Jan 4, 2014

Chicken Curry-1

This recipe was in the drafts from a very very long time. It uses kolhapuri masala which Meera of EnjoyIndianFood had sent to me at that time :)...

Green Bell Peppers - 1, diced
Boneless chicken pieces - 1/2 lb.
Onions, sliced - 1 big
Tomato, pureed - 1 big
Curry leaves - 4
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Whole Garam Masala - 1 inch piece Cinnamon, 3 green Cardamoms, 2 bay leaves, 4 cloves, 5 black peppercorns
Cumin Seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Ginger garlic paste - 2 tsp
Fresh/Frozen grated coconut - 1 tbsp
Kolhapuri Masala - 1 1/2 tsp
Cilantro - a few sprigs, chopped
Salt -to taste

- Heat oil in a pan, add the cumin seeds, fennel seeds, curry leaves and the whole garam masala. Once they sizzle, add the onions and fry till light brown. Add the ginger garlic paste and saute till raw smell goes away.
- Add the tomato puree and fry till oil starts oozing out. Add the red chilli powder, turmeric powder, kolhapuri masala and salt and mix well.
- Add the chicken pieces, grated coconut and the bell pepper pieces and mix everything together. Add 1/2 cup of water, cover and cook on medium flame with occassional stirring till done.
- Add chopped cilantro and serve hot with rotis or rice.

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