This is probably the simplest chicken curry you can ever make. When you don't have a lot of ideas, but still need a go to recipe of spicy chicken curry, this is it.
Chicken (I used boneless) - 1/2 kg
Chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Black pepper powder - 1/4 teaspoon
Yogurt - 2 tablespoons
Salt - 1 teaspoon
Marinate the chicken pieces and keep it aside for a minimum of 30 minutes. The longer the better.
Onion - 1/2 of a big one
Ginger and garlic crushed - 1 tablespoon
Chilli powder - 1 1/2 teaspoons
Coriander powder - 3 tablespoons
Garam masala - 1 teaspoon
Oil - 2-3 tablespoons
mustard seeds - 1/2 teaspoon (optional)
Water - 3/4 cup
Curry leaves - as much as you need (and this is optional)
Heat a heavy bottomed pan. When the oil is hot, add mustard seeds, let them splutter and add the ginger garlic, fry until they start to change the color, then mix in the onions. Fry the onions until golden brown. As soon as they start turning brown, add all the powders and fry until raw smell goes away, the mixture should look nice dark brown, but not burnt. Now, it is time to add the marinated chicken pieces and add 3/4 cup of water and mix well. Now, remember there is salt in the marinade, so add according to your taste. Cook on medium heat for 15 minutes. If you find there is more gravy, keep the heat on until gravy thickens. That is it! I like to add curry leaves at this point and cover it until I am ready to eat.
This curry is similar to what my grand mom used to cook, but only difference is she adds coconut milk after gravy thickens. This gives a thinner gravy curry and less spicy, but with a unique taste!!! I decide to keep things simple here and avoided the coconut milk.
Serve hot with rice, chappathi/naan/parathas or appam or idiyappams!
Enjoy,
Anjana
Chicken (I used boneless) - 1/2 kg
Chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Black pepper powder - 1/4 teaspoon
Yogurt - 2 tablespoons
Salt - 1 teaspoon
Marinate the chicken pieces and keep it aside for a minimum of 30 minutes. The longer the better.
Onion - 1/2 of a big one
Ginger and garlic crushed - 1 tablespoon
Chilli powder - 1 1/2 teaspoons
Coriander powder - 3 tablespoons
Garam masala - 1 teaspoon
Oil - 2-3 tablespoons
mustard seeds - 1/2 teaspoon (optional)
Water - 3/4 cup
Curry leaves - as much as you need (and this is optional)
Heat a heavy bottomed pan. When the oil is hot, add mustard seeds, let them splutter and add the ginger garlic, fry until they start to change the color, then mix in the onions. Fry the onions until golden brown. As soon as they start turning brown, add all the powders and fry until raw smell goes away, the mixture should look nice dark brown, but not burnt. Now, it is time to add the marinated chicken pieces and add 3/4 cup of water and mix well. Now, remember there is salt in the marinade, so add according to your taste. Cook on medium heat for 15 minutes. If you find there is more gravy, keep the heat on until gravy thickens. That is it! I like to add curry leaves at this point and cover it until I am ready to eat.
This curry is similar to what my grand mom used to cook, but only difference is she adds coconut milk after gravy thickens. This gives a thinner gravy curry and less spicy, but with a unique taste!!! I decide to keep things simple here and avoided the coconut milk.
Serve hot with rice, chappathi/naan/parathas or appam or idiyappams!
Enjoy,
Anjana
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