Chicken Curry - Anitha Shenoy
Recipe:
Clean chicken and cut it into pieces. Heat 1 tablespoon oil in a wok and fry 3 sliced onion till golden brown. Grind and keep aside.
Heat 1 tablespoon oil in a pan, add bay leaf, clove, small elaichi and cinnamon. Fry lightly. Now add brown onion paste, ginger- garlic paste and tomato puree. Mix all the ingredients well for 3 - 4 minutes.
Add chicken pieces and stir well for 5 minutes. Now add turmeric powder, coriander powder and degi mirch ( Kashmiri chilli powder ). Saute on a low heat for 2 minutes.
Add water and salt to taste. Cover with a lid and cook on a low heat for 35 - 40 minutes or until done and gravy thickens.
Clean chicken and cut it into pieces. Heat 1 tablespoon oil in a wok and fry 3 sliced onion till golden brown. Grind and keep aside.
Heat 1 tablespoon oil in a pan, add bay leaf, clove, small elaichi and cinnamon. Fry lightly. Now add brown onion paste, ginger- garlic paste and tomato puree. Mix all the ingredients well for 3 - 4 minutes.
Add chicken pieces and stir well for 5 minutes. Now add turmeric powder, coriander powder and degi mirch ( Kashmiri chilli powder ). Saute on a low heat for 2 minutes.
Add water and salt to taste. Cover with a lid and cook on a low heat for 35 - 40 minutes or until done and gravy thickens.
Recipe courtesy:Niya Prakash
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