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.

`