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Chicken Curry with Veggies

In our Indian cuisine, it’s very difficult to have any regular non-vegetarian curry without rice or bread. But ever since our low-carb diet begun, we have reduced our rice and bread intake by 90%. As a result, we always need to add some extra veggies (or fruits) or some other inventive cooking methods to have our chicken or fish curries. There was this time where we had slices of cheese (Mozzarella and Cheddar) along with chicken or the time when we grated Parmesan over the chicken.

Last week we went out to have sizzler and after many days I tried chicken sizzler over a bed of rice. So today Sumi decided that we will have the chicken curry over a bed of veggies. The only leftovers in our fridge were spinach, tomatoes, asparagus, broccoli and mushrooms. Okay that’s a lot. I didn’t realize that LOL. Anyway we selected asparagus and mushrooms. I sautéed the veggies and Sumi did the curry. You do realize I did the easier stuff don’t you? So here goes the recipe.

Chicken Curry with Veggies - Simple bengali curry on a bed of asparagus and mushrooms
Chicken Curry with Veggies - Simple bengali curry on a bed of asparagus and mushrooms

Ingredients

  • Chicken - 800 gm cut in curry size pieces and cleaned
  • Chilly powder - 2 tsp
  • Turmeric powder - 1 tsp
  • Ginger-garlic paste - 2 tsp
  • Onion - 2 medium (sliced)
  • Tomatoes - 2 (halved)
  • Ghee/clarified butter - 1 tsp
  • Butter - 50gm
  • Kadai chicken masala (or any regular chicken masala) - 1 tsp
  • Green chillies chopped - 1 tbsp
  • Asafoetida (Heeng) - 1 pinch
  • Mushroom - As required
  • Asparagus - As required
  • Vegetable oil/Canola oil - As required
  • Salt - To taste

For Tempering

  • Cinnamon - 2 sticks
  • Black cardamom - 1
  • Star anise seeds - 3
  • Bay leaves - 2

For Garnish

  • Coriander leaves - 1 tsbp (chopped)
  • Fresh cream - 100ml

Method

Marinate the chicken with some salt, some turmeric powder and set it aside for 15 min.

In a wok, add some oil and heat it up. Add all the tempering ingredients and sauté in low flame for 30 sec.

Now add the onion, green chillies, ginger-garlic paste, tomatoes, rest of turmeric powder, asafoetida, chilli powder, salt as required, kadai chicken powder and sauté for 3-5 min in low to medium flame until the ginger-garlic paste is dry and oil separates. Take care not to burn it. Now add the chicken pieces and cook under medium to low flame sautéing in between. The chicken will be done in 20 minutes.

In a separate pan, heat the ghee and add the tempering ingredients. Now add the mixture to the chicken, stir and mix it well.

In a container, beat and mix the cream well. Take the chicken preparation out of gas and add the cream mixture and mix it well.

Serve it on plate and garnish it with coriander leaves and/or lemon wedges.

Saute asparagus and plain mushroom in a little oil. Place the sautéed veggies on a serving plate. Now add the chicken on this bed of veggies. Garnish with coriander leaves and/or lemon wedges.

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