Monday, 12 October 2015

Chicken Curry


Chicken is considered to be the most versatile meat available. It's not a strong flavoured meat; got a bland taste and so it goes well with any gravies. It can be baked, grilled, sautéed, fried ,broiled etc. ,which makes it more versatile.

This recipe is a basic curry recipe which involves no much of hard work . Every household has their own chicken curry recipe, which provides a slight variation here and there; but the basic recipe is all the same. No readymade masalas/spices used here. Malabar chicken curry and pathiri is quite famous combination back home. This curry pairs well with rice, rotis, pathiris, porotta, ghee rice etc


Ingredients


1kg Chicken
100 ml Oil
2 no.s Cardamom
2 no.s Cloves
1"Cinnamon
2 cups Onion
1 cup Tomatoes
3 cloves Garlic
1 tbsp Ginger
2 Green Chillies
1 tbsp Red Chilli powder
2 tbsp Coriander powder
1/2 tsp Turmeric powder
1 cup Boiling water


Method:
1. Wash and clean chicken pieces and drain excess water from it.

2. Heat oil in a deep pan and pop in whole masalas and saute for a few seconds until its aroma comes out. Don't burn it ; otherwise the whole gravy would turn bitter.

3. Throw in onions and saute till it turns translucent and wilted so nicely. (important step). Saute ginger-garlic pastes and green chillies for a minute. Add tomatoes and cook till the oil leaves the sides of the pan. 

4. Add masalas/spice powders to it. Saute till the raw smell disappears- for a few seconds.

5. Turn the flame to high and mix in the chicken pieces so that the masalas get coated well. Pour hot boiling water to it and cook till chicken is done. Adjust the consistency of the gravy.

6. Garnish with coriander leaves and serve hot with rice or rotis.






2 comments:

[Reply]

Monday, 12 October 2015

Chicken Curry


Chicken is considered to be the most versatile meat available. It's not a strong flavoured meat; got a bland taste and so it goes well with any gravies. It can be baked, grilled, sautéed, fried ,broiled etc. ,which makes it more versatile.

This recipe is a basic curry recipe which involves no much of hard work . Every household has their own chicken curry recipe, which provides a slight variation here and there; but the basic recipe is all the same. No readymade masalas/spices used here. Malabar chicken curry and pathiri is quite famous combination back home. This curry pairs well with rice, rotis, pathiris, porotta, ghee rice etc


Ingredients


1kg Chicken
100 ml Oil
2 no.s Cardamom
2 no.s Cloves
1"Cinnamon
2 cups Onion
1 cup Tomatoes
3 cloves Garlic
1 tbsp Ginger
2 Green Chillies
1 tbsp Red Chilli powder
2 tbsp Coriander powder
1/2 tsp Turmeric powder
1 cup Boiling water


Method:
1. Wash and clean chicken pieces and drain excess water from it.

2. Heat oil in a deep pan and pop in whole masalas and saute for a few seconds until its aroma comes out. Don't burn it ; otherwise the whole gravy would turn bitter.

3. Throw in onions and saute till it turns translucent and wilted so nicely. (important step). Saute ginger-garlic pastes and green chillies for a minute. Add tomatoes and cook till the oil leaves the sides of the pan. 

4. Add masalas/spice powders to it. Saute till the raw smell disappears- for a few seconds.

5. Turn the flame to high and mix in the chicken pieces so that the masalas get coated well. Pour hot boiling water to it and cook till chicken is done. Adjust the consistency of the gravy.

6. Garnish with coriander leaves and serve hot with rice or rotis.






2 comments: