Sunday 14 October 2012




Basic Chicken Curry

Chicken                         750gms
Oil                                  100ml
Onions                          125gms
Cinnamon                     1/2inch
Cloves                           4nos
Green cardamom         2nos
Ginger garlic paste       30gms
Bay leaf                         1no
Tomatoes                      250gms
Coconut                        1/2no
Chicken stock               150ml
Lime juice                     15ml
Salt                               to taste
Red chili powder          1tspn
Coriander powder        2tspn
Turmeric powder         1tspn
Dry fenugreek leaves   1/4tspn
Coriander leaves         10gms


Clean and cut chicken into 12pcs. Marinate the chicken in 30 ml oil, salt, lime juice and crushed peppercorns and ½tspn turmeric powder for about 2 hours. Prepare onion paste. Blanch, deskin and deseed tomatoes. Prepare a paste. Grate coconut and prepare 2 extracts of coconut milk. Heat 50ml oil in a thick bottomed vessel, crackle the whole spices. Brown the onion paste, add ginger-garlic paste. Stir for a minute. Add in paste of coriander powder, red chili powder and turmeric powder dissolved in 50ml of stock. Stir for a minute. Add tomatoes and cook until mixture releases oil. Add in thin extract of coconut milk and remaining stock. Bring to boil. Reduce heat and cook for 30minutes. Meanwhile heat remaining oil and brown the marinated chicken pieces on both the sides. Add into the simmering curry. Cook covered for about 30minutes with lid covered. Add in thick extract of milk and dry fenugreek leaves. Add salt. Cook for further 5 minutes. Dish out and serve hot garnished with chopped coriander leaves.

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