Wednesday, July 9, 2014

Chicken Curry flavored with Kaffir Lime Leaves

Back in India, Kaffir lime tree was a prominent member of our terrace garden. In the sweltering summer heat, these lime leaves were a great condiment with Panta Bhat (পান্তা ভাত). I miss those days!
This July 4th weekend we went on a road trip to Niagara and after eating out for 3 consecutive days, I was craving for some simple, light home cooked food. On the way back, I picked up some chicken and lime leaves from the local grocery. Plan was to prepare chicken with simple spices, in a lightly flavored curry. The dish turned out to be awesome and I am sure you will love it too!

Chicken - 4 lb (Big pieces)
Onion - 1 (Grated)
Ginger - 2 Tbsp (Grated)
Garlic - 4 Cloves (Grated)
Green Chili - According to taste (Grated)
Kaffir Lime Leaves - 4 (sliced) + 2 (whole)
Lime Juice - 2 Tbsp
Coriander Powder - 1&1/2 Tsp
Cumin Powder -  1&1/2 Tsp
Turmeric Powder - 1 Tsp
Garam Masala Powder - 1/2 Tsp
Bay Leaf - 1
Cardamom - 2
Clove - 2
Cinnamon - 1" Stick
Sugar - 1/4 Tsp
Water (lukewarm/hot)

Marinate chicken pieces with salt and 1/2 Tsp turmeric powder and keep aside.
Heat oil in pressure cooker.
Add sugar and let it caramalize.
Next add bay leaf, cardamom, clove, cinnamon and fry until it gives off a nice aroma.
Now add ginger, garlic, green chili and fry for about 30 seconds.
Add the grated onion with a little salt and fry until the raw smell goes away.
Now add the chicken pieces, coriander powder, cumin powder and rest of the turmeric powder. Fry it on high heat until color changes. (During this step, the chicken will start oozing out some liquid).
Add salt, sliced lime leaves and continue frying for another 10 minutes.
Next add 2 cups of warm/hot water. Close the lid of the pressure cooker and cook until the chicken is well done.
Finally add the garam masala powder, whole lime leaves and keep it covered for a while before serving.

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