Sunday, 12 June 2011

Chicken Curry (Quick-Fix)


In today’s world, time is a constraint. So we need to factor in, recipes that can be made in a jiffy without compromising on the taste .In this QUICK-FIX category I have tried to include recipes which are simple, yet, authentically Naadan 

 

INGREDIENTS:
Chicken: 500g (cut small)
Ginger-garlic paste:2  tsps
Chilli powder: 1  ½ tsps
Turmeric powder: ¼ tsp
Garam masala powder: ½ tsp
Onion:1 (chopped)
Coconut:2 tbsps
Green chilli: 2 (slit)
Potato: 2 (cubed)
Salt: to taste
Oil: 2 tbsps.
Curry leaves, a few

METHOD:
Grind coconut & onion to a paste. Marinate chicken with chilli powder, turmeric, garam  masala, ginger-garlic paste & salt for 10 minutes.
In a pressure cooker, heat oil, add ground coconut & fry well.
Now, put marinated chicken & stir for 5 minutes. Pour 2 cups (400 ml) of water. When it boils add potatoes, salt & curry leaves.
Cover pressure cooker & cook for 2 whistles.
Wait for 5 minutes before opening cooker.
LO!  Chicken curry is ready.
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