Chicken curry recipe that I am going to show you today is semi gravy i.e., it is neither gravy nor a dry curry but it is in between. This chicken curry can be had as a side dish for rice or roti. I made this chicken curry using pressure cooker. It is easy to make this flavorful chicken curry.
I made this Chicken curry as a part of Virtual treat for our dear friend Sangee Vijay's Birthday. This is her mom's recipe and she has mentioned that it is her most favorite chicken recipe, so I wanted to try this semi dry chicken curry for her. It was so delicious and we thoroughly enjoyed this flavorful chicken curry.
Ingredients:
To marinate
Chicken (with bones), 1 lb
Ginger garlic paste, 1 tablespoon
Turmeric powder, 1/2 teaspoon
Chilli powder, 1 teaspoon
Salt, to taste.
To grind into fine powder
Cinnamon, 2" long piece
Cloves, 5 nos
Other ingredients
Oil, 2 tablespoon
Mustard seeds, 1/4 teaspoon
Curry leaves, 2 sprigs
Onions, 3-4 nos. (small sized,chopped about 1 1/2 cups)
Tomatoes, 3-4 nos (small sized, chopped about 1 1/2 cups)
Black Pepper powder, 1/2 teaspoon
Cilantro, to garnish
Preparation Procedure:
Step 1: Clean, wash and marinate the chicken with listed ingredients under 'to marinate' for about 30 minutes.
Step 2: Grind cinnamon and cloves into fine powder and keep it aside.
Step 3: Heat oil in a pressure cooker, add mustard seeds and when they crack, add curry leaves and fry for a minute. Then add chopped onions and fry till it turns translucent.
Step 4: Then add the chopped tomatoes and cook till it turns mushy.
Step 5: Then add the marinated chicken to this and mix well. Then add required salt and about 1/2 cup of water then mix well and close the lid and pressure cook it for a whistle, then reduce the heat to low and cook for 5 minutes and turn off the heat.
Step 6: Wait till the pressure releases and open the lid, mix it well, then add pepper powder mix well, garnish with cilantro and serve it.
N.B:
In the original recipe, chicken drumsticks were used. You can use that too.
If you like spicy food, then increase the chilli powder to 2 teaspoon or more.
I made this Chicken curry as a part of Virtual treat for our dear friend Sangee Vijay's Birthday. This is her mom's recipe and she has mentioned that it is her most favorite chicken recipe, so I wanted to try this semi dry chicken curry for her. It was so delicious and we thoroughly enjoyed this flavorful chicken curry.
Ingredients:
To marinate
Chicken (with bones), 1 lb
Ginger garlic paste, 1 tablespoon
Turmeric powder, 1/2 teaspoon
Chilli powder, 1 teaspoon
Salt, to taste.
To grind into fine powder
Cinnamon, 2" long piece
Cloves, 5 nos
Other ingredients
Oil, 2 tablespoon
Mustard seeds, 1/4 teaspoon
Curry leaves, 2 sprigs
Onions, 3-4 nos. (small sized,chopped about 1 1/2 cups)
Tomatoes, 3-4 nos (small sized, chopped about 1 1/2 cups)
Black Pepper powder, 1/2 teaspoon
Cilantro, to garnish
Preparation Procedure:
Step 1: Clean, wash and marinate the chicken with listed ingredients under 'to marinate' for about 30 minutes.
Step 2: Grind cinnamon and cloves into fine powder and keep it aside.
Step 3: Heat oil in a pressure cooker, add mustard seeds and when they crack, add curry leaves and fry for a minute. Then add chopped onions and fry till it turns translucent.
Step 4: Then add the chopped tomatoes and cook till it turns mushy.
Step 5: Then add the marinated chicken to this and mix well. Then add required salt and about 1/2 cup of water then mix well and close the lid and pressure cook it for a whistle, then reduce the heat to low and cook for 5 minutes and turn off the heat.
Step 6: Wait till the pressure releases and open the lid, mix it well, then add pepper powder mix well, garnish with cilantro and serve it.
N.B:
In the original recipe, chicken drumsticks were used. You can use that too.
If you like spicy food, then increase the chilli powder to 2 teaspoon or more.
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