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Hot Chicken Curry

Healthycooking's picture
Ingredients
  Corn oil 30 Milliliter (2 Tablespoon)
  Fenugreek seeds 1⁄4 Teaspoon
  Onion seeds 1⁄4 Teaspoon
  Onions 2 , chopped
  Garlic 1 Clove (5 gm), crushed
  Grated fresh ginger root 1⁄2 Teaspoon
  Ground coriander 1 Teaspoon
  Chili powder 1 Teaspoon
  Salt 1 Teaspoon
  Canned tomatoes 14 Ounce (1 Can, 400 Gram)
  Lemon juice 30 Milliliter (2 Tablespoon)
  Skinless boneless chicken 12 Ounce, cubed (350 Gram)
  Chopped fresh coriander 30 Milliliter (2 Tablespoon)
  Green chilies 3 , chopped
  Red pepper 1⁄2 , cut into chunks
  Green pepper 1⁄2 , cut into chunks
  Fresh coriander leaves 1 Tablespoon (For Garnish)
Directions

1. Heat the oil in a medium saucepan, and fry the fenugreek and onion seeds until they turn a shade darker. Add the onions, garlic and ginger and fry for about 5 minutes until the onions are golden. Lower the heat to very low.
2. Meanwhile, in a separate bowl, mix together the ground coriander, chilli powder, salt, tomatoes and lemon juice.
3. Pour this mixture into the pan and turn up the heat to medium. Stir-fry for about 3 minutes.
4. Add the chicken and stir-fry for about 5-7 minutes. Take care not to overcook the chicken.
5. Add the fresh coriander, green chillies and the pepper chunks. Lower the heat, cover, and simmer for about 10 minutes until cooked. Serve hot, garnished with fresh coriander leaves.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Fried
Dish: 
Curry
Occasion: 
Thanksgiving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
2

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