Friday, December 14, 2012

Tangy Red Chicken Curry

Tangy Red Chicken Curry

Tangy Red Chicken Curry

Chicken Thighs - 900 gms

Onion - 5-6 chopped roughly
Ginger - 3 inch piece
Garlic - 12 cloves
Kashmiri Chili Powder - 2-3 Tbsp. 
Turmeric Powder - 1/2 tsp. 
Mustard Seeds - 1/4 tsp.
Black Pepper (whole) - 1 tbsp.
Coconut Milk Powder - 8 tbsp.
Tomato - 2 (chopped)
Vinegar - 1 tbsp.
 Coconut Oil - 3-4 tbsp.
Curry Leaves - 2-3 stems
Salt - as needed
Green chillies - 2 (for garnishing)

  • Grind onion, garlic, ginger, chilly powder, turmeric powder, mustard, pepper with 1-2 tbsp oil and 1 tbsp vinegar into a smooth paste.
  •  Remove the skins from the chicken thighs and make deep slits on the chicken pieces.
  •  Marinate the chicken with the grinded mixture for 30 minutes to 1 hour (add little salt).
  •  Dilute the coconut milk powder in 1 cup of water.
  •  In a heavy bottomed vessel put the marinated chicken and coconut milk and cook covered until oil layer comes up.
  •  Add chopped tomatoes and cook until tomatoes are mashed
  •  At this stage add the smashed curry leaves, salt and 1-2 tbsp. of oil and saute till the chicken becomes nice dark red in color.
  •  Garnish with slit green chillies and serve hot with rice, roti or bread.
Enjoy the "Tangy Red Chicken"

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