CHICKEN CURRY (with a twist)
Ingredients:
Chicken with bones but Skinless – about 15-20 pieces
For marinade:
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....
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
- 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
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....
No comments:
Post a Comment