Tangy Red Chicken Curry

Tangy Red Chicken Curry

Tangy Red Chicken Curry

Ingredients

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)

Method

• 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"