Chicken Curry

Name: Chicken Curry
Cuisine: Indian
Ingredients: For the chicken marinade; 1 pound chicken with bone cut into medium pieces; 2 tablespoons ginger-garlic paste; 2 tablespoons red chilli powder, divided; 1/2 tablespoon turmeric powder; To taste Salt; For the spice paste; 2 tablespoons fresh grated coconut; 1 cup water; 1 teaspoon sesame seeds; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 6 dry Kashmiri chillis; 5 peppercorns; 1/2 inch stick cinnamon; 3 cloves; For the curry:; 2 tablespoons vegetable oil; 3 slit green chillies; 3 bay leaves; 1 medium onion chopped fine

Sushant singh @cook_11810623

#cgc landran

#CGC

Sushant singh @cook_11810623

Saved

Ingredients

For the chicken marinade
1 poundchicken with bone cut into medium pieces
2 tablespoonsginger-garlic paste
2 tablespoonsred chilli powder, divided
1/2 tablespoonturmeric powder
To tasteSalt
For the spice paste
2 tablespoonsfresh grated coconut
1 cupwater
1 teaspoonsesame seeds
1 teaspooncumin seeds
1 teaspooncoriander seeds
6dry Kashmiri chillis
5peppercorns
1/2 inchstick cinnamon
3cloves
For the curry:
2 tablespoonsvegetable oil
3slit green chillies
3bay leaves
1medium onion chopped fine

Saved

Steps

1

Mix the ginger-garlic paste, turmeric powder, salt, and 1 tablespoon of the red chilli powder. Apply on chicken and set aside while you prepare the spice paste and curry. For the spice paste, heat the cast iron skillet until it's smoking. Turn the heat down. Except for the coconut and water, toast all the ingredients until they release their aroma, about 15 seconds, stirring constantly so they don't burn. Set aside to cool.
2

Once cool, blend with the coconut and 3 tablespoons water till it forms a paste. mix everything and mix. cook for few mins and serve hot.