That spicy chicken curry

Well I am a vegetarian but my husband is a strict non-veggie & more than often I try to cook some spicy curries for him. This is the recipe for the chicken curry which always turns out pretty good (as per sanjay).

Ingredients

1 lb boneless chicken breasts

2 medium sized onions chopped

2 tomatoes chopped

2 tbsp of ginger garlic paste

2 bay leaves, 3-4 cinnamon sticks, 2/3 whole red chillies

Red chilli (2 tbsp), turmeric (2 tsp), coriander/cumin (1 tbsp), garam masala powder as per taste

salt

some cashews (optional)

Preparation

1. Fry onions, red chillies, cinnamon, bay leaves, cashews till onions are golden brown. Let this cool & grind into a paste.

2. Add some oil to a pan & add the paste from step 1.

3. Let it simmer for 5 mins & add all the tomatoes. Let it cook for 5 mins & add all the dry masalas. Let the masalas cook for 2 mins & add chicken to this gravy.

4. Add some hot water depending on how thick you wnat your gravy. Dont forget to add the salt!

Bharli Vangi- A maharashtrian delicacy by VCD

Ingredients
1 tbsp tamarind pulp
¼ cup fresh chopped coriander leaves
¼ cup dry coconut
¼ tsp turmeric powder
½ tsp mustard seeds
2 tbsps sesame seeds
¼ cup peanuts
½ tbsp cumin seeds
1 tsp coriander seeds
1 tbsp red chilli powder
1 tbsp garam masala
1 tbsp salt
9-10 curry leaves
½ kg small brinjals
½ cup fresh coconut
6 tbsps oil
2 medium sized onions (thinly sized)

Method
-Wash & slit brinjals into four. Keep the stems intact.
-Reserve 1 tbsp each of the fresh coconut & coriander leaves for garnish.
-Heat 2 tbsps of oil in a pan and add onions. Stir fry briefly. Add grated dry coconut, sesame seeds, peanuts, cumin & coriander seeds and sauté on medium heat for about 5 minutes stirring continuously until dry coconut turns light golden in color.
-Cool & grind to a coarse paste using a little water.
-Combine this paste with garam masala, salt, turmeric, red chilli, fresh coconut, chopped coriander leaves & tamarind pulp.
-Stuff this mixture into the brinjals.
-Heat remaining oil in a pan, add mustard seeds & let them crackle.
-Add curry leaves & gently place the stuffed brinjals. Cook for 2-3 minutes & gently turn the brinjals once or twice to ensure even cooking.
-Add 1 & ½ cup of water & bring it to boil. Cook for 8-10 minutes or until the brinjals are cooked & soft.

Most of the stuffing will leave the brinjals & form the gravy for the dish. Also, salt, oil, chilli powder, garam masala can be varied depending upon personal preferences.