Wednesday, August 5, 2009

Chicken Curry

Back home my mom used to make chicken curry with coconut.After my marriage my husband introduced to this method of preparing chicken.


Chicken with bones -1 lb
Onion - 1 large chopped
Onion - 1 large Sliced

Tomato - 1 medium

Green Chilli - 2

Potato - 1 small (optional)

Whole Garam Masala:
Cloves - 2 or 3
Green Cardamom - 1
Black Cardamom - 1
Cinnamon - 1 inch stick
Saunf (Fennel )- 2 tsp
Poppy Seeds - 1 tsp (optional)
Star Anise - 1 small
Black Pepper Whole - 4 or 5

Ginger Garlic Paste - 1 tablespoon
Tamarind Paste - 1 tsp (optional)
Coriander leaves - 4 or 5 stems chopped
Pudina - 2 stems chopped
Curry leaves - 1 Sprig (optional)
Curd - 1 cup
Turmeric Powder - 1/2 tsp
Chilli Powder - 1 tsp
Coriander Powder - 2 tsp
jeera powder - 1 tsp
Salt to taste

Marinate the Chicken with Curd, turmeric powder ,Chilli powder and salt

1.Heat oil in kadai and add the ingredients under whole Garam Masala, when the oil is hot.
2.Chop 1 onion and add to the oil along with the green chilli. Saute it.
3.When the onion becomes pink add chopped coriander and pudina to it and saute.
4.After 1 min add the chopped tomatoes.Mix everything and when the tomatoes get soft remove from the fire and allow it to cool. Once it cools of grind into a paste without adding water.
5.Heat oil in a pressure cooker and when it becomes hot add the sliced onions and curry leaves.
6.When the onions become pink add ginger garlic paste.
7.When the raw smell goes off add the marinated chicken and mix it well with the onion.
8.Allow it to cook till the water oozes out ,mixing it frequently.Then add the coriander powder, jeera powder and mix it.
9.Add the ground paste and mix well. Allow it to cook for 3 min.Then add the tamarind paste and 2 cups of water. Pressure cook for 6 to 7 whistles or until the chicken is done.

Garnish with coriander leaves.

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