Monday, December 24, 2012

Spicy Chicken Curry/Naadan Chicken Curry


Ingredients
  1. Chicken - 1 1/2 Kg
  2. For Marination
  3. Turmeric powder - 1/2 Tsp
  4. Red Chilly powder - 1 Tbsp
  5. Pepper powder - 1/2 Tsp
  6. Roasted coriander powder - 3 Tbsp
  7. Salt - 1 1/2 Tsp
  8. Curry Leaves - 1 Twig
For Masala
  1. Sliced Onion - 6 Large
  2. Turmeric powder - 1 pinch
  3. Green chilly - 3
  4. Curry leaves - 5-6 leaves
  5. Tomato - 2
  6. Garlic crushed - 10
  7. Ginger crushed - 1 small piece/ 1 Tsp
  8. Fennel seeds(Perumjeerakam) - 1/2 Tsp
  9. Water - 1 1/2 cup
  10. Garam Masala - 1 1/2 Tsp
  11. Ghee - 2 Tsp
  12. Coriander leaves - 1 small bunch
For Tempering
  1. Coconut Oil - 1 1/2 Tbsp
  2. Ghee- 1 Tsp
  3. Onion - 1
  4. Curry Leaves -2 Twigs
Preparation
  • Roast the coriander powder to this colour on low flame.Do not burn it.
  • Marinate the chicken with turmeric powder, red chilly powder,pepper powder , roasted coriander powder , salt and curry leaves.

  • Heat oil in a kadai and add sliced onion, red chillies. Saute it well until it leaves its raw smell and changes its colour.
  • Add sliced tomato,curry leaves and add the marinated chicken and water to chicken.Mix all the ingredients well.
  • Close the lid and cook chicken on high flame. When the chicken is almost cooked and is soft add crushed ginger, fennel seeds, crushed garlic and 2-4 curry leaves. Mix well and cook for 2-3 mins and off the flame.

  • In a frying pan heat coconut and ghee. When hot add chopped onions and 2-4 curry leaves. Fry it until brown and with the oil pour it to the curry and add coriander leaves on top.
  • Serve hot with ghee rice, boiled rice or any kind of roti's. 

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Preetha

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