Chicken Curry in NYC

There is glitz and glamour which surrounds the city of New York.From the window I can see the glorious sunset and the lit up,stately Empire State building.This bustling city certainly has no shortage of exceptional food-it a gourmands delight.Step out of the apartment- and you are in food heaven.Literally.Long travels and gorging on almost all types of cuisine for so long deter us from eating out.Yet again.We decide to settle for a simple meal-which can be put together with whatever was available in the refrigerator. Did I want to walk the couple of blocks to the grocer? My tired self, emphatically says no. I  see the last rays of sunshine peeking through the high rises. Dinner time-time to leave my reading nook and latte and head for the kitchen.

Onions and garlic in the larder. A packet of bone in chicken thighs. Milk-and some salt and pepper.Wow! The packets of Shaan masalas had disappeared. Reminded me of Old Mother Hubbard’s bare cupboard! I needed to buy something. But, really, that was a half hearted thought….

Chicken Curry in NYC

6-8 pieces of chicken thighs, bone in
1 large onion finely diced
4 cloves garlic minced
3-4 green chillies chopped-add more if you want.
1 ½ cups milk
1 teaspoon peppercorns-crushed
3 tablespoons oil
Salt

Wash and clean chicken.
Sauté onions and garlic in hot oil-till they are just soft and translucent and very slightly brown. Medium heat is good-because high heat caramelizes onions fast.
Mix in the green chillies, pepper and chicken. Stir well-so that the chicken cooks on the outside to seal in flavors. Add milk and salt. Simmer and cook for about 20-25 minutes. The gravy thickens and coats the chicken. Serve hot!!