Monday, September 10, 2007
Chicken curry has always been my favourite. Especially this one.
The taste of spices and curd based gravy gives it an exotic taste.
My husband and kids are great fans of this curry.
1 kg chicken (wt bone)
1 cup curd
1 tbspn ginger garlic paste
4 medium red onions
2 tbspn coriander powder
3 tsp red chilli powder
1 tsp garam masala powder(meant for chicken)
5-6 sprigs of coriander leaves
3 tbspn oil
Wash and cut chicken into pieces. Marinate the chicken pieces with ginger garlic paste in the night and refrigerate. In the morning, marinate again with curd and keep aside. By noon the chicken becomes tender. Take a kadhai , slice the onions and fry them in 2 tbpsn of oil, till light brown. Take half of these fried onions and keep aside for cooling. In the remaining onions, add the chicken pieces, cook on medium flame, covered. In another pan, take 1 tbpsn oil, add the chopped tomatoes, fry them till mushy. Cool it. In a blender, blend the cooled onions, tomatoes, along with red chilli powder and coriander powder. Once the chicken is boiled, (ensure to stir once in a while) add the blended mixture, stir and bring it to one more boil. Add salt. Add garam masala, stir for 2 minutes and put off the flame. (Garam masala is added in the end so that the flavour is fresh.) Add the finely chopped coriander leaves and cover the lid for 20 mins. This is done so that the flavour is incorporated evenly.
Serve with rice / chapathis.
This curry is amazingly yummy! This is my mother-in-law's recipe. Deepest thanks to her for introducing this in my diet! Thanks Amma!