I'm remembering my mother's chicken curry .
Welcome to youtube .
My name is her pal Singh Soy .
And at Sing and cook , we are cooking mother's recipe , something which we all cherish , right .
When we were Children , we would love to sit besides the mother and then kind of look at what she was doing .
And this is something which is very close to my heart , very personal .
I miss that taste .
Of course , I'm trying to replicate that in youtube just for you .
So what do we require ?
First of all , my mother used to , you know , grind spices that were whole and then used in the recipe .
So I've got some coriander here around two large tablespoons of coriander , one tablespoon of cumin into this .
She would use black cardamom .
So you get a nice flavor .
This is very flavorful .
So I'm just adding four of them some bay leaf into this 23 bay leaf .
She would definitely add peppercorn , peppercorn to this cinnamon around 2 to 3 pieces , not bigger than this size .
And let's dry roast this for some time .
This is something which she would really do .
You know all the spices .
She would roast and then grind it very passionately .
She would cook this curry and the flavors .
I still can't forget them .
So what I'm doing here , nice spices .
All of them whole , I'm like dry roasting them .
I don't want them to be colored , but just get that nice flavor out .
So this should not take more than 30 to 40 seconds .
Do not roast it on a high flame or anything on a high kind of , you know , burner or something like that .
So this should not be colored flavors are nice .
Now , what I'm going to do is grind this up .
What a beautiful blender here .
So let me just grind them all the dry spices and that's the beauty of this curry , all the spices into the curry .
Just remember our parents who very dearly taught all this and used to passionately cook food for us , especially in India .
I'm sure you will all agree this .
Yeah , anywhere in the world actually some time or the other , our parents must have done something good , feed us nice food and this is what I'm sharing with you .
So let me grind .
Now this is my sand , powdery , all flavors fresh .
I'll not unlock it because I want all the flavors to be absolutely intact .
Next quickly , light this corner , let me pour some oil , ok , some generous helping of oil .
Actually 2 to 3 tablespoons of oil in this , she would definitely use a lot of oil and let the oil get heated up in the meanwhile , let me slice up some onions quickly quickly because the oil is heating up , you know , so onions sliced absolutely finely .
Yeah , this into the oil oil is hot .
Let me slice another one .
You can slice 3 to 4 onions or chicken curry .
If you're making like a kilo of chicken , at least four onions are required .
So , onions here fast and quick .
That's what I am going and thanks to this knife .
Now , all the onions into this .
Some are getting brown .
Some are just add it now .
So you get a great flavor here .
So let me give a quick stir to this .
Now , something which I remember my mom would never do is brown the onions .
She would not brown the onions probably because browning the onions .
Wow , this is making me cry emotional caution .
Yeah , it's because of the onions and yes , it's because of my mother's recipe .
So she would not actually brown the onions because that would require too much of oil , right ?
So she would just slice it and add to this and cook it until it is translucent .
Now , tomatoes , she would also not make fury of the tomatoes one probably because I feel we were all living in small villages during those days .
You did not get anything that was hybrid .
You used to get what we call is locally available .
Tomatoes that were locally grown .
You would get that .
Now , those tomatoes were a little tangier than what we have .
Now , they're not so sweet as these hybrid ones that we grow now .
While the onions get cooked translucent , my chopping of tomatoes is also over the onions .
Now , getting lightly brown at this point , what I'm going to do is add the ginger and garlic paste .
So she would use one tablespoon of ginger and garlic paste separately , one tablespoon of each into the mixture and wow , sort of this for just around 30 seconds , the onions and ginger garlic cooked .
Now , what we'll do is add the tomatoes into this .
No purring of tomatoes .
That's important because one , when you Pury tomatoes , I feel you don't get a bright red color .
So don't curry tomatoes .
That's what my mother also never used to do .
And I'm also not doing it because I want to show you something which is cooked my mother's style , you know , a tribute to my mother here and sharing of this recipe with all of you .
So let this get cooked for some time .
Let's cover this up and let it get cooked until the tomatoes are absolutely mushy so that you get a nice gravy .
In the meanwhile , this is something which we had grown all spices that we had cooked here .
They're nice and coarse .
It's not a complete powder , beautiful flavor .
Now to this , my mom used to add ginger powder also .
So I'm adding half a teaspoon of ginger powder .
She used to add whole dried ginger to the caramel .
So I'm adding dried ginger to this and mix this up , close it up because I don't want all the flavors to , you know , kind of run away from this beautiful blend of spices that I've made .
Let it be here .
Meanwhile , let's look at the tomatoes .
Let them get mushy , let them get cooked for some time .
Let us now check .
Tomatoes are nice and mushy .
Now they've almost cured here and you get a great taste when you use tomatoes like this .
So now what we'll do is add the rest of things , add some chili powder .
She would add a teaspoon of chili powder , two types of chilies gone inside .
Now , the black pepper and the red chili .
So now we have some turmeric , half teaspoon of turmeric sort to taste the salt inside .
Got some cream chilies also .
She would add cream chilies , but chop it up just like this in a large way .
Green chilies inside this and let's sort this up .
What I'm going to do is now I'm going to add the chicken to this .
So now let me cook the chicken together .
No water , just cook the chicken together with all the onions , tomatoes and spices , chicken , let it get cooked .
Meanwhile , I've got some coriander .
My mother definitely would add a lot of coriander .
Lots of coriander .
Let's chop this up and keep it aside while the chicken gets cooked here is the coriander saying the chicken getting cooked beautiful .
Now we'll do is we'll add all these spices that I've grown .
So all spices here the little course .
But that's what the flavor is .
That's a beautiful flavor of the car masala , the coriander , cumin pepper , everything and in goes the dry spice here .
Wow , all of it inside the curry .
That's what she used to do .
Only that much of spices that are required for the dish so that everything stays a fresh .
If you were to do this curry in your house , do follow the way I am doing here now .
Suddenly this of flavors that have erupted from the chicken curry .
We'll cook for another 4 to 5 minutes before I add water to make a curry .
So let this get cooked for 4 to 5 minutes becomes nice and good because the chicken would also leave its own juices and then we'll add water as required to make a curry , which is not very thin but not very thick also .
So let the chicken get cooked here .
Wow , divine flavors .
I must tell you .
And after sauteing it's just become too good .
You can just eat it like this .
But I am making my mother's chicken curry .
So to this at least three cups of water , let's bring this to a boil now .
Now this chicken curry you see is not a very clean clean dish .
It's nice and coarse .
You see these spices , they're still coarse .
The onions are like whole and the tomatoes also like they got messy .
But most of the ingredients are really not in a fine texture form .
That's because during my mother's days , we never used to have a blender , a chopper , they would grind everything in a stone , you know .
So that's why most of the things used to be coarse .
So let's cook this curry now and bring it to a boil till the time the chicken also gets cooked and the curry gets nice and beautiful .
The chicken curry is not cooked for around 10 minutes .
So let me give a stir .
As you open the lid , what flavors and what flavors ?
I remember my mother beautiful fresh spices , cold curry , reminding me of my childhood days .
Finally , some coriander into this .
Lots of it because she would love to add coriander .
And that's because it also gives a nice fresh flavor to the curry .
I am amazed at the way this chicken curry has come out .
Let me just have a quick taste .
I tell you , I've gone back to my childhood taste .
Same taste , same flavors just too good .
You try it in your houses and let me know if you have remembered your days , childhood days chicken curry , a mother style just for you .