Chicken Curry (with a twist)

                                 CHICKEN CURRY (with a twist)

Ingredients:

Chicken with bones but Skinless – about 15-20 pieces 

For marinade:

• 2 Tablespoons of Ginger Paste (I use Fresh Ginger, & blend it into a paste at home)
• 2 Tablespoons of Garlic Paste (Use Fresh Garlic cloves & blend into a paste)
• 1/2 Onion Chopped
• 4 Tablespoons Yogurt
• Salt
• 1 Teaspoon Turmeric Powder

For Curry:

• 5-6 Tablespoons of Oil
• 1″ stick of Cinnamon
• 2 Green Cardamoms
• 2 Cloves
• 2 large Red Onion ( Peeled & sliced thinly lengthwise)
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 2 cups chopped Tomatoes (or 1.5 cup Tomato Puree)
• Salt
• 2 Teaspoons Red Chili Powder (Optional/more or less to taste)
• 1 Tablespoon Coriander Powder (Optional – skip it if you do not have any)
• 1/2 Teaspoon Sugar
• 1 Teaspoon Turmeric Powder
• Fresh Chopped Coriander  for garnish

Preparation:

Wash the chicken well, & combine all ingredients of the marinade with the chicken pieces. Let it sit for a couple of hours, overnight being better.

Place a Thick Bottomed pan on the stove. Add the Cinnamon, cardamoms & cloves & dry roast them at medium heat for a few minutes till they are fragrant. Take care they do not turn dark & burn.

Add the oil to the pan, & when the spices starts to sizzle, add the sliced onions, green chili  & the sugar. Stir fry at high heat till the onions starts caramelizing & turns light brown.

Pick up the pieces of chicken from the marinade & add them to the pan. Save the marinade.

Fry the Chicken turning them sometimes so both the sides slightly brown & the oil & the onions coat the chicken pieces.

Add salt, turmeric, red chili powder, ginger paste, garlic paste, coriander powder, the rest of the marinade & tomatoes. At medium heat fry for about 15 -20 minutes till the oil starts to separate.

Stir & scrape out the bottom of the pan frequently. If you feel that it is getting sticky at the bottom of the pan, sprinkle some water & scrape it out… (Don’t burn the mix, it should not turn dark brown or black… )

When the oil separates & starts to leave the side of the, add 2.5 cups of water. Stir to mix, Cover & cook for another 15 -20 minutes or till the chicken is tender & cooked.

this is normal chicken curry but with a llt twist...it tastes wow!!!

try it....

Natural Home Remedies for Oily Skin

6 steps to beautiful skin

Oily skin

 ~ Make a paste of 2 tbsp of wheat flour using as much water as needed. Apply on your face in an upward motion. Leave to dry. Then, wash with cool water and pat dry. This helps remove excess oil from your skin.

~ Mix two teaspoons of raw milk, around the same quantity of cucumber juice and few drops of lemon. With a cotton ball, apply the solution on your face and leave to dry. Then, wash with water and pat dry.

 

~Soak two to three teaspoons of methi (fenugreek) seeds overnight. Grind into a paste, then rub on your face. Once it dries, wash with cool water. The granular effect helps remove blackheads. Methi also helps remove excess oil from your skin.

The excess paste can be stored in the refrigerator but should be used within a week.     

~ Soak two to three teaspoons of whole masoor dal (red gram) overnight. Grind into a paste and apply on your face. Once it dries, wash your face with cold water and pat dry. It gives the same effect as methi. 

The excess paste can be stored in the refrigerator but should be used within two days. 

~  Grind half a cucumber and squeeze to remove the juice. Apply the juice on your face and leave to dry. Then wash with water and pat dry. It helps refresh and tighten your skin. 

Try them...cheersss!!!