Tuesday, October 21, 2008

Spicy Chicken Curry

Serve 2 ppl
  • 1lb - Chicken Pieces

  • 1onion - Large ( finely chopped)

  • 2nos - Tomatos (finely chopped)

  • 2nos - Green chillies

  • 1tsp - Corriander powder

  • 1/4tsp - turmeric powder

  • 2tsp - Chicken masala

  • 1/4tsp - Poppy seeds (kasa kasa)

  • 1/2tsp - Aniseed(sombhu)

  • Red chilli powder - As required

  • 7nos - Curry leaves

  • 1/2cup - Corriander leaves ( for granishing)

  • Salt - As required

  • 1/2tsp - Garam masala (or) 2 cloves,1/2inch cinnamon,2 no Cardomons grind them into fine powder

  • 1/2tsp - Ground Pepper

  • Oil - As Required

To Grind

  • 1/2cup - Grated Coconut

  • 10nos - shallot (small onions)
To Marinate
  • 2tsp - Red chilli powder

  • 1/4tsp - turmeric powder

  • Salt - As required

  • 1tsp - Ginger-garlic paste

  • 1tsp - Curd (optional)

  • 1 Egg (optional)


Mariante the chicken for one hour.In the meanwhile heat the oil,put the shallot and suate till brown.Now grind this suate onion along with coconut and little water.

In the same kadai,add if oil is needed,then put onion and suate till brown,then add ginger-garlic paste,suate till the smell go of,now add tomatos,curry leaves,green chillies,salt and suate for few minutes.

Then add red chilli powder,turmeric powder,corriander powder,chicken masala, ground pepper and garam masala (or freshly grinded masala) along with grinded coconut-shallot paste and mix well,allow it to boil for few minutes.

Then add the marinated chicken and close the lid,allow it to boil till the chicken gets cooked.Stir inbetween.

This can be done using pressure cooker also with three whistle.
Goes good with Rice,chappathi,paratha and roti.

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