Recipe: Chicken nugget curry – a quick chicken curry perfect for hostel-cooking
Chicken nuggets are the kind of comfort food that many have fallen back upon at times of need. They provide a level of emotional support that stands apart from almost all others comfort food. But what if you need to build a whole meal around it? Here’s chicken nugget curry recipe for two, which is just that!
Here are the ingredients:
- Chicken nugget: 300-400 g [pre-cooked is preferable]
- Onions: 250-300 g [paste]
- Tomato: 150-200 g [paste]
- Ginger-garlic paste: 30-50 g
- Coriander powder: 5-10 g
- Cumin powder: 5-10 g
- Red chilli powder: 5-10 g
- Turmeric powder: 10-15 g
- Salt: To taste
- Fresh coriander/cilantro: 10-15 g [diced]
And here’s the recipe, assuming that the chicken nuggets are ready. I used ready-to-fry nuggets, and shallow-fried them first so they have a crispy exterior and a well-cooked interior.
I then used the leftover oil from the chicken-nugget-frying session to do the rest of the cooking, starting with the onion. This is the first step:
After the onion starts to become a little brown and is reduced 10-15 percent, add the tomato and ginger-garlic pastes. Then mix them well.
As the mixture reduces a bit more, add all the spices and seasoning, and then start stirring. The crunch of the onion must go, as must the acidity of the tomato. The resulting mixture should be smooth and brownish.
After the mixture attains the desired texture and colour, add the chicken nuggets and stir around, so that they are entirely covered by the spicy mix.
Then, add some water and keep stirring so that there is a handsome gravy. Bring the mixture to boil and keep stirring. The mixture should not stick to the bottom, and the spice mix should by now start giving out the oil it had absorbed.
Now, cover and let it cook for 5-10 minutes. Give the occasional stir so that the curry does not stick to the bottom. Add the coriander/cilantro only midway, and you should be good to go.
The end product should look like this:
This is actually the recipe promised at the end of this post. Preetha, if you miss home-cooked Indian food, whip this up at home and it should be good to go with rice, chapati, partha/parotta or other kinds of bread. Tell me the result if you try it!
And that goes for all those people out there who live way from home and miss home-cooked food. It also goes for all those of you who are looking to cut your teeth at cooking Indian food.
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