Chicken Curry

Name: Chicken Curry
Yield: 2 portion
Cuisine: Indian
Ingredients: 400 gm Chicken; To taste Salt; 2 tsp Degi Mirch; 2 tsp Turmeric Powder; 1/2 inch Cinnamon Stick; 3 Cloves; 3 Green Cardamom; 2 Bay Leaf; 1 tsp Cumin Seed; 150 gms Onions; 10 gms Ginger; 10 gms Garlic; 1.5 tsp Coriander Powder; 120 gms Tomatoes; 2 Green Chilli; 2 Tbsp Tomato Purée; 1/2 tsp Garam Masala; Fresh coriander

chef_ksg @cook_12055600

New Delhi

Chicken Curry is a popular non-vegetarian recipe which is made with chicken, tomato, onion puree and a melange of spices. This easy-to-make and low on carbs dish is full of aromat flavours. You can pair this mouth-watering delicacy with butter naan or paratha and steamed rice. It is a must-try chicken recipe for all the non-vegetarian lovers!

chef_ksg @cook_12055600

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Ingredients

2 portion

400 gmChicken
To tasteSalt
2 tspDegi Mirch
2 tspTurmeric Powder
1/2 inchCinnamon Stick
3Cloves
3Green Cardamom
2Bay Leaf
1 tspCumin Seed
150 gmsOnions
10 gmsGinger
10 gmsGarlic
1.5 tspCoriander Powder
120 gmsTomatoes
2Green Chilli
2 TbspTomato Purée
1/2 tspGaram Masala
Fresh coriander

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Steps

1

Cut breast, leg and thigh of chicken without skin and with bone. Cut the breast into 3 pieces. Marinate with salt, haldi, degi mirch and oil.
2

In a kadhai, add oil, when oil is hot add whole spices except jeera, when it crackles add cumin seeds. Roast.
3

Add minced onions. Add salt for faster cooking. When light brown add chopped ginger and garlic. Cook this for 2 min. Add coriander powder (for thickness of gravy), degi mirch, haldi and little salt. Cook for some more time.
4

Add the chopped tomatoes and green chilli, stir and cook. You can add 2 table spoons of tomato puree.
5

Add the marinated chicken to this, and cook. When the outer layer of chicken becomes white, add water/stock. Cover and cook.
6

Check if chicken is cooked. Add more water if chicken is undercooked.
7

Garnish with fine julienne of ginger, green chilli and chopped coriander.