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Monday, 18 March 2013

Papa's Chicken Curry.....no intro necessary!!

Papa's chicken Curry...no intro necessary, the name says it all :-) the colour comes from using Kashmiri Red Chili Powder and the heat comes from grinding whole spices with the onion tomato masala







Papa’s Chicken curry

Ingredients:

  • Chicken, curry cut, 1 kg
  • Onions, sliced, 2 Large 
  • Tomatoes, chopped, 2 Large 
  • Garlic ,paste , 1 tsp
  • Ginger, paste, 1 tsp
  • Cumin seeds, 1 tsp
  • Black Cardamom, 1
  • Cinnamon, 1 “ piece
  • Cloves, 3-4
  • Bayleaf, 2
  • Coriander powder, 1 tsp
  • Kashmiri red chili powder, 1 tsp
  • Salt, to taste
  • Green chilies, chopped, 1-2
  • Water, 1 cup
  • Oil/Ghee, 1 tbsp + 1 tsp
  • Optional : either some fresh cream or a squeeze of lemon juice
  • Fresh Coriander leaves, for garnishing

Marination:

  • Salt, to taste
  • Turmeric powder, ¼ tsp
  • Kashmiri Red chili powder, 1 tsp
  • Coriander powder,1 tsp
  • Oil, ½ tsp



Instructions:


Wash and clean chicken, Wipe dry. 
Make small cuts in the chicken. 
Mix all ingredients mentioned under marinade in a bowl and add in the chicken. 
Rub the marinade on the chicken pieces and keep it aside.


Heat 1 tbsp oil in a heavy bottomed pan. 

Add cumin seeds, black cardamom, cloves, cinnamon, bayleafs and let them crackle – about 10-15 seconds. 

Add onions and fry till they go soft. 
Add ginger garlic paste and stir for another minute. 

Add tomatoes, green chilies, coriander powder, kashmiri red chili powder, salt and let it cook for about 5-7 minutes. 
Switch off the gas and let the mix cool for a while. 

Now take the onion tomato masala and blend it in a blender to a fine paste – avoid adding water, but if needed, add as little water as possible.

In the same pan, heat the remaining oil and fry the chicken pieces with the marinade till they go pale brown. 

Reduce the heat, add in the masala paste and mix well. Sauté on low flame for 5-6 minutes along with the chicken. Add in the water, cover and cook for 10-15 minutes or till done. You  would be left with a very thick gravy.

Check for taste – if the curry is quite tangy (depending on the tomatoes you have used ) you can add some fresh cream or if that tang is missing, add in a squeeze of lemon juice. ( Normally not needed )

Garnish with some fresh coriander leaves and serve hot with either paranthas or rice.

6 comments:

  1. This looks so good! I'll have to try this!

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  2. This looks stunning. Might be too spicy for my household, but we can always drool virtually, can't we?

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  3. Hi, my name is Kim and my blog is Running and roasting. I got presented with a Liebster Award from a fellow food blogger. One of the rules of the award is for the recipient to present the award to 11 other bloggers and I’ve chosen you as one of my 11. From what I can gather, it’s just a bit of fun and a way for bloggers to get to know and support each other. You can read about it on my blog http://runningandroasting.blogspot.com if you’re interested. There’s no obligation to participate.

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    1. love love your blog Kim..and thank you for the award..checked your blog but cldn't find the details..fairly new to this, will look it up again..thanks again

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  4. I found this a tasty and simple dish to make and the family enjoyed it - even though i didnt bother with the Cinnamon. Might add it next time. visit my Coriander chicken curry when u get time

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    1. thanks Lara..glad you enjoyed..love the recipe, the rajah and the maharani :-)

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