Recipes
non-veg
Chicken Curry
By Cheena Lalwani
⏳ Prep Time: 40 minute
02 May 2021
2021-05-02T10:56:17.000Z
3.98
Nutritional Overview
Calories
398 kcal
Protein
50 gm
Carbs
0 gm
Fats
22 gm
Ingredients
Curry cut chicken 250 GMS
Oil 7 GMS
Onion
Curry Leaves, Coriander leaves, Cinnamon piece, Bay leaf, cardamoms, cloves
Method
Step 1
Heat oil in heavy bottom pan. When the oil turns hot, add small bay leaf (or sprig curry leaves) inch cinnamon piece cloves green cardamoms. (All of these are optional but recommended)
Step 2
Add cup very finely chopped onions and chopped green chili pepper. Saute the onions till they turn golden.
Step 3
Add teaspoon red chili powder and Saute on a medium flame until the mixture becomes thick and begins to smell good. Optional – If you do not like chunky onions in your curry, then cool and blend this with water to a smooth puree.
Step 4
Add the following ingredients Curry cut Chicken teaspoon GARAM MASALA powder teaspoon coriander powder tablespoons chopped coriander leaves or mint leaves.
Step 5
Saute for to mins or until the chicken turns pale.
Step 6
Cover and cook on a low flame for about to mins so the chicken absorbs the flavors. Meanwhile, heat cup water in a separate pot.
Step 7
Pour ½ to ¾ cup hot water or as needed. Using cold water often makes the meat tough & hard.
Step 8
Make sure you use just enough water to partially cover the chicken. Cover and cook on a low to medium heat until soft tender. It took about mins for me. This may vary depending on the age of the chicken or the size of the pieces. Do not cook on a high temperature.
Step 9
Lastly check whether the chicken is done by pricking it with a fork. It must be soft and should fall off the bone easily. Taste the curry and add more salt if need. Also add ½ teaspoon more garam masala if you feel the curry is low on flavor.
Step 10
When the curry reaches a desired consistency switch off the stove. Add some coriander leaves for garnish. Keep covered until you serve. Serve with rice or chappati.
