Charishma's Chicken Curry

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READY IN: 55mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Clean, wash and cut the chicken into bite-sized pieces.
  • 2. Heat oil in a wok.
  • 3. Once hot add cumin seeds and allow to sizzle for a few seconds. Add the bay leaves, 2 cloves, 2 green cardamoms and 1 inch cinnamon stick and mix well.
  • 4.Fold in the chopped onions and the slit green chilli.
  • 5. Prepare paste of the finely chopped ginger and garlic and add the ginger-garlic paste to the chopped onion mixture. Allow to stir-fry and cook until the raw smell of ginger and garlic is gone.
  • 6. Add the dry masala powders and mix well. Sprinkle some water so that the mixture does not stick to the bottom of the wok.
  • 7. Fold in two finely chopped tomatoes after washing them.
  • 8. Allow to stir-fry for a few minutes on low flame.
  • 9. Add salt to taste and mix thoroughly.
  • 10. Now fold in the bite-sized washed, cleaned and chopped chicken pieces.
  • 11. Mix well and add water as required to prepare the gravy.
  • 12. Add some finely chopped fresh coriander leaves as a garnish.
  • 13. Cover and allow to cook until the chicken is soft and tender.
  • 14. Alternatively, you may cook the chicken in a pressure cooker with all the above ingredients until 5-6 whistles till the chicken is tender.
  • 15. Serve hot with long-grain white Basmati rice.
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