It is simple, light, refreshing and absolutely delicious chicken curry. Goes well with parathas, jeera rice, plain rice..pretty much everything!
Chicken: 1 kg/1 bird cut into small pieces
Cinnamon: Two 1 1/2 inch pieces
Cloves: 12-15
Bay leaf: 2
Onion: 1/4 of a big onion sliced (Big size)
Green chillies: 5-6 slit
Tomato: 1 big
Ginger Garlic paste: 2 heaped tbsp
Coriander powder( Dhania powder) 3/4 table spoon
Cumin powder ( Jeera powder).: 1/4 th tbsp
Salt to taste (as per your tatse)
Turmeric Powder 1 /2 tsp
Red chili Powder 2 tsps or as per your tatse
Edible oil 1 table spoon
.
Mix all of the above ingradients and coat the chicken pieces well ,apply oil and pressure cook without water for three whistles.
Turn off stove and allow to cool naturally.
Make paste of Coconut,goriander seeds and Poppy seeds,Keep it aside
Onion: 1/2 big sliced
Green chillies: 2-3 slit
Ginger garlic paste: 1/2 tsp
Cashew nuts: a small handful (quantity is up to you)
2 cups thick yogurt
1 cup coconut milk
4-5 tsppoppy seeds paste (soak the poppy seeds for 15-20 minutes and make paste of it ( you can omit this if poppy seeds is banned in your respective nation laws)
coriander leaves for garnish.
In a separate wide pan, heat oil/ghee.Fry some whole spices(Clove,Cardamom,Cinamon,Caravay seed (Shahazeera),Cumin seeds,Bay leaves ) and cashew nuts and keep aside.
Add sliced onions and slit green chillies and a little bit of salt to the same oil and fry till dark brown. Add ginger garlic paste and caramelize further.
Add the cooked chicken along with the liquid and mix well. Bring to boil.
In the meantime, whisk together yogurt and coconut milk and poppy seeds paste .On high heat, push all the chicken pieces to the sides and in the middle,
add the Poppy seeds (khas khas -Gasa gasaalu) coconut mixture to the existing liquid, one kadchi at a time, mixing quickly and thoroughly to prevent it from separating.
Add the whisked yogurt
Keep adding the mixture till it is all incorporated and comes to a boil.
Boil for 2 minutes till oil floats on top, gently using the handles of the pan to swish the curry around.
Adjust salt. Garnish with fried cashew and Chopped Coriander Leaves
.
Note 1: if the yogurt is not sour enough, you could add lemon juice at the end.
Note 2: it might seem like a lot of liquid when you add the yogurt and coconut milk, but the curry is supposed to be very soupy. Once it boils for the 2 minutes and oil floats, it will be just fine!
Main Ingradients
Chicken: 1 kg/1 bird cut into small pieces
Cinnamon: Two 1 1/2 inch pieces
Cloves: 12-15
Bay leaf: 2
Onion: 1/4 of a big onion sliced (Big size)
Green chillies: 5-6 slit
Tomato: 1 big
Ginger Garlic paste: 2 heaped tbsp
Coriander powder( Dhania powder) 3/4 table spoon
Cumin powder ( Jeera powder).: 1/4 th tbsp
Salt to taste (as per your tatse)
Turmeric Powder 1 /2 tsp
Red chili Powder 2 tsps or as per your tatse
Edible oil 1 table spoon
Preparation
.
Mix all of the above ingradients and coat the chicken pieces well ,apply oil and pressure cook without water for three whistles.
Turn off stove and allow to cool naturally.
Make paste of Coconut,goriander seeds and Poppy seeds,Keep it aside
Other Ingradients
Onion: 1/2 big sliced
Green chillies: 2-3 slit
Ginger garlic paste: 1/2 tsp
Cashew nuts: a small handful (quantity is up to you)
2 cups thick yogurt
1 cup coconut milk
4-5 tsppoppy seeds paste (soak the poppy seeds for 15-20 minutes and make paste of it ( you can omit this if poppy seeds is banned in your respective nation laws)
coriander leaves for garnish.
Method
In a separate wide pan, heat oil/ghee.Fry some whole spices(Clove,Cardamom,Cinamon,Caravay seed (Shahazeera),Cumin seeds,Bay leaves ) and cashew nuts and keep aside.
Add sliced onions and slit green chillies and a little bit of salt to the same oil and fry till dark brown. Add ginger garlic paste and caramelize further.
Add the cooked chicken along with the liquid and mix well. Bring to boil.
In the meantime, whisk together yogurt and coconut milk and poppy seeds paste .On high heat, push all the chicken pieces to the sides and in the middle,
add the Poppy seeds (khas khas -Gasa gasaalu) coconut mixture to the existing liquid, one kadchi at a time, mixing quickly and thoroughly to prevent it from separating.
Add the whisked yogurt
Keep adding the mixture till it is all incorporated and comes to a boil.
Boil for 2 minutes till oil floats on top, gently using the handles of the pan to swish the curry around.
Adjust salt. Garnish with fried cashew and Chopped Coriander Leaves
NOTES
.
Note 1: if the yogurt is not sour enough, you could add lemon juice at the end.
Note 2: it might seem like a lot of liquid when you add the yogurt and coconut milk, but the curry is supposed to be very soupy. Once it boils for the 2 minutes and oil floats, it will be just fine!
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