You have chicken or mutton curry left from last night’s meal. Or you may have planned to cook chicken curry at noon so you wouldn’t have to cook in the evening, but not enough is left after lunch. What do you do? Cooking afresh for dinner is a good option, but it’s going to leave you annoyed and frustrated. I would consider the possibilities of fixing the quantity of the dish. That’ll be a new dish with less effort and time… and no leftovers. 🙂 This is inspired by Arabic recipe I posted earlier – Al Marqoq.
1 large onion, finely chopped
1 tomato, pureed
1/2 tsp of ginger-garlic paste (assuming that the curry already is spiced with the paste)
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala powder
Vegetables of your choice (vertical long slices of carrots, capsicums, gerkins, aubergine, potatoes – you pick)
1. Heat oil. Add the onions and saute till golden brown. Add the ginger garlic paste and stir for about 2 – 3 minutes.
2. Add in the chicken curry and the vegetables.You can add a combination of veggies. Spice it with red chilli, garam masala, and coriander powder.Stir for about five minutes. Taste and adjust spices accordingly.
3. Add the tomato puree and simmer till a thick gravy is formed.
If you think the curry is too acidic because of the tomatoes, add a pinch of sugar. The curry won’t be too acidic though, because you’re adding vegetables.