A simple and easy fragrant chicken curry infused with spices.
Ingredients:
2 tbsp oil
1 kg chicken (thigh and legs)
1 large onion, chopped finely
1-2 tomatoes, chopped finely
1 green chilli, chopped finely
2 garlic flakes, chopped finely
2 bay leaves
1 cinnamon stick
1-2 cardamom pods
3-4 peppercorns
2-3 cloves
1/2 tsp whole cumin
1/2 tsp mustard seeds
Salt and Pepper for seasoning
Marinade:
2-3 tbsp white vinegar
2-3 cloves
2 cardamom pods
1 cinnamon stick
2-3 garlic flakes
1/2 inch ginger
1 tsp whole cumin
1 tsp turmeric powder
1 tsp coriander powder
1 tsp mustard seeds
2-3 tbsp tamarind water
2-3 dry red chillies
2 onions, chopped and lightly fried
Method:
1. Blend all the ingredients of the marinade with some water into a paste. Marinade the chicken with this mixture, season and leave for 1-2 hours.
2. In a deep pan, heat oil, add the whole spices, cumin, mustard seeds,bay leaves, garlic and green chilli. Add in the onions and saute till lightly brown.
3. Add the chicken and marinade, stir well. Add enough water depending on the required gravy.
4. When it starts to boil add chopped tomatoes. Cook on a low flame till chicken is tender .
5. Serve with boiled rice.
Tip:
As this dish has vinegar it tastes better if served the next day.
Ingredients:
2 tbsp oil
1 kg chicken (thigh and legs)
1 large onion, chopped finely
1-2 tomatoes, chopped finely
1 green chilli, chopped finely
2 garlic flakes, chopped finely
2 bay leaves
1 cinnamon stick
1-2 cardamom pods
3-4 peppercorns
2-3 cloves
1/2 tsp whole cumin
1/2 tsp mustard seeds
Salt and Pepper for seasoning
Marinade:
2-3 tbsp white vinegar
2-3 cloves
2 cardamom pods
1 cinnamon stick
2-3 garlic flakes
1/2 inch ginger
1 tsp whole cumin
1 tsp turmeric powder
1 tsp coriander powder
1 tsp mustard seeds
2-3 tbsp tamarind water
2-3 dry red chillies
2 onions, chopped and lightly fried
Method:
1. Blend all the ingredients of the marinade with some water into a paste. Marinade the chicken with this mixture, season and leave for 1-2 hours.
2. In a deep pan, heat oil, add the whole spices, cumin, mustard seeds,bay leaves, garlic and green chilli. Add in the onions and saute till lightly brown.
3. Add the chicken and marinade, stir well. Add enough water depending on the required gravy.
4. When it starts to boil add chopped tomatoes. Cook on a low flame till chicken is tender .
5. Serve with boiled rice.
Tip:
As this dish has vinegar it tastes better if served the next day.
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