Recipes from an Indian kitchen with a focus on Andhra cuisine
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Wednesday, June 28, 2017
chicken curry without coconut
1 LB chicken
2 to 3 tbsp. Oil
1 small bay leaf
2 inch thin cinnamon stick
3 green cardamom
½ tsp. cumin
2 green chilies slit
1 cup finely chopped onions
1 tbsp. ginger garlic paste
½ cup finely chopped ripe tomatoes
¼ tsp turmeric
salt as needed
¾ to 1 tsp red chili powder
1½ tsp. garam masala powder
Fistful of chopped coriander leaves or mint
½ to 1 cup water
2 tbsp. yogurt/Curd or 10 cashews or 3 tbsp poppy seeds (ground to smooth )
Wash chicken thoroughly and drain off the water completely.
Chop onions and tomatoes finely. Make ginger garlic paste.
Heat oil in a deep pan, add all the dry spices and fry till you get an aroma, just for a min.
Add onions, chilies and fry evenly till golden. Add ginger garlic paste and fry till the raw smell goes off.
Add mashed tomatoes or puree, turmeric and salt. Mix well and cook until the tomatoes turn soft.
Add curd or cashew paste and red chili powder. On a low heat cook until the mixture smells good and the raw smell goes away.
Add chicken, garam masala and coriander or mint leaves. Fry till the meat turns white .Takes around 3 mins.
Cover and cook on a low flame for 3 to 5 mins. Add 1 cup of water and Check and adjust the salt
Add coriander leaves, cover and off the heat.Serve chicken gravy with rice, chapathi or jeera rice, ghee rice or pulao.
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