Colocassia (Arbi) and Chicken Curry
By Sid Khullar • Jan 31st, 2008 • Category: Recipes
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This is a wonderfully spicy, yet not hot, tangy and delicious curry. While I wouldn’t call it simple to make, it ain’t tough either.
Pre-cook the colocassia (arbi), preferably one whistle in a standard pressure cooker. Slice thickly, fry till it has a crisp outer covering and reserve. Cut chicken any way you like and quickly sear/stir fry in very hot oil so its cooked on the outside. Drain and reserve. Heat some oil in a wok/pan and add onions, brown, add bay leaves, curry leaves, cloves (laung), aniseed (sauf), lightly pounded yellow mustard seeds, turmeric, chilli powder, salt, stick of cinnamon and cardamom. Stir for a couple of minutes, add chopped tomatoes, stir for a few minutes then add water. Bring to the boil. Add the chicken and cook for 10 minutes. Add tamarind water and cook for a further 5 – 7 minutes. Just before serving stir in the fried colocassia (arbi). Best eaten with slightly overcooked rice. |
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Sid Khullar is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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