Oil-free Chicken 'Kali Mirch' Curry

That wicked layer of oil floating on Indian curries is now a thing of the past. It’s a brand new year, the perfect time to ‘…ring out the old, ring in the new’. So, break that stereotype – try this new recipe of ‘Oil-free Chicken Kali Mirch Curry’.

Irresistible! Gotta eat first, pictures later…

Here is a recipe for Chicken curry minus a single drop of oil. Ideal if you want to eschew some calories after the New Year excesses. And before you dismiss it as “Insipid diet food!” let me tell you, it is as tasty as any chicken curry worth its salt can get. The added beauty is that it’s easy and quick therefore convenient. For men (with even basic cooking abilities) who want to impress their girlfriends or placate their wives here is the big idea. Oil-free Chicken curry with rice, onion rings by the side and of course; don’t forget the candles! The lady won’t stop smiling all evening, I assure you. (I’m sure my lady-readers are loving this, for different reasons!) And, you can substitute the rice with bread if you are feeling a bit lazy but certain combinations ‘simply rock’. This particular curry n’ rice is one of them. Go ahead, try it out!

... , , , and the chicken

1. Marinate the chicken
Do this at least six hours in advance.
Beat about a cupful of fat-free yoghurt.
Into this grate the rind of lemon (a half is sufficient) - this along with other spices is responsible for the fragrance of the dish.
Add the juice of half a lemon, a tsp of Garam Masala* powder and half a tsp of turmeric powder.
Mix well with the chicken pieces (Two chicken breasts minus the fat).
Toss it in the refrigerator till you are ready to cook. Do not add salt at this stage.

2. Make the curry
Sauté a finely chopped onion (large) in a seasoned non-stick pan for about two minutes or till it changes color. Remember; no oil. Of course, it is possible!
Toss in about ten to twelve cloves of well-crushed garlic (yes dear, no oil even now), sauté for a bit.
Grate about a half inch piece of ginger and add to the pan (no oil, yeah, time to break stereotypes!) The ginger has a tendency to stick to the bottom, but don’t bother, we have a solution.
Tomato to the rescue! Puree about four large tomatoes in a blender (not too fine!) and pour it in, and “viola!” problem solved!
Now, time for spice** ... Add the whole spices and let the curry simmer stirring occasionally. About seven to ten minutes should be fine; the idea is to cook the puree.

3. Add Chicken to the curry
The basics taken care of, add the chicken along with the marinade.
Put in some fresh mint leaves (3-4 sprigs) to enhance the flavor, but only if you like it’s taste.
About two tsp Kali Mirch (Hindi: Black Pepper) freshly ground and salt to taste.
Cook till done.

4. Finishing touches
We’re almost done. The basic gravy should by now have thickened. Add some water if it’s too thick for your taste. Transfer contents to a serving bowl and garnish with freshly chopped coriander leaves.

Enjoy …

* For those readers new to Indian cooking, Garam masala is a spice mixture easily available in Indian stores.

**Spices for the curry
Cinnamon – 1 ½” piece broken into bits to release flavor
Cloves – 3 nos
Cardamom – 2 roughly crushed with a rolling pin
Star anise – 1 broken (details here) (more details about star anise)
Bay leaves - 2

Tips:
1. If you have a pressure cooker at your disposal, transfer curry into it after adding chicken (end of step 3) – three whistles and you’re done ;-). Quick, ain’t it?