Easy Chicken Curry ( Rice cooker method )
Hence, instead of the regular chicken curries that I make, I prefer cooking this one step chicken curry that hardly needs monitoring. Read on for the recipe -
Preparation Time - 20-25 mins
- 500 gm chicken pieces
- 1 large onion
- 7-8 shallots ( or one small onion diced into 4 )
- 8-9 garlic cloves
- 1 1/2 inch long ginger
- 1 inch cinnamon
- 2 green cardamom
- 2-3 cloves
- 1 dry red chili
- 1 large tomato
- 3 green chilis (slit lengthwise)
- 2 tbsp coriander leaves
- 1/3 tsp turmeric
- 2 pinch garam masala
- 1/4 salt to taste
- 4 tsp mustard oil
- a dash of soy sauce (optional)
Preparation - Wash and clean the chicken pieces.
Grind the onion, garlic, ginger, cardamom, cinnamon, cloves and dry red chili into a paste.
Take the chicken in a bowl. Add salt, turmeric, the onion masala paste, 2 tsp mustard oil and soy sauce. Mix well. Let it marinate for 30 mins.
Cooking - Heat the remaining oil in the rice cooker pan. Add the marinated chicken and toss for 2-3 mins till the color changes. Then add the finely chopped tomato, shallots, green chilis, garam masala and some of the coriander leaves. Add 1/4 cup water. Mix and cover with the lid.
Give it a gentle stir/toss after 10 mins and cover again.
It will switch off automatically once the chicken is done. Add the remaining coriander leaves to the cooked chicken.
Note - This is a semi dry curry but one can increase the quantity of water to get more gravy. However we need to switch it off manually before all the water evaporates.