May 15, 2011

Chicken Curry

     This is another lootified recipe from my hubby's grandma. As i had earlier mentioned in my previous, i can say her as a Non-Veg specialist, from whom i learnt this traditional chicken recipes. Her non-veg taste will always hit the sky. So here comes another recipe of her which i tried last sunday.



INGREDIENTS
Chicken pieces - 1/2 kg
Chilly powder - 2 spoons
Turmeric Powder - Pinch
Coriander Powder - 1 spoon (Optional)
Oil - To Garnish
Salt - To Taste
Mustard - 1 spoon

To Roast in oil and Grind:
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Cinnamon - 1 inch
Ginger Garlic Paste - 2 spoons
Cloves - 4 Nos.
Curry Leaf - 1 Twigs
Mint Leaf - 3 Twigs
Fennel Seeds - 1 spoon

To Temper:
Mustard - 1 spoon
Cinnamon - 1 inch
Cloves - 6 to 7 Nos.
Curry Leaf - 1 Twigs
Mint Leaf - 3 Twigs
Fennel Seeds - 1 spoon

METHOD:
     Take a pressure pan, add chicken pieces, turmeric powder, chilly powder, salt, water and allow it to pressure for 5 whistles. Keep a pan, heat a spoon of oil. Add items in "To Temper" section along with ginger garlic paste and saute it for 5 mins. Then add grinded and pressured items along with required chilly powder and salt, allow it boil until the raw smell of chilly powder goes off.

2 comments:

Reva said...

I always love the addition of ground onions... adds a new dimension to the dish... Chicken curry is superb:)
Reva

Priya said...

Slurp,mouthwatering here, delicious chicken curry..

May 15, 2011

Chicken Curry

     This is another lootified recipe from my hubby's grandma. As i had earlier mentioned in my previous, i can say her as a Non-Veg specialist, from whom i learnt this traditional chicken recipes. Her non-veg taste will always hit the sky. So here comes another recipe of her which i tried last sunday.



INGREDIENTS
Chicken pieces - 1/2 kg
Chilly powder - 2 spoons
Turmeric Powder - Pinch
Coriander Powder - 1 spoon (Optional)
Oil - To Garnish
Salt - To Taste
Mustard - 1 spoon

To Roast in oil and Grind:
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Cinnamon - 1 inch
Ginger Garlic Paste - 2 spoons
Cloves - 4 Nos.
Curry Leaf - 1 Twigs
Mint Leaf - 3 Twigs
Fennel Seeds - 1 spoon

To Temper:
Mustard - 1 spoon
Cinnamon - 1 inch
Cloves - 6 to 7 Nos.
Curry Leaf - 1 Twigs
Mint Leaf - 3 Twigs
Fennel Seeds - 1 spoon

METHOD:
     Take a pressure pan, add chicken pieces, turmeric powder, chilly powder, salt, water and allow it to pressure for 5 whistles. Keep a pan, heat a spoon of oil. Add items in "To Temper" section along with ginger garlic paste and saute it for 5 mins. Then add grinded and pressured items along with required chilly powder and salt, allow it boil until the raw smell of chilly powder goes off.

2 comments:

Reva said...

I always love the addition of ground onions... adds a new dimension to the dish... Chicken curry is superb:)
Reva

Priya said...

Slurp,mouthwatering here, delicious chicken curry..