2 cups cubed, boneless raw chicken pieces 1 tablespoon vinegar 1 teaspoon ground coriander 1 teaspoon cumin powder 1/2 teaspoon turmeric powder 1/2 teaspoon salt, or to taste 1/2 cup cold water 2 tablespoons oil 2 large onions 1 lemon 1/2 teaspoon brown sugar 3 green chiles, or to taste 2 dry red cayenne peppers, or to taste 2 garlic cloves 2 tablespoons coriander leaves, chopped 1/2 teaspoon salt
Grind the green chiles, red peppers, garlic, coriander leaves and salt to a paste in the blender. Slice the onions. Squeeze the lemon and set the lemon juice aside for later use. Add the old water, 1/4 teaspoon of coriander powder, 1/4 teaspoon of cumin powder, vinegar and salt to the chicken and simmer on low heat till dry. Heat 1 Tablespoon of the oil and brown the onions. Set aside.
Heat the remaining. oil and fry the ground paste for a few minutes. Add the coriander and cumin powders and turmeric, jaggery and lemon juice. Stir for 2 minutes. Then add the onions, chicken and salt if necessary. Stir till dry.
Note: You may substitute cleaned shrimp for the chicken.
Currently our favorite curry!!
The recipe is very easy to follow, and so far we've tried chicken, prawns, beef and lamb, all with delicious results. I miss out the green chilli, and don't cook the meat mix until dry (as stated)so that there is a sauce left.
It doesn't look or taste anything like a patia from our local curry house, but it is still an excellent recipe.