Chicken curry recipe
- Chicken (cut into medium pieces) - 1 kg
- Onion (sliced) - 3 medium
- Tomato (cut into small pieces) - 3 medium
- Red chilli powder - 3 tbsp (increase or decrease the quantity according to your taste)
- Coriander powder - 4 tbsp
- Turmeric powder - 1 tbsp
- Coriander leaves - 3 tbsp
- Garam masala powder - 1 tsp
- Ginger garlic paste - 2 tbsp
- Salt to taste
- Oil (preferably coconut oil) - 4 to 5 tbsp
Method:
- Clean and wash the chicken pieces. Place it in a deep bowl.
- In a small non stick pan, dry roast (without putting oil) red chilli powder, coriander powder, turmeric powder and garam masala powder.
- It will take less than 1 minute. Take it off from heat.
- Put this mixture along with salt into the chicken pieces.
- Mix well. Let it marinate for some time.In the mean time, heat oil in a big kadai or pressure cooker.
- Put the sliced onion and saute it till golden brown colour.
- Add ginger garlic paste and again saute it. Now add the tomatoes and mix well. Let it cook for some time.
- When the tomatoes are fully cooked, add the marinated chicken pieces. Mix well.
- Adjust the salt if needed at this stage. (Usually, i dont add water as the chicken leaves out little water from it while cooking.
- If you want more gravy for the dish, add water and adjust the gravy while cooking.)
- If you are preparing in a pressure cooker, close the lid and after 1 whistle, remove from heat.
- If you are preparing in a kadai, close with a lid and mix the curry in between.
- When the chicken pieces are cooked throughly, add coriander leaves and remove from heat.
- Serve it hot with rice or roti.