Oct 7, 2013

Chicken Curry (without coconut paste, coconut milk, fresh cream & cashew nut paste)

Chicken Curry (without coconut paste,  fresh cream,  cashew nut paste  & coconut milk) – A delicious chicken curry, goes well with Rotis / Phulkas / Rice / Pulao / Ghee rice …

Serves: 3 – 4


1 tablespoon oil

2 onions, thinly sliced

1 tablespoon ginger- garlic paste

1 big size tomato, cubed

1 teaspoon red chilli powder

¼ teaspoon turmeric powder

1 ¼ teaspoon coriander powder

500 g chicken pieces, cut into medium size pieces

¾ teaspoon salt (or to taste)

3 tablespoon (1/4 cup / 50 ml) chopped coriander leaves (Please do not miss this step)

1 cup / 200 ml / 8 oz (Indian standard measuring cup) water


Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water and keep aside (spice mix).

Wash and clean chicken pieces. Drain out water thoroughly.

Heat oil in a pan / karahi and fry thinly sliced onions until golden color on a medium heat.

Add ginger – garlic paste and fry for 2 – 3 minutes until the raw smell goes.

Add cubed tomato and fry for 2 – 3 minutes.

Add diluted spice mix and fry for 1 – 2 minutes until the raw smell disappears and well combined with other ingredients.

Now add chicken pieces, salt to taste, 3 tablespoon coriander leaves and 1 cup water. Mix all the ingredients well. Cover with a lid and cook on a medium heat for 30 – 35 minutes until done / chicken pieces well cooked and gravy slightly thickens. Consume this curry after half an hour.

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