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Recipes
- Meat
- Chicken |
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This is a mouth-watering
specialty of the southern state of Kerala - a
spicy preparation of chicken pieces drenched in a gravy
made with lots of ethnic spices. This chicken curry tastes best
when made with organic or amish varieties of chicken. It goes
very well with both rice and roti.
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Indian
Spicy Chicken Curry |
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Ingredients : |
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Chicken |
3 lbs |
Cinnamon |
2 inch |
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Onion |
1 small
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Cloves |
6 |
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Tomato |
1 medium |
Star Anise |
1 clove |
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Ginger |
1 inch |
Cardamom |
2 nos |
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Garlic Paste |
1 tsp |
Fennel |
1 tsp |
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Red Chilly
Powder |
3 tsp |
Peppercorn |
4 nos |
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Coriander
Powder |
4 tsp |
Bay Leaf |
1 |
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Turmeric
Powder |
1/4 tsp |
Salt |
to taste |
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Oil |
2 tsp |
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Preparation : |
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- Mix
chicken pieces, garlic paste, salt, chilly powder, coriander
powder, turmeric powder and a little water and marinate for 1/2
hour.
- Cook marinated
chicken in a pressure cooker till half cooked.
- Using a mortar
and pestle, crush cinnamon, cloves, star anise, cardamom,
fennel, peppercorn and bay leaf or dry grind these ingredients.
- Heat 2 tsp oil
in a wide bottomed pan and add the ground ingredients. Heat it till the aroma of the ground
spices start to rise.
- Add chopped
onions and minced ginger to that and saute till onion turns
light brown.
- Add diced
tomato and cook till tomato softens.
- Add the half-cooked
chicken along with the gravy. If there isn't enough gravy to cover
the chicken pieces, then add some water.
- Cook till
chicken is cooked completely.
- Optional - To
get thick gravy, add 2 tsp of corn flour dissolved in a little
water to the gravy and cook for 2 or 3 mins till the gravy
thickens.
- Serve hot with
rice or roti.
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Note : |
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To make this curry less
spicy, skip
the peppercorns and add just 1 tsp chilly powder and 2 tsp coriander
powder.
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To give a tropical
taste, add 1/4 cup coconut milk at the end and simmer on low heat for 2 mins.
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