Chicken Curry (n.v.)

Non vegetarian curry

We, Sikkimese people like to eat simple curries with not much masala in them. I especially, like food where I can see or smell all the ingredients after it’s been cooked. They should be really simple to cook and great to eat. When you are traveling to Sikkim and you reach one of those transit places like Melli or Singtam, stop by to eat, most likely you will go to a familiar place, find a table and call out ‘Chicken-curry-rice’ in one breath. It’s a favourite of most Sikkimese people – this juicy, gratifying Indian food!  

  Ingredients list:
Chicken – 1 kg-  medium pieces

For the marinade:
Turmeric 1 teaspoon
4-7 green chillies (depending on their hotness quotient) – sliced vertically into two
2-4 medium onions – sliced
2-3 omatoes – sliced/ diced
1 tablespoon cumin (jeera) powder
Lime or vinegar
CurdSalt to taste
Ginger garlic paste – optional
2-3 table spoon Mustard oil
Sprinkling of coriander leaves (Dhaniya patta) – optional

Method

• Marinate the chicken for one hour, in the same vessel you will cook it in, by adding and mixing all the ingredients listed under ‘for the marinade’ and cover the vessel. 
• Later cook it till the bones separate from the meat easily (check with a fork). 
• Garnish it by sprinkling coriander leaves before serving. It’s that simple!
  Chicken should preferably be fresh and skinless. Ask for ‘local’ or in south India ‘country chicken’.