Chicken Soya Curry

          Chicken curry is very popular and is everyone's favourite main course. In fact, you must have had various versions of chicken curry. Now do try out my version, where I have paired chicken with soya bean granules to come up with this extremely unique and an equally yummy dish. It is a great party recipe, which is a must try, to surprise your loved ones. It is of course a great weekend lunch menu that can be enjoyed with naan, kulcha, tandoori roti, jeera rice, pulao or plain biryani.

          Just check on the marinade spices that I used. They are slightly different. I tempered the oil with mustard seeds, urad dal and chana dal. Then sautéed onion, ginger, garlic and green chilies, which I ground to a smooth paste along with fresh grated coconut, roasted peanuts, tamarind paste and yoghurt. The end result was this super yummy chicken curry to be enjoyed with your favorite Indian bread or any flavored rice.

• 500 gms. chicken, curry cut
• 1/4 cup soya granules, soaked in warm water for 10 minutes & drained
• 2 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 onion, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• salt to taste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• coriander leaves to garnish

Marinade -

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal Gram)
• 1 onion, sliced 
• 2-3 garlic cloves
• 1" ginger
• 1-2 green chilies
• 2 tbsp. fresh grated coconut
• 2 tbsp. roasted peanuts
• 1/2 tsp. tamarind paste
• 1/2 cup yoghurt

          Marinade - Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add urad dal and chana dal. Sauté for a few seconds.

          Add onion, ginger, garlic and green chilies. Sauté till light brown. Set aside to cool down. Then grind along with coconut, peanuts, tamarind paste and yoghurt into a smooth paste. 

          Marinate the chicken with this paste overnight in the refrigerator. 

          Heat oil and temper with cinnamon, cloves and cardamom. Sauté for a few seconds. 

          Add onion and stir fry till light brown. Add all the dry spices mixed with some water. Sauté till the oil separates.

          Now add the marinated chicken and cook, covered till the moisture has evaporated.

          Add 1 cup water and the drained soya. Bring it to a boil and then cook, covered till the chicken is soft and the gravy comes to a desired consistency. Switch off the flame. 

          Garnish with coriander leaves and serve along with naan, kulcha, tandoori roti, jeera rice, pulao or plain biryani for a great weekend lunch.