Spicy Chicken Curry

[ingredients title=”Ingredients”]

  • Chicken -½ kg(washed and cut into medium sized pieces)
  • Curd – 3 tbspn
  • Red chilli powder -1 tspn (adjust as per your taste)
  • Turmeric powder – ¼ tspn
  • salt to taste
  • Cashewnuts – 6-7
  • Milk – 4-5 tbspn
  • Cinnamon – 1” piece
  • Curry leaves – few
  • Cloves – 3
  • Oil – 3-4 tbspn
  • Onions finely chopped – 2 big
  • Tomato finely chopped – 1 large
  • Ginger-garlic paste – 1 tspn
  • Criander powder – 1 tspn
  • Black pepper powder  – 3/4 tspn (adjust as per your taste)
  • Cumin powder – ¼ tspn
  • Coriander leaves for garnish

[/ingredients]

[directions title=”Directions”]

  1. Marinate chicken pieces in chilli powder, turmeric powder, curd and salt and keep it for 20 minutes.
  2. While the chicken pieces are marinating, make a paste of cashew nuts and milk. Keep aside.
  3. Dry roast cinnamon, cloves and curry leaves for 1 minute and make a powder of them. Keep aside.
  4. Heat 1&1/2 tbspns of oil in a cooking vessel. Add the onions and saute till transparent. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
  5. Add coriander powder, cumin powder, pepper powder and combine well and fry for another minute.
  6. Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.
  7. Heat 1&1/2 tbspns oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
  8. Add the ground masala paste, cashew nut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
  9. Garnish with fresh coriander leaves.Recipe Courtesy: Sailus Kitchen

[/directions]

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