RanjRan Chicken Curry. Review on General Tips on Cooking

I enjoy cooking and thought of sharing one of my favorite Chicken recipe with you guys. Its my invention(Basically a mixture of a Manipuri and Bengali recipe) and I like it and you would if you like spicy food. And, there are couple of Tips on cooking, so I feel that the Review is not completely irrelevant :-) Ingredients 1 Cut skinless chicken. If you shop at Foodworld, buy Farm Suzzanes processed ones, they are very soft. The next choice can be Real Good chicken. 4 Tomatoes (3 cut into extremely small pieces and one into big slices) 2 Potatoes (It adds some flavour to the dish, keep it un-peeled if you can eat the skin) 3 Onions (Grated) Now the spices 1/2 Table spoon Jeera (Cumin seeds) 3 Spoonful Garlic-ginger paste (Try the Priya or Dabur ready made Garlic-Ginger Paste) 0.1 Table spoon Heeng (asafoetida), 0.1 spoon means very less quantity 2 Table spoon Chilli powder 2 Table spoon Corriander powder 10 Curry leaves 5 Dry Red chilli 1 A glass of water. Marinate Take the washed chicken and add one-two spoon haldi (turmeric) and salt. Squeeze some lime juice, and try to use fresh ones. Keep it aside for 20 minutes. Water I mean, we have to cook the chicken differently. Boil water, put some dry red chillies in it and keep aside for 5 minutes. Mash the chilli so that the water takes in the flavour. Filter out the mash and the seeds so that the water is clear. Make sure that the liquid is not more than a glass else the curry becomes too watery. Potatoes Cut the potatoes into pieces 1 inch in size. Sprinkle it with turmeric and salt and keep it aside for 15 minutes. Heat some oil in a pan and fry the potatoes till they are almost done. Drain the oil (I use tissue paper to remove almost all traces of oil from it) Procedure Heat some oil in a pan. Put in the onions and garlic-ginger paste. Fry it till golden brown. Heap the mixture on one side of the pan and make space to fry the spices. Put in curry leaves, jeera, chilli, corriander and heeng. Once it is done, mix it with the onion-garlic-ginger paste. After couple of minutes put in the tomatoes (cut into small pieces). Wait till the tomatoes turn into pulp. Put in the chicken and reduce the flame and stir it till you can smell the chicken. At this point, put in the chilli-water (I mentioned earlier). Mix all the stuff well. Keep it on low flame for 1/2 hr, do not put extra water, chicken has lot of water in it and it comes out during the cooking process. 5 minutes before taking the dish out, put in the fried potatoes and the remaining tomatoes. Serving For me the best combo is RanjRan Chicken Curry with hot rice and lots of beer. The chilli in it makes u drink more and more beer and it feels extremely terrific after you finish eating(and drinking):) I normally spend all my Sunday afternoons like this. I have made this n number of times for my friends and they really enjoyed it. Do try it out.. I have recommended skinless chicken as the skin is full of fat. You can keep the skin (atleast some) which adds more flavour to the curry. Rgds RR