Chicken Curry

Name: Chicken Curry
Total time: 2100 s
Yield: 3-serving
Cuisine: Indian
Ingredients: 500 gms Chicken Curry pieces; 1/2 cup Yoghurt; 1 tbsp ginger garlic paste; 1 cup Shallots sliced; 2 Tomatoe medium chopped; 2 tsps Kashmiri chili powder; 1 tbsp Pepper Crushed; 2 tsps Coriander Powder; 1/2 tsp Turmeric Powder; 1 tbsp Saunf (PERUM JEERAKAM) crushed; 2 tbsps Coconut slices (1/2" pieces); salt; 1 tbsp Oil; Mustard seed; Curry Leaves; 2 tbsps Coriander Leaves Chopped ); 1 medium size tomotoe sliced ) for garnishing

vkchandra @cook_7822225

For this dish I have used only 1tbsp oil. Instead of garam masala I used saunf which gives a distinct aroma to this dish. I am not sure how many will appreciate this with less oil

vkchandra @cook_7822225

For this dish I have used only 1tbsp oil. Instead of garam masala I used saunf which gives a distinct aroma to this dish. I am not sure how many will appreciate this with less oil

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Ingredients

35 mins

3-serving

500 gmsChicken Curry pieces
1/2 cupYoghurt
1 tbspginger garlic paste
1 cupShallots sliced
2Tomatoe medium chopped
2 tspsKashmiri chili powder
1 tbspPepper Crushed
2 tspsCoriander Powder
1/2 tspTurmeric Powder
1 tbspSaunf (PERUM JEERAKAM) crushed
2 tbspsCoconut slices (1/2" pieces)
salt
1 tbspOil
Mustard seed
Curry Leaves
2 tbspsCoriander Leaves Chopped )
1medium size tomotoe sliced ) for garnishing

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Steps

35 mins

1

Marinate chicken with ginger garlic paste, salt and yoghurt, keep aside for 1 hour.
2

Heat oil, add mustard seeds, allow to splutter, add curry leaves, sliced coconut and sliced shallots.
3

When the onion becomes golden brown add the masala powders, crushed pepper and saunf and stir well for a minute.
4

Add chopped tomatoe
5

Stir fry till the tomatoe is well cooked
6

Add chicken pieces, mix well, cover with a lid and cook on slow flame for 30minutes.
7

When done, go on stirring on high flame till the gravy becomes thick.
8

Bring down from gas stove, transfer to serving dish, garnish with coriander leaves and tomatoe slices.
9

Serve with rice, appam, idiyappam or chappathi