This uniquely Chinese-Indian fusion recipe involves zero chopping and a handful of pantry ingredients, to make the most savoury and lip-smacking curry to eat with parottas.
Ever heard of a chicken curry that is so low in effort but high on flavour that you’d be surprised how delicious it tastes? When you’re pressed for time and craving a bowl of comforting chicken curry, this recipe comes to your rescue; in that, it involves zero chopping and hardly any effort on your part to throw this together. Although this recipe doesn’t call for the additional step of marinating the meat, doing so would help the flavours penetrate more effectively, even if it sits for 20-25 minutes.
Because of the minimal usage of ingredients, all from your pantry, this recipe merges flavours from Indian and Chinese cuisine, giving it a tangy-umami taste, unlike any other chicken curry you might have come across, so far. With no particular origin story other than a shortage of time that might have led to the creation of this curry, it works wonders when paired with flaky, Malabar parottas or lacy neer dosas. As a culture that has been known to fuse flavours from across the world and incorporate it into everyday, home-style cooking, this chicken curry is one recipe you’d keep coming back to over and over.
Image Credits: Steam and Bake