July Chicken Curry

This one is subtle & mellow, a little sweet, a little tangy, a perfect blend of spices and delightfully delicious! Do give it a shot!

I could not come up with any other name for this dish so thought of "July Chicken Curry"!

Another Recipe inspired by Shivajee Chandrabhushan of Sikandalous Cuisine!

Ingredients:

To Marinate:
Chicken - 1 kg, cut in small pieces
Red Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Vinegar - 1.5 tbsp
Salt as per taste

Other ingredients:

Oil - 4 tbsp
Cumin seeds - 1 tsp
Onion - 2 large (finely chopped)
Curry leaves - 10-12
Sugar – 1 tbsp
Tomatoes - 2
Ginger Garlic Paste - 2 tblsp
Coriander powder - 1 tblsp
Water – 1 cup
Salt as per taste (Remember you had put it in marination too)


Dry Roast, Grind and make a paste:

Kashmiri Dry Red Chillies – 6 (deseeded)
Fennel seeds - 2 tsp
Cumin seeds - 1 tsp
Poppy seeds - 1 tsp (I used Melon Seeds)
Cinnamon - 1'' long
Cloves - 6
Green Cardamom - 4

Method:

1. Clean and wash the chicken pieces. Add turmeric powder, chilli powder, vinegar, and required salt. Mix well, keep aside overnight. (if you don't have this much time then 2-3 hours marination should suffice)

2. Puree the tomatoes and keep them aside.

3. Dry roast and grind red chillies, fennel, cumin, poppy, cinnamon, cloves, green cardamom into fine powder. Add few spoons of water to make a paste and keep it aside.

4. In a non-stick pan, heat oil. Add sugar and let the oil get a shade darker.

5. Add cumin seeds, curry leaves and fry for a minute. Then add the finely chopped onions and fry till the onions caramelize and the colour changes to a brilliant golden shade!

6. Then add ginger garlic paste. Fry for 3-4 minutes. Then add the pureed tomatoes, and fry well for another 5-7 minutes.

7. Add the masala paste, fry till oil separates and the aroma envelops you and the kitchen.

8. Then add the marinated chicken, coriander powder and mix well and cook for another 5 minutes.

9. Then add a cup of water and adjust the salt as required. Mix well. Cover and cook for atleast 15 minutes in medium flame.

10. Check the consistency of the gravy and let it simmer in low flame till the oil starts separating.

11. Serve with fresh tawa rotis and rice.

12. Thank me later.

So till the time we meet again……..

Cheers to life…

Till then ride safe and have safe sex…

Hasta la Victoria Siempre…

Jai BoP!

Chicken with Roasted Coconut

 Coconut has always been my favourite...be it in Sweets, Cookies, Chocolates or Curries so making a Chicken Dish with Coconut as one of the main ingredients and flavours was pretty natural!

Picked this recipe somewhere off Facebook but sadly don't remember the exact page...so thanks to the anonymous person who posted this recipe!

Ingredients:

For the Coconut Masala Paste:

Large onion- 1 peel, wash & cut into 4 Pieces
Dry red chilies- 4
Dessicated Coconut- 3/4 cup (though Freshly Grated would be a much better option)
6 cloves + 2 inches piece cinnamon + 3 green cardamoms + 2 tsp black pepper corns + 1 tsp mustard seeds + 1 tsp fenugreek seeds + 1 tsp cumin seeds + 1 tsp fennel seeds
Coriander powder- 2 tbsp
Turmeric powder- ½ tsp
Water- 1/2 cup

For the Chicken Curry:

Chicken- 750 grams
2 Onions -  thinly sliced
1 Large Tomato finely chopped
Chopped Ginger- 2 tsp
Chopped Garlic- 2 tsp
Slit Green Chillies- 2
Curry Leaves- 1 sprig
Salt
Mustard Oil - 4 tbsp

For the Tempering:

Mustard oil- 2 tbsp
Black mustard seeds- 1 tsp
Curry leaves- 2 sprigs
White vinegar- 1 tsp

Method:

1. In a non-stick frying pan add the dessicated coconut, dry red chilies, cloves, cinnamon, green cardamom, pepper corns, mustard seeds, fenugreek seeds, cumin seed & fennel seeds.

2. Dry fry on low flame till the coconut turns light brown in color. Ensure not to burn the spices.

3. Remove from heat and cool it. In a grinder add rest of the ingredients mentioned for coconut masala paste with the roasted coconut & the other spices. Add some water and grind till a smooth paste forms.

4. Heat the mustard oil in a non-stick kadhai.

5. Add the chopped ginger & garlic & curry leaves and sauté on medium flame for few seconds.

6. Next add the sliced onions, fry till they are light brown in color.

7. Then add the chopped tomato and sauté for 5-6 minutes till the oil comes on the top.

8. Now add the chicken pieces & green chilies. Mix, cover & cook for 10-12 minutes.

9. Then add the coconut masala paste, mix well and cover & cook for 15 minutes on low flame.

10. Keep stirring in between; add 1 cup of water & salt. Mix well cover & cook till the chicken pieces are fully cooked.

11. Heat 2 tbsp mustard oil in a frying pan. Splutter the mustard seeds and then add the curry leaves. Sauté for few seconds, turn off the heat, add vinegar, mix & pour this tadka over the chicken curry.

12. Serve hot with steamed rice and rotis.

13. Thank me Later.


Till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…


Hasta la Victoria Siempre…