Chicken Curry

I have been taking pics of food I prepare since couple of weeks thinking to add receipes to the blog; But got busy with work and didn’t get to spare time for blogging; This week has been relatively easy/free at work and am using this time to blog ;)

Here I am presenting you with simple chicken curry recipe which doesn’t require much preparation or ingredients; This is simple and very enjoyable, goes well with white rice or flavored rice or dosa or poori;

 Ingredients:

1.    1 lb chicken cut into 1’ pieces, wash and keep aside

2.    Curry leaves – few (Optional)

3.    Large Onion, finely chopped – 1

4.    Green Chillies, finely chopped – 3

5.    Ginger Garlic Paste – 1 tbsp

6.    Salt, to taste

7.    Chili powder – ½ tbsp

8.    Turmeric – ¼ tbsp

9.    Coriander powder – 1 tbsp

10. Kasuri Methi – 1 tbsp

11. Water – 1 cup

12. Tomato Puree – ½ cup (Grind 2 tomatoes into fine paste)

13. Cooking oil – 2 tbsp

14. Cashew nuts – 5 (Soak in water for few mins and grind to fine paste)

15. Garam Masala – ½ tbsp (Grind 1’ cinnamon, 3 cloves and 1 cardamom to powder)

16. Cilantro – 2 tbsp

Method:

1.    Take a heavy bottomed vessel, heat oil, add curry leaves, green chillies and onions; Sauté for couple of mins until onions turn soft;

2.    Add ginger garlic paste, mix well and cook for 2 mins;

3.    Add chicken, stir it and cook on high for 7 to 8 mins;

4.    Reduce flame to medium, add turmeric, salt, chilli powder, coriander powder and kasuri methi and mix; Cover with lid and cook for 10 mins;

5.    Add tomato puree, water and mix well; Adjust salt and spice level and cook until chicken is properly cooked

6.    Add cashew nuts paste, garam Masala, half of cilantro leaves and cook for few mins until you get desired consistency;

7.    Turn-off stove and garnish with cilantro;

Delicious chicken curry is ready to be served; Hope you like this, please try at your home and let me know any comments or suggestions;

Kheema (Minced Meat) curry

Hubby is from rayalaseema and is very fond of any type of mutton curry with ragi sankati; He always says his mom prepares the best curry; I took it as a challenge(as we all feel, hubby should only praise his wife but not mommy ;) ) and prepared this mutton kheema which surely got me great appreciation from hubby; To impress him to the max, I have served this with ragi sankati :)

Ingredients:

1.    1.5 lb Minced meat (Kheema), wash and drain

2.    Large Onion, finely chopped - 1

3.    Green Chillies, finely chopped – 3

4.    Curry Leaves - few

5.    Ginger Garlic Paste – 1 tbsp

6.    Turmeric – ¼ tbsp

7.    Tomatoes, finely chopped – 2

8.    Salt, to taste

9.    Chili powder – ½ tbsp

10. Water – 1 cup

11. Cooking oil – 2 tbsp

12. Garam Masala – ½ tbsp (Grind 1” cinnamon, 3 cloves and 1 cardamom to powder)

13. Masala powder – (Dry roast ½ tbsp of coriander seeds, cumin seeds, fenugreek seeds and Poppy seeds; and grind into fine powder)

14. Cilantro – 2 tbsp

Method:

1.    Heat oil in a pressure cooker, add curry leaves, green chilles, onions and sauté till the onions turn light golden color;

2.    Add ginger garlic paste, fry for 2 to 3 mins;

3.    Add turmeric powder and meat, combine well and cook on high without lid for 5 to 6 mins; Stir continuously; Water starts to ooze out from meat;

4.    Add masala powder, tomatoes, salt and chilli powder; combine well and cook on medium flame for couple of minutes;

5.    Add water, cover with lid and pressure cook till 4 to 5 whistles;

6.    Turn-off heat and let the meat cook on remaining pressure inside cooker;

7.    Open the lid, add few cilantro leaves and garam masala powder, cook on medium flame until you get desired consistency; You can keep it semi-gravy or complete fry based on your preference; I prefer to have it little gravy to go well with rice;

8.    Turn-off stove and garnish with cilantro;

Notes:

1.    If you not using pressure cooker, you might need to add more water(may be 2 to 3 glasses extra) and it takes long time for meat to cook well;

2.    You can also add few mint leaves while u pressure cook, it gives nice aroma to the curry;

Simple Chicken Fry

Whenever I do not feel like spending much time in kitchen but yet want to eat some non-veg, I make this simple chicken fry which is very easy to prepare and yummy to eat; I usually serve this with white rice and some miriyala rasam;

Ingredients:

1.    1 lb chicken cut into 1’ pieces, wash and keep aside (I prefer boneless chicken)

2.    Large Onion, cut into cubes – 1

3.    Green Chillies – 3

4.    Ginger Garlic Paste – 1 tbsp

5.    Salt, to taste

6.    Chili powder – ½ tbsp

7.    Turmeric – ¼ tbsp

8.    Coriander powder

9.    Water – 1 cup

10. Cooking oil – 2 tbsp

11. Curry leaves – 6 to 8

12. Cumin Seeds – ¼ tbsp

13. Mustard Seeds – ¼ tbsp

14. Garam Masala – ½ tbsp (Grind 1’ cinnamon, 3 cloves and 1 cardamom to powder)

15. Cilantro – 2 tbsp

 Preparation:

1.    Grind onion and green chillies to a fine paste;

2.    Take chicken into a pan, add ginger garlic paste, salt, chilli powder, coriander powder, turmeric and onion+green chilli paste; Mix well and keep it aside for 30 mins to 1 hour;

Method:

1.    Keep the pan having chicken mixture on stove by adding 1 tbsp oil, cover it with lid and let it cook on medium flame for 15 mins or until almost no water content;

2.    Add water and adjust salt per your taste and allow it to cook; Make sure chicken is cooked properly;

3.    Turn-off heat and transfer cooked chicken into a plate or bowl;

4.    In the same pan (that we used to cook chicken), add remaining oil; Once oil is hot, add Cumin and mustard seeds and let them splutter;

5.    Add curry leaves and once they are fried, add cooked chicken to it;

6.    Add garam masala to the chicken and mix well; Allow the mixture to cook for 2 to 3 mins;

7.    Turn-off stove and garnish with cilantro;

Transfer the chicken fry to a serving bowl and serve it with flavored rice or white rice or chapathi based on your preference; I prefer it with white rice and rasam goes very well with this;