I'm a great devotee of short cuts, ready marinades, spice mixes and marinades that make cooking quicker. I love to cook and if I can cook something quickly, there's nothing I like better!
So there I was on a Sunday morning, not really in the mood to cook something elaborate but I wanted a good lunch nonetheless. So it was one of my favourite dishes that I opted to make. I always have the ingredients for this in stock and it took me about half an hour to put it together. This chicken curry needs just a few ingredients and is really easy to throw together.
1 Chicken, cut into pieces
2 pkts Knorr Punjabi Chicken Curry masala
1 pkt Dabur Coconut Milk
2 onions sliced
2 potatoes, cut into fat chips
Marinate the chicken in the masala from one packet of the Knorr PCC masala. Add water to make a paste and coat the pieces well. Let it sit for a bit if you have the time or cook it straight away. of course, waiting is always better.
Heat oil in your wok or large pan. Fry the potatoes till they redden nicely. Add in the sliced onions. Stir and fry till the onions are pink. Dunk in the marinated chicken pieces and cook it all well. Let the pieces sear nicely and then simmer for a bit.Add the second packet of the Knorr PCC masala. Mix the chicken and the onions and potatoes well and let them all cook a bit. Say 5 minutes, undisturbed and covered. Add very little salt as most of these ready mixes have salt in them already.
Snip open your tetrapak of Dabur Coconut Milk and pour it in. Stir it well and add half a cup of water if needed. Stir it nicely and let it come to a boil. Simmer again covered. Leave it alone for another 10 minutes or so. Once the chicken pieces are cooked through and the potatoes are done, it's ready to serve.
Add some fresh chopped coriander leaves for an extra punch. Serve with plain hot rice if there's lots of gravy or have it with rotis, parathas or bread.