Spicy chicken curry

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Spicy chicken curry

I’ve always been a self-proclaimed chicken fan. Meat dishes used to start and end with chicken. But with time, age and a growing up kid at home, I started to branch out and try to be more responsible with what I include in our family diet; thus enter more variety in the form of red meat, greens, lentils/pulses etc.

Despite all these, I don’t believe in a complete life-style change or take a complete detour to health-foods.  I still do my baking or do up a dessert once a week to satisfy my sweet tooth, and also to cater my love for baking. And being Asian, we do love our rice and hence going with the mantra of moderate measures rather than a complete cut-off.

Moving on to today’s recipe; I am back to chicken here, and it’s a quick-n-easy curry. Nothing too fancy, but just a straightforward spicy chicken curry. Of course you can add/reduce the amount of heat/spiciness based on your personal preference; I went with the quantities which befits the name – Spicy Chicken Curry! 🙂

You need

  • Chicken – 750 grams, cut into bite sized pieces
  • Onion – 2 large, thinly sliced
  • Tomato – 1 large, chopped
  • Green chili – 2, Slit
  • Garam Masala powder – 1 teaspoon
  • Fresh coriander to garnish
  • Cooking oil – 2 tablespoons
  • Salt to taste
  • Whole spices

    • Cinnamon stick – 1’inch piece
    • Cloves – 2
    • Cardamom – 3
    • Fennel seeds – ½ teaspoon

For the spice paste

  • Ginger – 1 piece
  • Garlic – 8-10 cloves
  • Fresh coriander leaves – tightly packed 1/4 cup
  • Coriander powder – 3 tablespoons
  • Chili powder – 1.5 tablespoons
  • Turmeric powder – 1/2 teaspoon
  • Whole black pepper – 1 teaspoon

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How to –

Clean and wash the chicken and drain well. Make a finer paste of the ingredients under ‘for spice paste’ and set aside. Heat oil in pan and add the whole spices. Sauté till fragrant. Now add the onions and green chilies; cook till translucent.

Now add the spice paste and cook until the raw smell is gone and the oil starts to separate. Add the tomatoes; cover and cook till it’s all mushy. Put the flame to high and tip the chicken pieces. Mix well till all pieces are well coated with the onion-spice paste mixture.

Reduce the heat to medium-low. Add about 1/3 cup of water, salt to taste; mix well and cook covered till the chicken pieces are done.  Remove the lid and continue to cook till the gravy is thick or add required water to attain the consistency you want.

Add the garam masala powder and give a good stir. Turn off the heat. Garnish the curry with coriander leaves and serve with rice or any Indian flat bread.

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