Chicken Curry With Colocasia

Chicken curry with colocasia
The winter chill hasn’t quite left us and the weather’s good for rustic wholesome curries. The other day I made chicken with colocasia. I have posted the one I made with smoked pork earlier. Here the tubers look like eggs. The regular garnish is serrated coriander, coriander, or ginger leaves. I used spring onions and there was a refreshing twist to the dish.
The silk cotton trees
February is also the season when the silk cotton trees bloom. With the birds coming to feed in large flocks it’s a delight to be near the tree during this season. Sadly there are no silk cotton trees near where I live. In the collage, the picture on the left was taken last year and the one on the right was taken a few days ago on a cloudy, gloomy day. Coming back to the rustic curry, here’s the recipe.
400 grams colocasia
750 grams of chicken with skin
2 tomatoes, cut lengthwise
2 large onions, coarsely grated
2 teaspoons of chilli powder
A quarter teaspoon of garlic/ginger paste

A quarter teaspoon of turmeric powder
A teaspoon of coarsely grated black pepper
A tablespoon of coriander powder
3 tablespoons mustard oil
About two cups of hot water
Herbs for the garnish

~ Heat a pan of water. Let it come to boiling point then add the colocasia. Let the tubers cook for 5-6 minutes. Take one out and check to see if the skin can be removed easily. If so, then drain, cool and remove the skin from the tubers.
~Cut the meat into bite-size pieces. 
~ Heat the mustard oil in a pan. When it comes to smoking point, add the onions. Fry for a few minutes and add the meat. 
~ Add the other spices, the tomatoes, and continue to cook with the lid on till the oil separates. Keep stirring in between. This will take about 25 minutes. Then add the colocasia. They needn’t be cooked for too long because of the previous boiling. Stir gently. Overcooked colocasia can turn mushy. 
~Add about two cups of hot water. Cook for another five minutes or so. You can check the gravy again and increase the amount of water. Tubers are after all, thickeners.
~ Chop the herbs and garnish the dish. (I prefer using ginger leaves but I used spring onions as there are no ginger leaves during this season. The rhizomes are planted around this time of the year and it’ll take two months or so before I can use the leaves for garnishing my dishes).
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