Chicken Curry

Slightly fiery preparation with a handful of ingredients. Made simple.

  • Servings: 3-serving
  • Difficulty: easy
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Slightly fiery preparation with a handful of ingredients. Made simple.

Summary

  • Cuisine: indian
  • Course: side dish
  • Cooking Time: 45 mins

Ingredients

250 gms Chicken washed cleaned  –
2 tbsps Oil –
3 cardamom –
1 tsp gingergarlic paste –
1/4 tsp cumin seeds –
1 Onion finely chopped –
1/4 tsp sugar –
1/4 tsp turmeric –
1 tbsp Coriander powder –
3/4 tsp Kashmiri chilli powder –
1/2 tsp Pepper powder –
1 tsp soy sauce –
1/2 tsp chilli sauce –
1 tbsp vinegar –
to taste Salt –
1 Tomato finely chopped –
lime juice
2 tbsps finely chopped mint , coriander , curryleaves –
1/2 tsp Garam masala –

Steps

  1. Pat dry the cleaned chicken. Marinate in some lime juice and salt (and spices if you wish). Set aside.
  2. Heat oil in a heavy bottom kadai or wok. Add the gingergarlic paste. saute until raw smell disappears. Add cardamom and cumin seeds. Stir. Add onion with a sprinkling of little sugar and salt. Saute until light brown.
  3. Add the chicken pieces and saute on medium to high heat for about 5-7minutes to brown the meat. Reduce the heat. Add the turmeric powder. stir. Add coriander powder, the chilli powder and pepper powder and continue to stir till the chicken is coated in this spicy mix.
  4. Add the soy sauce vinegar and green chilli sauce and stir. Check for salt. Cover and cook for about 10minutes stirring occasionally. Open lid. Add the chopped tomato (could aslo throw in couple of cherry tomatoes)and stir. Cook the chicken until done. Squeeze a wedge of lime, sprinkle some garam masala and add chopped leaves. Stir.
  5. Serve warm with porotta, rotis or rice.
  6. A small note on how this dish came about to be: I had these couple of ingredients still lying next to the stove after I had used them for the evening’s potstickers. When it was almost time soon to prep dinner, I threw these ingredients in too along with the essential Indian curry spice powders to prepare the dish. The end result was quite delightful and it is here to stay.
  7. Adjust spice levels to personal preference.
  8. Also made a quick SALAD of shaved cucumber ribbons, diced apple, finely chopped shallots and roughly sliced tomatoes. Squeezed a wedge of lemon, seasoned with salt and pepper, wee pinch of sugar and drizzle of EVOO. Happy meal with a bowl of steamed rice.

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