Tuesday, 29 January 2013

Simple Chennai Chicken curry

Chennai Chicken curry
Serves 4 ppl

I'm one of of those people who simply love chicken.And a Sunday meal is for me,never complete without a chicken dish.This one is from my mom's kitchen, spicy, hot and wonderfully tasty !

Chicken - 400 g
Curd - 75g
Onion - 1 large
Tomato -2 medium
Cumin seeds - 1tsp
Red chili powder - 2 heaped tsp
Coriander powder - 1 and 1/4 tsp
Fennel powder - 3/4th tsp
Turmeric power - 1/2 tsp
Coriander leaves - a few sprigs
oil - 2tbsp

To grind :
Garlic - 10-12 pods
Ginger - 1 inch
Cashew nuts - 6-7
Green chili -1
Fennel - 1/4 tsp
Cardamon,cloves - 2 each
Cinnamon - small stick
Star anise -1

-Marinate the chicken pieces with curd, 3/4 tsp salt and the turmeric powder for at least 30 mins.
-Grind the ingredients to be ground in a blender with little water.
-Heat oil in a vessel and when its hot splutter some cumin seeds.
-Add the chopped onion and salt,saute until they turn slight brown, then add the ground paste and reduce the flame and saute until the whole mixture turns a nice dark brown color .Saute on low heat as it tends to burn.
-Add the chopped tomatoes, the powders and the coriander leaves and mix everything well.Close the lid and let the mixture cook on low heat for 3-4 mins.
-Open the lid and add the chicken pieces along with the curd. Saute for a few mins then add half a cup water and close the lid and cook on low heat for 15 mins or until the chicken is done.
-It's ready !

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