium flame

4. Add the chicken and cook it till halfway done (around 5-7 minutes). A fork will not go in smoothly

5. Add the eggplant and a pinch of salt, chilli powder and haldi / turmeric. Stir till nearly done – the eggplant will be slightly firm.

6. Then add chicken and eggplant to the curry and let it cook for about 7-10 min.

Enjoy with some rice!