Chicken Curry
| Serves 4 |
| Ingredients : |
For the Paste |
Chicken |
- |
800gms (sliced into 8 medium sized pieces) |
Poppy seeds (khus khus)
|
- |
2tsp |
Chopped onions |
- |
2nos |
Whole red chillies
|
- |
6 nos |
Curry leaves |
- |
2flakes |
Grated coconut
|
- |
6tbs (optional) |
Red chilli powder |
- |
1tsp |
Coriander seeds
|
- |
1tsp |
Turmeric powder |
- |
1tsp |
Cumin seeds
|
- |
1tsp |
Chopped tomatoes |
- |
2nos |
Fennel
|
- |
1tsp |
Lemon juice |
- |
2tsp |
Cinnamon
|
- |
1" piece |
Oil |
- |
2tbs |
Cloves
|
- |
2nos |
Water |
- |
2cups |
Green cardamoms
|
- |
2nos |
Salt |
- |
to taste |
Chopped ginger
|
- |
2tsp |
| Finely chopped coriander leaves for garnishing |
Chopped garlic
|
- |
2tsp |
| |
|
|
Oil |
- |
to roast |
Method of Preparation :
Heat some oil and roast all the
ingredients for the paste except chopped ginger and garlic. Allow to cool and
grind to a paste along with ginger and garlic. Keep aside.
Heat 2tbs oil in a heavy bottom pan and fry onions till golden brown. Add curry
leaves, chilly powder, turmeric powder and ground paste. Sauté well. Add chopped
tomatoes and fry till oil separates. Put chicken pieces and sauté for a while.
Mix well by adding lemon juice, water and salt to taste. Cover and cook on a
slow flame till the chicken is fully tender. Garnish with chopped coriander
leaves.
| 
