Wednesday, March 26, 2014

Chicken Curry

Chicken  (washed and cut into medium sized pieces)- 1 kg
Small onions  - 1 cup chopped
Green chilli - 3 nos
Tomato - 1 big  chopped
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Coriander powder- 1 tsp
Curry leaves - handfull
Bay leaf- 1
Coconut milk - 1 cup
Fresh coriander leaves for garnish
Salt to taste

Roast and make a paste:
Dry red chilly - 2 nos
Garlic flakes - 6
Ginger - 1 tsp chopped
Pepper corns - 1/2 tsp
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Poppy seeds/Khus khus - 1 tsp
Coriander seeds - 1/2 tsp
Cardamoms - 1
Cinnamon - 1
Curry leaves - 1 spring

  1. Heat a pan with oil and fry all the ingredients given under " Roast and make a paste"  on medium heat  for 2 mts. Remove from fire, cool and grind to a fine paste. Keep aside.
  2.  Heat oil in a cooking vessel, add the bay leaves , cumin seeds, small onions, green chilly and curry leaves and saute till transparent.
  3. Add the ground paste and saute for a minute .
  4. Now add salt, turmeric pwd and tomatoes and combine well.Fry till tomatoes become mushy.
  5. Then add chicken and mix well. Cook for 5-10 minutes 
  6. Add chilly powder and coriander powder. Cook for few more minutes or until chicken is done.
  7. Now add the coconut milk. Cook for 4 mts and combine well.
  8.  Turn off heat and garnish with fresh coriander leaves.
  9.  Serve hot with White steamed rice, Briyani, Chappatis or dosas.

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