Chicken Curry / Andhra Chicken Curry

Ingredients:

 

Chicken - 1/2 kg (Chopped into pieces)

Cinamon - 2 pieces

Cloves - 3

Ginger - small piece

Garlic - 2 cloves

Elaichi /Cardomon- 1

Onions - 1 finely chopped and another 1 make paste

Fresh Grated Coconut - 1 cup
Green chillies - 4

Mustard seeds - 1/4 tsb

Curry leaves - 1 string

Ginger Garlic paste - 1 tsb

Salt to taste

Red chilli powder - 1 tsb

Turmeric powder - 1/4 tsb

Coriander Powder - 2 tsb

Coriander Leaves - Handfull for Garnish

Oil - 3 tsb

Water - 1 cup

Method:

1) Grind grated coconut,onions, red chilli powder,coriander powder,garlic and ginger and keep the paste aside.

2)  Heat oil in a pan and add Curry leaves , mustard seeds, cloves, cardomon and cinomon and fry them.

3) Add Chopped Green chillies and Onions to the pan and fry till golden brown.

4) Add salt and turmeric powder to the mixture and mix well.

5) Add chicken pieces to the pan and fry them till they are half cooked.

6) Add the grinded paste to the pan and add some water to it.

7) Mix well if you need it to be more spicy add another tsb of red chilli powder at this point.

8) Cook it on low flame for 10 to 15 min .

9) Garnish with Coriander leaves and serve hot.

Tip:

Goes well with Rice, Chapati, Roti, Idly and Dose.

Chicken Kabab

Ingredients:


Bonned Chicken - 10 pieces
Ginger garlic paste - 1 tsb
Paprika powder - 2 tsb
Vinegar /Lemon Juice - 1/2 tsb
Salt - 1tsb
Chilli powder - 1 tsb
Turmeric Powder - 1/4 tsb
Curry leaves - handfull
Oil - 2 tsb


Method:


1) Take a bowl and add Chicken pieces, ginger garlic paste, paprika powder, salt , vinegar , chilli powder , turmeric powder and mix well.
2) Allow this mixture to marinate for 30 min.
3) Take a pressure cooker and add this mixture and cook it for 2 Wistels.
4) Take a kadai and add oil to it and fry Curry leaves in it.
5) Add the cooked Chicken to it and fry it till all the water from chicken gets evaporated.
6) Serve hot with Biryani or as a  side dish.