Chicken Curry

Chicken Curry

A delicious chicken curry goes well with rotis / rice / pulao / breads …

Serves: 3 – 4

Ingredients

For the chicken:

1 kg chicken

½ teaspoon red chilli powder

½ teaspoon turmeric powder

½ teaspoon salt.

Method

Wash and clean chicken pieces in tap water for 3 – 4 times until the water is clean and without any dirt. Drain out water completely.

Marinate cleaned chicken pieces with salt, turmeric powder and red chilli powder. Cover with a lid and keep aside for half an hour.

Ingredients

2 tablespoon oil (olive oil / sun flower oil)

4 onions, thinly sliced

2 tablespoon ginger garlic paste

2 tomatoes or 10 cherry tomatoes, chopped

1 teaspoon red chilli powder

½ teaspoon turmeric powder

2 teaspoon coriander powder

Marinated chicken pieces (drain out water)

2 cups (400 ml) water

¾ teaspoon pepper powder

¾ to 1 teaspoon salt

¾ teaspoon garam masala powder or a mix of ¼ teaspoon clove powder, ¼ teaspoon nut meg powder, ¼ teaspoon cinnamon powder and 2 pinches cardamom powder

½ cup (100 ml) or handful of chopped coriander leaves (wash well)

Method

Dilute red chilli powder, turmeric powder and coriander powder with 2 tablespoons of water (spice paste).

In a deep kadai / pan, heat oil on a medium heat. Add thinly sliced onions and fry till golden brown.

Add ginger - garlic  paste and mix well. Stir for 2 – 3 minutes until the raw smell disappears.

 Add  chopped tomatoes and mix well until it well blended with onions and ginger – garlic paste. It will take 5 – 8 minutes to get this consistency.

Add diluted  spice paste and mix well for 2 – 3 minutes till it combined with other ingredients and water dries up.

 

Add marinated chicken pieces and  stir well for 5 minutes.

 Now add 2 cups of  water (For thick gravy  add water 1/2 – inch  level above chicken pieces. For thin gravy 2 cups (400 ml).

Add salt to taste, pepper powder, garam masala powder and chopped coriander leaves.. Mix all the ingredients well.

Cover with a tight lid and cook on a medium heat for 35 – 45 minutes until done and soft / gravy thickens. Serve chicken curry after 1 – 2 hours. Then it will absorb all the flavours. Serve with rice /phulkas ....