Chicken Curry can be termed as hotshot in a spread .This particular blend of species cooked with chicken gives a luscious curry which is an scrumptious treat to all the chicken lovers. The main or special ingredient is poppy seeds /khus khus which enhances the taste of the curry.
Cooking time : 30 min
Ingredients :
Chicken ½ kg
Onion 1 ( chopped )
Curry leaves a few
Cinnamon 1’’
Red chilly 2-3 (optional )
Oil 1tbsp
Salt to taste
Coriander leaves to garnish
Fry in oil and grind to paste :
Shallots 10 -15
Red chilly 10
Curry leaves a few
Ginger 12’’
Garlic 7-8 pearls
Coriander powder 1 -11/2 tbsp
Turmeric powder 1/4 tsp
Poppy seeds ¾ tsp
Coconut 2-3 tbsp ( grated )
Method :
In a pan or cooker heat oil ,add cinnamon let it splutter.
Add onions ,red chilly and curry leaves ,allow it to get brown.
Add the chicken pieces and toss for 2 minutes.(helps to keep the pieces in tact without breaking )
Add the ground paste ,water and salt .Close and let cook on low flame ,till the meat is soft.
Check for raw smell ,in case it persists remove the lid and allow it to boil for a couple of more minutes or till oil floats on the surface.
Drizzle ghee on top (optional /this enhances the taste )
Garnish with coriander leaves.
Note :
Poppy seeds usage while grinding ,makes the curry have a creamy texture. Also it gives a cooling effect to the body.
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