Chicken in a lot of gravy!

I used to often take long night journeys to reach Banglore in ‘Video Coach Buses’*.
Rash drivers, treacherous routes, air horns every other second and a grainy video with the wickedest songs – oh ma…Painful journeys! They would stop for dinner at around midnight at small offbeat dinner places called dhabas in Hindi where the drivers would get free dinners for coming in with a bus load of hungry starving people.

At these places I would always order porotta and chicken curry pooh-poohing my mother’s advice not to eat non-veg at shady offbeat places. I used to crave for the gravy than the chicken. The mesmerizing flavor and color soaking the porottas, separating each carefully folded porotta layers to a mushy sponge and I soak my fingers playfully in the fragrant gravy just to remember the feel against my skin…drool…wait a minute, I am writing about chicken curry, right?

This is a delicious chicken curry if you love gravy than the pieces.

5 cups of cleaned, skinned, bite size chicken pieces with one cup of onion, one tomato, 3 tsp red chill powder, enough salt and ½ tsp turmeric.

Dry roast lightly 5 tea spoons of whole coriander, 10 cloves, 5 cardamom, ½ tsp mace, 2 tsp big cumin, 1 cinnamon stick and grind to a powder.

Mix in everything with the chicken pieces. While cooking chicken, do not add much water. Close and cook in medium flame.

When cooked, sauté ½ cup onion to brown, 3 sprigs of curry leaves, add chicken and then add one and two cups of thick coconut milk to this curry. Simmer for 5 minutes only. Do not boil it again.

Serve with rice or porottas…mmm…your fingers wet and soaked…okiez okiez… stop…stop!

* They were called Video Coach Buses A/C – It would be written in big bold letters. I have no idea why. It had a video player, maybe that’s why.