Sometimes we are too tired to cook up a decent meal and yet are in no mood to order anything from outside. A piping hot chicken curry with some white rice/roti can save the day for the non-veg lovers amongst us. This curry is one of the easiest and tastiest ones that I have ever made. I have christened it as 'Two-step chicken curry' partly due to lack of any imagination and partly because it is a lazy curry that can be made in two steps.
Read on for the recipe -
Preparation Time - 20-25 mins
Ingredients -
Read on for the recipe -
Preparation Time - 20-25 mins
Ingredients -
- 500 gm chicken pieces
- 1 medium sized onion (roughly chopped)
- 1 small tomato (roughly chopped)
- 12-14 garlic flakes
- 1 1/2 inch ginger (chopped into small pieces)
- 2 tbsp coriander leaves (finely chopped)
- 2 inch long cinnamon stick
- 3 nos green cardamom
- 2/3 tsp cumin seeds
- 4-5 dry red chillis ( low to medium heat Kashmiri or Byadgi chilli )
- 3 tsp oil
- 1/3 tsp turmeric
- salt to taste
- 2 tbsp vinegar
Preparation - De-seed the dry chillis and soak them with vinegar and 2-3 tbsp hot water for 2 hours. Drain off the liquid and grind the chilies with 6-7 garlic flakes.
Grind the onion, ginger, 6-7 garlic flakes, tomato, cinnamon, cardamom, cumin seeds and coriander leaves into a fine paste.
Wash the chicken pieces thoroughly and marinate them with the above paste, salt and turmeric. Allow to rest for 30 mins.
Cooking - Heat the oil in a wok. Add the chicken along with the marinade liquid (if any). Stir on high flame for 2-3 mins. Then reduce the flame and allow it to cook (without lid) till the chicken is almost done (95 % cooked).
Finally add the chili-garlic paste and stir fry on high for 1 min. Then add 2/3 - 1 cup boiling water, cover with a lid and allow to boil for 2 mins before switching off.
Serve hot with rotis/white rice/jeera rice.
That's my kind of chicken curry! Looks delicious!
ReplyDeleteGoing to give this recipe a try tonight my mouth is watering.
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