Jul 27, 2015

Chicken Curry

Chicken Curry

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

Serves: 3 – 4


For the chicken:

1 kg chicken
½ teaspoon red chilli powder
½ teaspoon turmeric powder
½ teaspoon salt.


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.


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)


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 ....


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