HURRY-BURRY CHICKEN CURRY OR CHICKEN CURRY IN A HURRY














HURRY-BURRY CHICKEN CURRY OR CHICKEN CURRY IN A HURRY 
Indian English is a fascinating creative combination of old English expressions from colonial times, grammatical constructions and direct translations from the native speaker’s language, words borrowed from other colonial languages, and especially Indian languages such as Hindi, together with simplifications of English grammar that increase the user-friendliness of the language. Just as the name implies, this delicious Chicken Curry can be made in a hurry. However, don’t be too much in haste to get it done as your ‘hurry-burry’ can spoil the Curry!

Serves 6     Preparation  and cooking Time 30 Minutes
Ingredients
1 kg chicken jointed and cut into medium size pieces
2 Tomatoes chopped finely
2 large onions chopped                              
½ teaspoon turmeric powder
2 or 3 teaspoons chillie powder as per choice 
1 teaspoon cumin powder
1 teaspoon coriander powder
3 cloves
2 small pieces of cinnamon
2 cardamoms
2  teaspoons ginger garlic paste                  
3 tablespoons oil         
Salt to taste                                                  
2 tablespoons chopped coriander leaves


Heat oil in a pan and add the onions, Fry till golden brown. Add the cinnamon, cloves, cardamom and ginger garlic paste and sauté for a few minutes .Now add the chicken, chopped tomatoes, salt, chillie powder turmeric powder, coriander powder and cumin powder and fry for some time till the oil separates from the mixture. Add sufficient water and cook till the chicken is done and the gravy is thick. Serve with rice or any Indian Bread. 

BRINJAL PICKLE



½ kg tender long purple or green brinjals
3 tablespoons chilly powder
2 tablespoons chopped garlic
50 grams fresh ginger
1 cup vinegar
1 tablespoon mustard powder
1 teaspoon turmeric powder
1 cup Gingerly (Til) Oil or Refined oil
1 cup of sugar
2 tablespoons salt
A few curry leaves (optional)
Wash and dry the brinjals well. Cut the brinjals into medium size pieces. Peel the ginger and chop into tiny bits. Heat the oil in a pan. Add the curry leaves, chopped ginger and garlic and sauté on low heat for a few minutes. Add the chilly powder, mustard powder and turmeric powder and fry for a minute. Now add the brinjals and salt and fry for 5 minutes on low heat. Add the vinegar and sugar and mix well. Cook till the sugar dissolves and the Brinjals are just cooked. Cool and store in bottles.
This pickle will last for a month.

BRINJAL PICKLE



½ kg tender long purple or green brinjals
3 tablespoons chilly powder
2 tablespoons chopped garlic
50 grams fresh ginger
1 cup vinegar
1 tablespoon mustard powder
1 teaspoon turmeric powder
1 cup Gingerly (Til) Oil or Refined oil
1 cup of sugar
2 tablespoons salt
A few curry leaves (optional)
Wash and dry the brinjals well. Cut the brinjals into medium size pieces. Peel the ginger and chop into tiny bits. Heat the oil in a pan. Add the curry leaves, chopped ginger and garlic and sauté on low heat for a few minutes. Add the chilly powder, mustard powder and turmeric powder and fry for a minute. Now add the brinjals and salt and fry for 5 minutes on low heat. Add the vinegar and sugar and mix well. Cook till the sugar dissolves and the Brinjals are just cooked. Cool and store in bottles.
This pickle will last for a month.