Search This Blog

Friday, May 13, 2016

Chicken iguru

  • 250 grams of chicken
  • ½ cup ripe tomatoes (chopped)
  • 10 mint leaves chopped (optinal )
  • ¾ cup to 1 cup onions finely chopped
  • 2 green chilies slit 
  • 1 ½ tsp ginger garlic paste
  • ½ tsp red chili powder
  • 1 tsp coriander powder 
  • ⅛ tsp turmeric
  • 1 tsp. of chicken masala powder 
  • 2 to 3 tsp oil
  • few Coriander leaves chopped
  • 1 sprig curry leaves
  • ¼ tsp cumin / jeera
  • 1 ½ tbsp fresh coconut paste


  1. Heat oil in a deep pan, add cumin, curry leaves and green chills. Allow them to crackle.
  2. Add onions and sprinkle salt. Fry for 2 minutes.
  3. Add tomatoes, ginger garlic paste and fry till the raw smell goes off. Fry till tomatoes turn mushy.
  4. Add salt,turmeric, red chili powder,coriander powder and fry for 2 mins.
  5. Add chicken and fry on medium high till it turns white in color. Takes around 3 min
  6. Add chicken  masala and coconut paste if using.
  7. Simmer the flame and cover the pan with a lid and let it cook for 4 to 5 mins. By then chicken should begin to release moisture. Mix well and continue to cook till the moisture evaporates.
  8.  Add very little water and lower the flame. Cooking on a low flame yields a good curry.  switch off when the curry thickens. Add coriander leaves.
  9.  Serve chicken iguru with rice.

                          No comments:

                          Post a Comment