Chicken drumsticks in curry leaves gravy9:27 AM
This is one of this fusion dish I came up with over the years. In essence it looks and taste continental, with the nice zing of curry leaves giving it a taste twist.
The beauty of this dish, is not how it taste (though it is divine, no discussion) but how easy it is to pull at the end of a busy day. If you have all the ingredients on hand, it is pretty much a leave alone to cook dish.
The one thing you ABSOLUTELY need to cook it is a "Dutch Oven" or deep casserole dish. Mine looks very similar to this one. I tried cooking it in a kadai in the past, but it tend to over cook before it ever get that nice roasted look. Kadai (or woks) do not give the all over even heating a Dutch oven (also called cocotte or casserole) will give you.
As you can see from the affiliate link above, they aren't even super pricey to begin with and it is an investment you'll be glad you made as it can be used for a variety of dishes (even Indian ones).
The other thing you will need on hand is a chicken stock, you can make your own by boiling curry cuts pieces of chicken in a large pot of water for a couple of hours (the Dutch oven comes handy again), and freeze it in batches. If you don't have a stock on hand you can still make your own using "Maggi Magic Masala cubes", it won't be as good but it does come handy in a pinch.
Now that we are done with the chit chat, let's get down to business:
You will need:
6 Chicken Drumsticks
1 large onion, thinly sliced
2 cups chicken stock
A generous handful of fresh curry leaves (I do about 4-5 sprigs worth of leaves)
salt and pepper to taste
A little corn starch to thicken the gravy
How to do it:
1) Put your Dutch oven on the stove and heat the oil along with the onion slices.
2) Once the oil is hot and the onions start to turn translucent, toss in the curry leaves and stir. Add the chicken immediately after the curry leaves.
3) Brown the chicken drumsticks for 2-3 minutes, turning them so they get done on all side and add the chicken stock once they are all sporting nice light brown roast marks.
4) Cover the pot with a lid and let it cook for 20 minutes on medium high heat. Check the liquid content every now and then. You don't want the water to evaporate too much, so keep adding fresh water as needed. Toward the end of the cooking process, there should be about 1.5 centimetre water at the bottom of the pan (using a 24 cm pan).
5) Just before the end of the cooking time, dilute 1-2 teaspoon of corn starch in a little water and pour in the pan. The gravy will thicken within seconds of you doing so. Turn off the heat as soon as your gravy has thickened.
6) Serve hot with your choice of vegetable and a side of either rice, bland pasta or potatoes.
We like our potatoes mashed for this dish, but any type of potatoes will do. The one part protein, one part vegetables and one part starch, it the ratio you will find in most of everyday meals in continental cuisine. Serve as a leafy green salad on the side to make it even more authentic.