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Chicken Curry

Chicken Curry
By : Sherin Mathew
1. Chicken – 1 kg – chopped washed and drained
Marinate chicken for half an hour (1/2 inch ginger, 3 cloves garlic, few curry leaves pasted and mixed in 1 tb sp curd and salt to taste)

2. Onion (Savala) - 2 large or 4 small sliced
Ginger - 1 inch chopped
Garlic - 6 cloves chopped

3. Fennel seeds - 1 ts sp
Turmeric powder- ¼ ts sp
Coriander powder- 2 ts sp
Chili powder - 1 ts sp
Garam masala powder ½ ts sp
Pepper powder - 1 ts sp

4. Oil (coconut oil or any edible oil of your choice)
5. Salt to taste

In a wok, pour 2 tb sp oil and put the 2nd listed ingredients and sauté in good flame till it is translucent and turns to brownish colour. Now add in the 3rd listed things in order and sauté further without burning and till it loses its raw smell. Remove from fire and grind it to a fine paste once cool.
Now in the wok pour 2 tb sp oil, slightly fry the marinated chicken. Once slight brown, add in the pasted masala and enough water and let it cook and thicken. Check salt. Add in a few curry leaves and turn off fire.
Now do a generous seasoning (pop mustard, fry sliced shallots plus curry leaves and ½ ts sp graram masala powder) and pour over the curry.

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