Easy Chicken curry
A simple chicken curry which doesn’t require much prior preparations and goes well with rice and chapati both.
Ingredients:
- Chicken 250 gm
- Onion 1 big
- Garlic 5-6 cloves
- Ginger 2 inch piece
- Green chillies 1-2
- Curry leaves 2-3 sprigs
- Salt to taste
- Turmeric powder 1/2 tsp
- Curd 2-3 tbsp
- Red chilli powder 2 tsp
- Coriander powder 3 tsp
- Garam Masala 1 tsp
- Cinnamon 1 inch piece
- Cloves 4-5
- Cumin seeds 1 tsp
- Fennel seeds 1 tsp
- Oil 2 tbsp
- Pepper corns 6-8
- Tomato 1 big
- Coriander leaves 3-4 sprigs
Method:
- Wash and clean the chicken pieces and marinate it with turmeric powder, crushed pepper and curd. Keep it aside for atleast 15-20 minutes.
- In a mixer, grind the garlic cloves, ginger pieces, cumin seeds, fennel seeds and tomato into a fine paste.
- Slice the onion finely and slit the green chillies.
- Heat oil in a thick bottom pressure pan. Add the cinnamon pieces and the cloves. Add the finely sliced onions, curry leaves, green chillies and saute till the onion turn pink. Add the ground masala and fry till it is brown in colour.
- Mix the chilli powder and coriander powder in little water and add it to the onion masala. Cook till the oil separates.
- Add the marinated chicken pieces, salt and toss well at high flame so that the juices of the chicken pieces gets sealed.
- Add little water and bring to a boil.
- Close the lid of the pan and cook till one whistle or till the chicken gets cooked.
- Sprinkle garam masala on top and garnish with finely chopped coriander leaves.
- Serve hot with steamed rice, jeera rice or phulkas.
Notes:
- Adjust the spices as per your taste. In case the gravy turns out to be too spicy, add a tablespoon of fresh cream or coconut milk to balance the flavours.
