Chicken Curry

                       CHICKEN CURRY

Preparation time: 5 min

Cooking time: 20-25 min

Course: main

Serves: 2-3

INGREDIENTS

Chicken (without skin)              ½ kilo

Salt                                              to taste

Oil                                                2 Tbsp

Turmeric powder                       ¼ tsp

For Masala

Poppy seeds                              1 tsp

Onion (medium)                        2 no

Tomato (medium)                     2 no

Coconut (grated)                      ½ cup

Garlic cloves                             6-8 no's

Ginger                                        1 inch

Cloves                                        3 no's

Cinnamon stick                        1 inch

Sambar powder                        1 Tbsp

Coriander powder                     2 tsp

Dry red chillies                          3 no's

Fried gram                                 1 Tbsp

Coriander leaves                       handful

Green chillies                            2 no

METHOD

Heat a sauce pot and add Poppyseed's and toast lightly and grind it to powder and keep it for further use.

In the same sauce pot fry onions in medium flame for 2 minutes and keep it aside.

Now add oil and when the oil is hot add chicken, turmeric powder, salt to taste and fry for 2-3 minutes in high heat. Bring it to low flame and cover the pot with a let and let it cook for 10 minutes. Meanwhile in a mixer grinder add the poppyseed, roasted onions, tomatoes, 3/4th of coriander leaves and all the masala ingredients and grind it to fine paste using little amount of water as required. Now add the masala paste to the chicken and mix it well and cook it for 2-3 minutes in medium flame (keep mixing so the masala won't burn) now add required amount of water and bring it to boil and let it boil for 5 minutes. Add the remaining coriander leaves and stir once cook it for 1 minute then turn off the heat. Cover a lid and let it rest for 5 minutes so the chicken absorbs the flavors. Serve it with hot rice.

Note: If not using poppy seeds then add 2 Tbsp of fried gram. 

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