Saturday, December 26, 2009

Chicken Curry


This is my first chicken dish that I prepared after I moved from my home, earlier when I used to see my mum preparing non-vegetarian dishes I had a wrong perception that cooking non-vegetarian food is a long process and hard to prepare. But now I feel its easy not so long process by experience you can make better dishes tastier than the restaurants around.

This is spicy chicken gravy, it can serve 3 to 4 people. It goes well with white rice and chapati. Time required for preparation is approximately 1 1/2 hours.

Ingredients:
  1. Chicken - 1/2 kg
  2. Coconut - 1/2 (grind and take milk from it)
  3. Pepper - 1 table spoon
  4. Dried Red chilli - 5
  5. Cinnamon - 1 small piece
  6. Cloves - 2
  7. Poppy seed - 1 table spoon
  8. Big onion - 3 (Chopped)
  9. Coriander powder - 3 table spoon
  10. Garlic - 6 pieces
  11. Ginger - 1/2 tea spoon
  12. Oil-6 table spoon
  13. Turmeric powder - 1/4 tea spoon
  14. Salt to taste
  • Tip: Soak the cinnamon, cloves, poppy seed and chilli in the water for easy grinding.
Preparation:
  • Keep a pan in the stove and pour two table spoon of oil
  • Fry the onion till its golden brown in color and add three spoon of coriander powder to it and sauté (fry) for two minutes
  • Now grind the fried onion, coriander powder, pepper, chilli, cinnamon, cloves, poppy seed, garlic and ginger to a fine paste.
  • Keep a pan (kadai) in the stove and pour 5 table spoon of oil it to the pan.
  • Now add the finely grinded paste in to the oil and sauté it for 5 minutes
  • Add cleaned chicken to the paste and add the coconut milk to it.
  • Put the turmeric powder and salt according to your taste
  • Pour 2 cups of water to it and cook the chicken in a low flame till the gravy thickens
  • Now add the chopped coriander leaves to it and serve
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