I used more oil in this recipe. You can use less oil concerning your diet.
Happy cooking :)
Chicken Curry Recipe
Author: Nancy jay | Cuisine: Indian | Recipe type: Side |
Prep. Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins |
Ingredients | |
---|---|
Onion | - 1 medium sized chopped/sliced |
Tomato | - 1 medium sized chopped/sliced |
Chicken | - 2lbs |
Ginger Garlic paste | - 2 tbsp. |
Chilly powder | - 2 tsp. |
Coriander powder | - 2 -3 tbsp. |
Green Chilly | - 2 long silted |
Curry leaves | - few |
Salt to taste | |
Tempering: | |
Oil | - 4 tbsps |
Cinnamon | – 1 inch stick |
Cardamom | - 5 |
Bay leaf | – 1 |
Cloves | - 3 |
Star anise | - 1 |
Poppy seed | – 1tsp |
Fennel seeds | – 1tsp |
Garnish: | |
Cilantro | - few chopped |
Preparation
- Heat oil in a pan and all the spices under Tempering.Once the spices become red and sends it's nice aroma, add onion.
- Sauté onion till its golden brown or translucent and then add Ginger garlic paste.Once the ginger garlic paste's raw smell is gone, add tomato and sauté it, till it is partially smashed or the raw smell is gone.
- Then add Chicken(cleaned and cut up), salt, chilly powder and coriander powder. Stir the above for few seconds and then add water (quantity depends on consistency you desire). I added little water since the chicken itself will leave some water.
- Close the pan and allow the chicken to boil. Once the curry starts boiling, add few curry leaves and green chilly.
- Keep the curry in medium flame until the chicken is cooked. Switch off the flame when oil separates from the gravy (this is then the chicken curry is ready).
- Garnish with cilantro and serve hot.
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