Step By Step Restaurant Style Chicken Curry | Pika Chakula

Step By Step Restaurant Style Chicken Curry

2013-12-22
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
Ingredients:
Chicken, bone-in, skinless, cut into small cubes as shown – 1.5lbs (I use a mix of white and dark meat, use what you like)
1 tbsp oil
1 large red onion, diced
Ginger, thinly sliced – 2tbsp
Garlic, sliced, – 6 cloves
1 tbsp red chili powder
2 tbsp coriander powder
1/4 tsp turmeric powder
1/2 tsp garam masala
salt to taste
Tomatoes, diced – 1 cup
1 can coconut milk (~1.5cups)
1 tsp oil
1 tsp mustard seeds
a few curry leaves
2 green chilies, split
To temper (optional)

Mustard seeds – ½ tsp
Small/Pearl onion – 6, sliced
Curry leaves
Ghee/oil

Method:
Heat oil in a deep pan. Add finely sliced onions and cook till it turns golden brown. Add crushed/grated ginger garlic and cook for 2-3 mins or till the raw smell goes.
Add turmeric, chilli, coriander, fennel, pepper powder and garam masala. Mix well. Cook till the oil appears, around 2-3 mins. Add chopped tomatoes and salt. Mix well. Cook till the tomatoes becomes soft. Let it cool for sometime.Grind the masala to a smooth paste by adding 1-2 tbsp of water.
In the same pan, add some more oil and add cleaned chicken pieces. Mix well. Cook till the chicken pieces start changing colour. Add the ground masala. Mix well and make sure the chicken pieces are coated well with the masala and cook for 3-4 mins.
Add medium thick coconut milk and give a stir. Cover and cook till the chicken is done. Add thick coconut milk and stir. Cook for 5-7 mins. Remove from fire.
In another pan heat oil/ghee and splutter mustard seeds. Add sliced small onion and curry leaves. Cook till the onions turn golden brown. Add this to the chicken curry and serve hot.
The gravy tends to thicken as the curry rests, so adjust the consistency of the curry accordingly. It pairs well with ghee rice/pulao/roti/appam etc; You can also add cashew paste to make it more creamier. Soak 1-2 tbsp of chopped cashews in 2 tbsp hot water for 10-15 mins. Grind it to a smooth paste. Mix the cashew paste with thick coconut milk and add it to the curry.
Heat oil in a deep pan. Add finely sliced onions and cook till it turns golden brown. Add crushed/grated ginger garlic and cook for 2-3 mins or till the raw smell goes…
1
Add turmeric, chilli, coriander, fennel, pepper powder and garam masala. Mix well. Cook till the oil appears, around 2-3 mins. Add chopped tomatoes and salt. Mix well…
2
Cook till the tomatoes becomes soft. Let it cool for sometime.Grind the masala to a smooth paste by adding 1-2 tbsp of water.In the same pan, add some more oil and add cleaned chicken pieces. Mix well. Cook till the chicken pieces start changing colour…
3
Add the ground masala. Mix well and make sure the chicken pieces are coated well with the masala and cook for 3-4 mins.Add medium thick coconut milk and give a stir. Cover and cook till the chicken is done…
4
Add thick coconut milk and stir. Cook for 5-7 mins. Remove from fire. Add the fried shallots and curry leaves to the curry…
5
source:

Post A Comment

You must be logged in to post a comment.

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe



Related Recipes:
  • philips_airfryer_008

    Roasted Chicken Wings

  • download (14)

    Spicy Fried Drumsticks

  • prawns 6

    Grilled Prawns with a Sweet & Spicy Dip

  • bkefkdends

    Chicken & Mushroom in Tomato Sauce with Coconut rice Lunch Box

  • 10

    An Easy Step-by-Step Turkey Recipe