Chicken Curry
Directions
- 1Heat oil in a wok. Add green and black cardamoms, bay leaves, red chillies, and jeera. Stir.
- 2Heat oil in a wok. Add green and black cardamoms, bay leaves, red chillies, and jeera. Stir.
- 3Heat oil in a wok. Add green and black cardamoms, bay leaves, red chillies, and jeera. Stir.
- 4Add chopped garlic and ginger and stir.
- 5Add chopped garlic and ginger and stir.
- 6Add chopped garlic and ginger and stir.
- 7Add 250g of sliced onions and sauté until browned. Remove and blend into a paste.
- 8Add 250g of sliced onions and sauté until browned. Remove and blend into a paste.
- 9Add 250g of sliced onions and sauté until browned. Remove and blend into a paste.
- 10Add hing and green chillies.
- 11Add hing and green chillies.
- 12Add hing and green chillies.
- 13Add 1 kg of chicken and salt.
- 14Add 1 kg of chicken and salt.
- 15Add 1 kg of chicken and salt.
- 16Add brown onion paste.
- 17Add brown onion paste.
- 18Add brown onion paste.
- 19Add coriander powder, cumin powder, turmeric powder, and degi mirch powder. Mix well.
- 20Add coriander powder, cumin powder, turmeric powder, and degi mirch powder. Mix well.
- 21Add coriander powder, cumin powder, turmeric powder, and degi mirch powder. Mix well.
- 22Add warm water to prevent burning.
- 23Add warm water to prevent burning.
- 24Add warm water to prevent burning.
- 25Add cashews paste.
- 26Add cashews paste.
- 27Add cashews paste.
- 28Add tomato paste and mix well.
- 29Add tomato paste and mix well.
- 30Add tomato paste and mix well.
- 31Add coriander leaves.
- 32Add coriander leaves.
- 33Add coriander leaves.
- 34Add whipped curd and mix in one direction.
- 35Add whipped curd and mix in one direction.
- 36Add whipped curd and mix in one direction.
- 37Add more warm water and adjust salt to taste.
- 38Add more warm water and adjust salt to taste.
- 39Add more warm water and adjust salt to taste.
- 40Add ginger julians and slit green chillies.
- 41Add ginger julians and slit green chillies.
- 42Add ginger julians and slit green chillies.
- 43Cover and cook.
- 44Cover and cook.
- 45Cover and cook.
- 46Garnish with fresh coriander before serving.
- 47Garnish with fresh coriander before serving.
- 48Garnish with fresh coriander before serving.
Ingredients
- 100 ml Oil
- 100 ml Oil
- 100 ml Oil
- 3 Green & Black Cardamoms
- 3 Green & Black Cardamoms
- 3 Green & Black Cardamoms
- 3 Bay Leaf
- 3 Bay Leaf
- 3 Bay Leaf
- 3 Dried red chillies
- 3 Dried red chillies
- 3 Dried red chillies
- 1 tsp Jeera
- 1 tsp Jeera
- 1 tsp Jeera
- 1.5 tsp Chopped garlic
- 1.5 tsp Chopped garlic
- 1.5 tsp Chopped garlic
- 1 tsp Chopped ginger
- 1 tsp Chopped ginger
- 1 tsp Chopped ginger
- 250 g Onions
- 250 g Onions
- 250 g Onions
- 0.25 tsp Hing
- 0.25 tsp Hing
- 0.25 tsp Hing
- 5 Green chillies
- 5 Green chillies
- 5 Green chillies
- 1 kg Chicken
- 1 kg Chicken
- 1 kg Chicken
- 1 tsp Salt
- 1 tsp Salt
- 1 tsp Salt
- 1 cup Brown onion paste
- 1 cup Brown onion paste
- 1 cup Brown onion paste
- 1 tbsp coriander powder
- 1 tbsp coriander powder
- 1 tbsp coriander powder
- 0.5 tbsp cumin powder
- 0.5 tbsp cumin powder
- 0.5 tbsp cumin powder
- 0.5 tbsp turmeric powder
- 0.5 tbsp turmeric powder
- 0.5 tbsp turmeric powder
- 1 tbsp degi mirch powder
- 1 tbsp degi mirch powder
- 1 tbsp degi mirch powder
- 1 cup Warm water
- 1 cup Warm water
- 1 cup Warm water
- 1 tbsp cashews paste
- 1 tbsp cashews paste
- 1 tbsp cashews paste
- 2 tomatoes made into a paste
- 2 tomatoes made into a paste
- 2 tomatoes made into a paste
- 1 cup Coriander leaves
- 1 cup Coriander leaves
- 1 cup Coriander leaves
- 0.5 cup Whipped Curd
- 0.5 cup Whipped Curd
- 0.5 cup Whipped Curd
- 5 Ginger Julians
- 5 Ginger Julians
- 5 Ginger Julians
- 3 Green chillies slit
- 3 Green chillies slit
- 3 Green chillies slit
- 2 cups Warm water
- 2 cups Warm water
- 2 cups Warm water
Equipment
wokwooden spatulablender