Chicken Curry

on Friday, January 4, 2008


Ingredients:

  • Chicken---1/2 kg
  • Onions---3 med sized(chopped into slices)
  • Tomatoes---1 large (chopped into dices)
  • Ginger Garlic paste----2tsp
  • Green chillies---3half slit
  • Curry leaves---15 no
  • Cloves---4
  • Cardamom---3
  • Bay leaf---2
  • Cinnamon---1 inch stick
  • Mace---1 spring
  • Cumin seeds---1/4tsp
  • Cumin powder---3/4 tsp
  • Coriander powder---1tsp
  • Red chilly powder---1tsp(adjust to taste)
  • Pepper powder---1/4tsp
  • Garam masala powder---1/4tsp
  • Salt---1tsp approx (adjust to taste)
  • Turmeric---1/4tsp
  • Oil---3-4tbs
  • Curd---2tbs
  • Coriander leaves---for garnish
Preparation:
  • Cut the chicken into medium sized pieces.
  • Marinate the chicken with curd and keep it asid for 30 min.
  • Put the kadai on the stove. put oil in it.
  • Add the spices(cloves, cardamom, cinnamon, bay leaf, cumin seeds and Mace).
  • Once the spices fried till they give a good smell of aroma, add onion slices, curry leaves and green chillies.
  • Add little salt to the onions, so that onions get cooked bit faster. Cook onions till transperent.
  • Now add ginger garlic paste to it. Fry the mixture till the ginger garlic paste leaves the strong smell.
  • Then add the chopped tomatoes.
  • Add to it cumin powder, coriander powder, chilly powder, pepper powder and salt.
  • Once the tomatoes are almost cooked add the marinated chicken and little water.
  • Let it cook till the chicken is tender and gravy is thicken for required consistancy.
  • Add the garam masala powder.
  • Garnish with Coriander leaves and serve hot with chapathi or steamed rice.



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