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Browse Dictionary| Recipe Summary | Recipe Photos | ||||||||||||||||||||||
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Chicken ½ kg
4 onions 8 cloves garlic 1 inch ginger piece Make a smooth paste of garlic and ginger in a mixer Coconut ¼ cups Make a smooth paste of coconut and 2 onions. Make paste of rest of 2 onions. Yogurt 4 heaped tbs 1 tsp Turmeric powder 2 ½ tsp of Red pepper powder 4 heaped tbs of mustard oil |
Clean the chicken pieces in little warm water, and now marinate with all the above, Salt , red pepper powder, turmeric powder, yogurt, mustard oil or canola oil whichever is available , ginger-garlic paste, onion paste, onion- coconut paste(If you have store brought frozen paste ,its absolutely fine ,go ahead add them to the marinating chicken ) .This Marination should be kept for 3-4 hrs ,not less than that .
TIP- If you don't get fresh coconut , then you can use coconut milk instead of ,Add at the time of cooking chicken but not in marination. Add fried medium size potato if you wish to, however its not necessary.. Heat up a kadai/heavy bottom pan and add the chicken mixture to it, lower the flame and cover and cook for 1 hrs .Slow the process of cooking , it will taste more .That’s it friends , enjoy with warm cooked rice . |
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Recipe Details - Chicken Curry
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