Colocassia (Arbi) and Chicken Curry

Colocassia (Arbi) and Chicken Curry This is a wonderfully spicy, yet not hot, tangy and delicious curry. While I wouldn’t call it simple to make, it ain’t tough either.Pre-cook the colocassia (arbi), preferably one whistle in a standard pressure cooker. Slice thickly, fry till it has a crisp outer covering and reserve. Cut chicken any way you like and quickly sear/stir fry in very hot oil so its cooked on the outside. Drain and reserve.

Heat some oil in a wok/pan and add onions, brown, add bay leaves, curry leaves, cloves (laung), aniseed (sauf), lightly pounded yellow mustard seeds, turmeric, chilli powder, salt, stick of cinnamon and cardamom. Stir for a couple of minutes, add chopped tomatoes, stir for a few minutes then add water. Bring to the boil. Add the chicken and cook for 10 minutes. Add tamarind water and cook for a further 5 – 7 minutes. Just before serving stir in the fried colocassia (arbi).

Best eaten with slightly overcooked rice.

By Sid Khullar

Sid Khullar is a wellness coach who works with different aspects of lifestyle change towards the accomplishment of goals such as weight loss and blood sugar management among other health situations that require the presence of specialised, precise diets and lifestyle change. His methods address aspects of food, nutrition and the mind.