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Chicken curry

Chicken curry

Ingredients: 

        (240 ml cup used)

  • Half kg Chicken.
  • Two to three tablespoon Oil.
  • One small bay leaf.
  • Four cloves.
  • Two inch thin cinnamon stick.
  • Three green cardamom.
  • Half teaspoon. Cumin/jeera or shahi jeera (optional).
  • Two green chilies slit.
  • One cup finely chopped onions or grated or pastes (3 medium onions).
  • Onetablespoon. Ginger garlic paste.
  • One fourth teaspoon turmeric powder.
  • Salt as needed.
  • ¾ to one teaspoon red chili powder (adjust as needed).
  • One and half tsp. garam masala powder (adjust to suit your taste).
  • Fistful of chopped coriander leaves or mint/pudina.
  • Half to one cup hot water.
  • For taste (optional).
  • Two tablespoon.
  • Yogurt/Curd or ten cashews or three tablespoon poppy seeds (ground to smooth paste).

Instructions;

  1. Shower chicken carefully and sewer off the water totally.
  2. Warmth oil in a bottomlesspot, add all the dry flavors and fry till you get anperfume, just for a min.
  3. Add onions, chilies and deep-fry evenly till first-rate. Add carroty garlic paste and fry till the raw perfumespirits off.
  4. Add pounded tomatoes or mash, turmeric and salt. Mixture well and fry until the tomatoes go soft.
  5. Add curd or cashew gum and red chili dust. On a low heat fry until the mixture smells good and the raw smell goes away.
  6. Add chicken, gram masala then coriander previousperfectplants.
  7. Fry cashbox the essenceeffortssnowy .Proceedsaboutthreemints.
  8. Protection and boil on a low flame for three to fivemints.
  9. In a separate pot, heat up one cup water. Sometimes chicken lets out lot of wetness.
  10. Pour warmaquatic just sufficient to make dense gravy. Do not improve too ample water, curry resolveconvertliquid.
  11. Cover and fry on aaverageflare till it is broiled soft. Squared and correct the salty
  12. Add coriander leaves, cover and off the heat.
  13. Help with rice, chapathi or jeera rice, ghee rice or pulao.