I feel a recipe is only a theme, which an intelligent cook can play each time with a variation. Madam Benoit

People always say the best and most beautiful things in the world cannot be seen , nor touched , nor heard but are felt in the heart . But for food it's all in it's looks, flavours and taste.

Monday, April 13, 2009

Chicken Curry

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)
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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