Chicken curry and rice for me is the go to recipe for a Saturday or Sunday lunch. Done quick and my family loves it. So This Saturday after all the packing and visit to the post office to send out my handmade jewelry orders, I was left with not much time to cook a quick lunch before my hungry TWO are back home asking about what's cooking today. Rice on one side, the masala for the chicken sauteed and kept for cooling down before the grinding process. I was generally on time with the lunch plans. This is a simple quick chicken curry thats light and done without much effort.
Ingredients for the Chicken curry
Chicken (washed and cut into small pieces) - 1 kg
Whole Jeera or Cummin Seeds - 1.5 tsp
Kashmiri Chilli Powder - 1 tbsp
Turmeric powder - 1/4 tsp
Coriander powder - 1.5 tsp
Garam masala powder - 1 tsp
Onions(chopped finely) - 3
Tomato(chopped finely) - 1 big
Giner garlic paste - 2 tsp
Green cardamom - 2
Cloves - 2
Cinnamon - 1 inch stick
Coriander leaves (chopped finely) - 2 to 3 tbsp
Water - 1/2 cup
Salt to taste
Oil - 2 tbsp
Method for making Chicken Curry
1- Take a pan and add the 2 tbsp of oil. Now add in the whole jeera or cummin seeds and the whole spices(cardamom, cloves and cinnamon). When the jeera turns golden brown add in the chopped onions and ginger - garlic paste. Saute till the onions are soft and translucent.
2- Now add the chopped tomatoes and saute till the tomatoes are soft and well -cooked.
3- Add turmeric powder, kashmiri chilli powder and coriander powder. Saute till the oil starts oozing from the sides.
4- Switch off gas and let this mixture cool. Grind in the blender to a smooth paste.
5- Switch on the gas again and add this paste to the pan. Add in the chicken pieces. Add half a cup of water and cook covered for 8-10 minutes or till the chicken is well cooked.
6- Garnish with the chopped coriander leaves and serve. You may serve it with plain steamed rice. Goes well with jeera rice, veg pulao or tomato rice. Team it with a raita of your choice and some pappad to make it a meal to remember for the entire family.
Chicken (washed and cut into small pieces) - 1 kg
Whole Jeera or Cummin Seeds - 1.5 tsp
Kashmiri Chilli Powder - 1 tbsp
Turmeric powder - 1/4 tsp
Coriander powder - 1.5 tsp
Garam masala powder - 1 tsp
Onions(chopped finely) - 3
Tomato(chopped finely) - 1 big
Giner garlic paste - 2 tsp
Green cardamom - 2
Cloves - 2
Cinnamon - 1 inch stick
Coriander leaves (chopped finely) - 2 to 3 tbsp
Water - 1/2 cup
Salt to taste
Oil - 2 tbsp
Method for making Chicken Curry
1- Take a pan and add the 2 tbsp of oil. Now add in the whole jeera or cummin seeds and the whole spices(cardamom, cloves and cinnamon). When the jeera turns golden brown add in the chopped onions and ginger - garlic paste. Saute till the onions are soft and translucent.
2- Now add the chopped tomatoes and saute till the tomatoes are soft and well -cooked.
3- Add turmeric powder, kashmiri chilli powder and coriander powder. Saute till the oil starts oozing from the sides.
4- Switch off gas and let this mixture cool. Grind in the blender to a smooth paste.
5- Switch on the gas again and add this paste to the pan. Add in the chicken pieces. Add half a cup of water and cook covered for 8-10 minutes or till the chicken is well cooked.
6- Garnish with the chopped coriander leaves and serve. You may serve it with plain steamed rice. Goes well with jeera rice, veg pulao or tomato rice. Team it with a raita of your choice and some pappad to make it a meal to remember for the entire family.
No comments:
Post a Comment