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Chicken Curry

Chef.Foodie's picture
For 8
  Chicken 1 Large
  Coconut 1⁄2
  Onions 2
  Poppy seeds 1 Tablespoon
  Turmeric 1 Teaspoon
  Garlic 8 Clove (40 gm)
  Chili powder 3⁄4 Tablespoon (1 Dessertspoon)
  Ginger piece 1⁄2 Inch
  Coriander powder 1 Tablespoon
  Cumin powder 2 Teaspoon
  Mustard seeds 1 Teaspoon
  Vinegar 2 Tablespoon (Or Use According To Taste)
  Cinnamon sticks 2 Small
  Cloves 4
  Cardamoms 4
  Raisins 1⁄2 Cup (8 tbs), washed, cleaned and ground
  Cashewnuts 1⁄2 Cup (8 tbs), half to be ground, other half to be left whole
  Onion 1 , finely sliced
  Tomatoes 2 , skinned and finely chopped
  Coriander leaves 3⁄4 Bunch (75 gm), finely cut (Or 1 Small Bunch)
  Fat 30 Gram

1. Clean, wash and joint the chicken.
2. Grind the coconut, 2 onions, poppy seeds, garlic, ginger and mustard seeds. Mix all the powdered spices to a paste with water.
3. Heat fat and add spices (cloves, cardamoms and cinnamon). Add the onion finely sliced and fry to a light brown.
4. Now add the ground ingredients with the paste and fry for about 5 to 10 minutes till all raw smell disappears and the fat floats on top.
5. Add finely chopped skinned tomatoes and coriander leaves and fry for another 2 to 3 minutes.
6. Now add the chicken and fry for another few minutes till slightly browned. Add the vinegar with the ground raisins and cashewnuts, with 2 cups of water and salt to taste.
7. Cover tightly and cook on a slow fire till chicken is cooked. Add whole cashewnuts and serve (if chicken is not well cooked, add a little more water and cook a little longer).

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Quick, Healthy
Preparation Time: 
15 Minutes

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