Minced Chicken Curry

Minced Chicken Curry

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Nafeesa Saleh
Nafeesa Saleh
273
Calories
Kcal
26
Protein
gm
14
Fat
gm
9
Carbs
gm
cookingtraditionicon
Indian
nonveg
Nonveg
recipepreparationtime
00:30

Easy, simple and quick😊 Note: vegetarians may use crumbled paneer/ tofu instead of chicken

Ingredients

  • listcheckChicken boneless- 100gm
  • listcheckOnion- 20gm
  • listcheckTomato-20gm
  • listcheckGinger- 5gm
  • listcheckGarlic- 5gm
  • listcheckTurmeric - 5gm
  • listcheckPotatoes- 30gm
  • listcheckOlive oil- 10gm
  • listcheckCoriander powder - 1tsp
  • listcheckCumin powder- 1 tsp
  • listcheckBlack pepper - 1 tsp
  • listcheckSalt to taste
  • listcheckCapsicum- 20gm
  • listcheckCoriander leaves - 10gm
  • Method

  • Step-1
    Mince the boneless chicken in a blender and keep it aside.
  • Step-2
    In a pan, add oil, heat it slightly then add minced chicken along with ginger garlic paste and cook it until it becomes tender.
  • Step-3
    Chop the onion, tomato and turmeric together and add it to the pan. Saute it for about 2 minutes.
  • Step-4
    Add all the dry spices and salt and saute it for about 5 minutes. Add little water and continue sauting it until the oil leaves from the gravy.
  • Step-5
    Now, add one long capsicum/capsicum and it to the pan, sauting it for another 3 minutes.
  • Step-6
    Then, add a cup of water and pieces of potatoes , covering the lid until the potatoes become soft. You may cook more until the rawness disappears completely from the curry.
  • Step-7
    Now, add chopped coriander leaves and little water if required. Give a toss for about a minute and it’s ready😊
  • Step-8
    You may have it with Indian khichdi or chapati
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