palatino; font-size: small;”>My grandparents were always the most interesting couple I thought, defying all sorts of stuffy social norms in their times from a supposed mismatched marriage (my Dado was a Lahori and Agha Jan a Pathan, Dado was 5 years older to him) to both of them being progressive enough to be practicing Doctors back in the early 1940s and actually pursuing their careers to the furthest corners of the subcontinent together and separately…
palatino; font-size: small;”>For now, as Agha Jan arrives, I am attempting the most basic of all basic’s yet an absolute ‘at least once a week staple’ in Dado Agha Jan’s house… Chicken Curry with Plain White rice. Here is How:
palatino; font-size: small;”>Chicken 1/2 KG
palatino; font-size: small;”>Onion 1 Medium Chopped
palatino; font-size: small;”>Garlic two cloves
palatino; font-size: small;”>Red Chilli Powder 1 Teaspoon
palatino; font-size: small;”>Water 1.5 Cups
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| palatino; font-size: small;”>Directions:
palatino; font-size: small;”>– Add the chopped onion to the oil and let it turn golden brown
palatino; font-size: small;”>– Let the mix fry for about 10 minutes… Do not worry if the onions start going dark brown
palatino; font-size: small;”>– Add Salt, Turmeric Powder and Chilli Powder to the mix and keep frying till Tomatoes start turning pasty
palatino; font-size: small;”>– Now return the paste to the pot it was cooking in and heat it for 5 minutes before adding the Chicken and 1/2 a cup of water to it.
palatino; font-size: small;”>– Add another Cup of Water to the mix at this point and let the Curry Simmer for another 20-30 minutes on very low flame.
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