My Easter special dishes – Chicken roast and Chicken Curry
Here goes the recipe for chicken Curry
Don’t add any of the chicken masala available in markets for this!!!!
For marinating the chicken
Chicken – ½ kg (cut into smaller pieces)
Salt
Chili powder – 1 tablespoon
Turmeric powder – ½ tsp
Pepper powder – 1 tsp
Coriander powder – 1 tsp
Ginger garlic paste – 1 tsp
Mix thoroughly with hand.
For preparation
Oil as required
Curry leaves – a few
Sliced onions – 3 big ones
Green chilies – 5 (each cut into half).
Coriander powder – 1 tsp
Chili powder – 1-2 tablespoon (I made spicy chicken)
Pepper powder – 1 tsp
Garam masala (powdered spices) – 1 table spoon
Perumjeerakam - powdered (Aniseed) – 1 tablespoon
Coconut milk (1st and 2nd milk) – from half the coconut
Marinate the chicken for half an hour.
Now pour oil in a kadai. Add onions, curry leaves, green chilies and salt.
Saute till onions are brown in color.
Add coriander powder, chili powder and pepper powder.
Saute for few seconds.
Now add the chicken pieces, garam masala and aniseed's powder.
Mix well.
Pour some water. Keep simmer and close the lid.
When the chicken is half cooked add 2nd coconut milk. Stir well and close the lid.
It may take nearly 40 minutes to get the chicken cooked. You can stir in between and add chili powder if it’s not spicy.
When the chicken is fully cooked add 1st coconut milk. Stir and keep simmer for 3 minutes. Switch off the flame.
You can garnish with curry leaves.
Serve hot with appam, idiyappam, Chapatti or porota.
Here goes the recipe for chicken Curry
Don’t add any of the chicken masala available in markets for this!!!!
For marinating the chicken
Chicken – ½ kg (cut into smaller pieces)
Salt
Chili powder – 1 tablespoon
Turmeric powder – ½ tsp
Pepper powder – 1 tsp
Coriander powder – 1 tsp
Ginger garlic paste – 1 tsp
Mix thoroughly with hand.
For preparation
Oil as required
Curry leaves – a few
Sliced onions – 3 big ones
Green chilies – 5 (each cut into half).
Coriander powder – 1 tsp
Chili powder – 1-2 tablespoon (I made spicy chicken)
Pepper powder – 1 tsp
Garam masala (powdered spices) – 1 table spoon
Perumjeerakam - powdered (Aniseed) – 1 tablespoon
Coconut milk (1st and 2nd milk) – from half the coconut
Marinate the chicken for half an hour.
Now pour oil in a kadai. Add onions, curry leaves, green chilies and salt.
Saute till onions are brown in color.
Add coriander powder, chili powder and pepper powder.
Saute for few seconds.
Now add the chicken pieces, garam masala and aniseed's powder.
Mix well.
Pour some water. Keep simmer and close the lid.
When the chicken is half cooked add 2nd coconut milk. Stir well and close the lid.
It may take nearly 40 minutes to get the chicken cooked. You can stir in between and add chili powder if it’s not spicy.
When the chicken is fully cooked add 1st coconut milk. Stir and keep simmer for 3 minutes. Switch off the flame.
You can garnish with curry leaves.
Serve hot with appam, idiyappam, Chapatti or porota.
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