I like to imagine the hot oil whispering to the red chilly powder " I would like to do to you what spring does to the cherry trees" and the chilly powder blushing to a deeper red while I cook this curry, well atleast on days I can afford the luxury of thinking of Neruda and all while trying to keep pace with a fast growing 10 month old. The rest of the days I make this curry because it is bold enough to make an appealing meal paired with roti or rice with no other sides, and also because it's just easy. There's a wee little too much oil used in this curry, and that's where it gets it lipsmacking taste.You can use fresh tomatos instead of the paste, but it's the tomato paste along with chilly powder sauteed in oil that gives the dish the deep red color.And with the tiny bursts of sweetness from pineapple bits every now and then in the fiery curry, you might be inspired to create poetry of your own.
chicken breast, cut into small pices: 1 lb
a quarter of an onion, sliced
ginger-garlic paste : 1 tsp
red chilly powder: 2 heaped tsp
tomato paste: 3 tsp
oil: around 5T
cilantro, chopped: 1/4 cup
pineapple cut into tiny pieces: 1T
Wash and drain the chicken. Heat oil , and add the red chilly powder and salt, and let the chilly powder cook until it gives out a deep red colour, this should take around 45 seconds to a minute. Keep stirring to prevent the powder from burning. Add the onion, ginger and garlic paste and saute till it is golden brown. Now add the tomato paste, cilantro and chicken , mix well, cover and cook on low heat until the chicken is done. Make sure you stir it now and then to avoid burning.Once the chicken is done, add the pineapple pieces , mix and serve.