Military style, Dad was transferred to another city. We were all packed and ready to go. It would be a long train journey and our arrival at the train station would be just before lunch.
To avoid the chaos of feeding us at the train station, Mama had Cook fix curry and rice. Then, since all the crockery and cutlery were packed, Mama mixed the rice and curry in a huge ‘thali’ (metal platter). She formed the rice and curry into little golf-sized balls. We gathered around, and she placed them one at a time on our open palms as we scoffed them down. To us, it was the most delicious curry and rice! Needless to say, it was great fun being fed in this fashion. The excitement of the long train journey only enhanced the experience.
The packed trunks and other baggage were loaded onto the waiting military trucks, and off to the station, we went. Pushing our way through the crowded platform, we arrived at the compartment reserved for us.
Mama is busy taking a count of all the hand baggage, and the kids, Cook, and the Orderly assigned to accompany us supervise the loading of all the household goods.
Dad, standing tall and handsome, is being bid goodbye by the junior officers who have come to see him off. We always loved the train journeys and the experience of being served hot spicy Indian food ordered from the dining cart.
The best experience was drinking tea in the cup-sized kullarhs (earthern pots) sold all along the platform by the chaiwalla (tea vendor). He would make his way alongside the train yelling “chai garam” (hot tea). Tea drunk out of the kullarhs had an earthy taste. We saved the earthen pots to throw out the window when the train slowly steamed out onto the open fields. It was a challenge to see who could throw it the farthermost—when our parents weren’t watching us!
I still cannot fix curry and rice or board a train without remembering the curry and rice Mama mixed for our long train journeys.
Chicken Curry
Ingredients
- 2 lb chicken breasts (boneless, skinless, cut into pieces, washed, and drained (can use thighs or thighs and drumsticks))
- 2 medium onions (chopped very fine or use a food processor, but do not grind into a paste)
- 1 tbsp fresh garlic paste (can use bottled )
- 1 tbsp fresh ginger paste (can use bottled)
- 2 large or medium potatoes (russet( (peeled and quartered)
- ½ bunch fresh cilantro (pick leaves, wash, and chop)
- 2 tbsp tomato paste (or 1 small can (6 oz) tomato sauce)
- 3-5 tbsp cooking oil (canola, vegetable, corn, peanut)
- 1 whole Serrano green chili (split half way down the middle(optional) )
- 1 cup hot water (for gravy)
- 1 can chicken broth (plain)
Whole Spices
- 2 medium bay leaves
- 4-5 peppercorns
- 4-5 cloves
- 3 small green cardamom
- 1 small cinnamon stick (1 inch)
Masala (Spices)
- ½ tsp tumeric powder
- 1 tsp cumin powder
- 2 tsp coriander powder
- ¼ tsp chili powder (optional)
Instructions
- Heat oil in a dutch oven or large cooking pot over medium heat.
- Add whole spices and whole green chili (optional). Let splutter a few moments, and then add onions.
- Sauté till onions are nearly ¾brown. Approximately 8 minutes.
- Add the chicken. Sauté well until the chicken is nicely glazed, approximately 10 minutes.
- Add the ginger, garlic, and spice powders. Continue to sauté for about 8 minutes.
- Now add half of the chopped cilantro and continue to cook, frequently stirring until most of the moisture is absorbed. You can tell when, as the oil starts to appear on the sides of the pan. About 10 minutes more.
- Add the hot water, stock (add more water if you do not have stock), potatoes, and tomato paste. Cover and let cook until the potatoes are done. Approximately 15 minutes.
- Serve in a deep dish and garnish with the remaining cilantro.
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