Chicken Curry
Directions
- 1Mix the chicken pieces with yogurt, turmeric powder, and salt.
- 2Mix the chicken pieces with yogurt, turmeric powder, and salt.
- 3Mix the chicken pieces with yogurt, turmeric powder, and salt.
- 4Heat oil in a frying pan and add coriander seeds, cumin seeds, black peppercorns, fennel seeds, and cinnamon stick. Roast till golden.
- 5Heat oil in a frying pan and add coriander seeds, cumin seeds, black peppercorns, fennel seeds, and cinnamon stick. Roast till golden.
- 6Heat oil in a frying pan and add coriander seeds, cumin seeds, black peppercorns, fennel seeds, and cinnamon stick. Roast till golden.
- 7Add the roasted spices and red chilies to the blender along with garlic cloves and water.
- 8Add the roasted spices and red chilies to the blender along with garlic cloves and water.
- 9Add the roasted spices and red chilies to the blender along with garlic cloves and water.
- 10Blend this into a paste.
- 11Blend this into a paste.
- 12Blend this into a paste.
- 13Heat oil in a frying pan. Add curry leaves and saute.
- 14Heat oil in a frying pan. Add curry leaves and saute.
- 15Heat oil in a frying pan. Add curry leaves and saute.
- 16Add the marinated chicken pieces to the pan and cook.
- 17Add the marinated chicken pieces to the pan and cook.
- 18Add the marinated chicken pieces to the pan and cook.
- 19Add the spice paste and mix well.
- 20Add the spice paste and mix well.
- 21Add the spice paste and mix well.
- 22Cook until the chicken is tender and the sauce thickens.
- 23Cook until the chicken is tender and the sauce thickens.
- 24Cook until the chicken is tender and the sauce thickens.
Ingredients
- 500 grams chicken pieces
- 500 grams chicken pieces
- 500 grams chicken pieces
- 2 tablespoons yogurt
- 2 tablespoons yogurt
- 2 tablespoons yogurt
- 1 tablespoon turmeric powder
- 1 tablespoon turmeric powder
- 1 tablespoon turmeric powder
- 1 tablespoon salt
- 1 tablespoon salt
- 1 tablespoon salt
- 1 tablespoon coriander seeds
- 1 tablespoon coriander seeds
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon cumin seeds
- 1 tablespoon cumin seeds
- 1 tablespoon black peppercorns
- 1 tablespoon black peppercorns
- 1 tablespoon black peppercorns
- 1 tablespoon fennel seeds
- 1 tablespoon fennel seeds
- 1 tablespoon fennel seeds
- 1 stick cinnamon stick
- 1 stick cinnamon stick
- 1 stick cinnamon stick
- 3 red chilies
- 3 red chilies
- 3 red chilies
- 5 garlic cloves
- 5 garlic cloves
- 5 garlic cloves
- 2 tablespoons oil
- 2 tablespoons oil
- 2 tablespoons oil
- 10 curry leaves
- 10 curry leaves
- 10 curry leaves
Equipment
bowlfrying panblender