On Sundays, the man likes to cook to ensure that we get his favorite combination of rice and chicken for lunch. Here's his trademark curry recipe.
Grind a handful of cashews with some poppy seeds and set aside for later. Separately grind half an onion with two green chillies, garam masala, ginger and garlic paste, Kashmiri laal mirch (red chilli powder), salt and turmeric. Marinate chicken in this second mixture.
Heat oil and add 2-3 cloves and a chilli or two and fry. Add the marinated chicken with its entire marinade and cook. Add salt to taste and a tiny sprinkle of sugar. Cover and cook, stirring occasionally to avoid burning. When the chicken is almost cooked, add the cashew poppy paste to the pan and simmer until you're happy with the consistency.
Dishes like these deserve naan on the side.
