Monday, April 27, 2009

Spicy chicken curry

Every time, I look for some new recipes to cook with chicken..U cook chicken every w/e and u don't want the "same old chicken gravy " expression from ur other half...I am in constant search for recipes..I found this recipe from Sailu's kitchen.. I loved this recipe, my friend who came over for dinner loved it too..

Sailu, Ur recipe is Tried, Tasted and Certified:Excellent!!!!
I adapted the recipe from here...


½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chilli powder (adjust to suit your spice level)
¼ tsp turmeric pwd
salt to taste

Make a paste:
6-7 cashewnuts
4-5 tbsps milk

Dry roast and make a fine powder:
1” cinnamon
10-12 curry leaves
3 cloves

Rest of the ingredients:
3-4 tbsps oil
2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
3/4 tsp black pepper powder (adjust to suit your spice level)
¼ tsp cumin powder
coriander leaves for garnish

Dont get deceived by this big list of ingredients..the curry tastes very good.. Do give it a try...I didn't do any change to the recipe just followed the footsteps of sailu...

1 Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.
2 While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.
3 Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
4 Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
5 Add coriander pwd, cumin pwd, pepper pwd 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 tbsps 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, cashewnut paste and ground powder of cinnamon,cloves and curry leaves and combine well. Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
9 Garnish with fresh coriander leaves.


Ramya Vijaykumar

Slurrp Slurrp very yummy, the chicken curry looks rich with cashew paste mmm humpty lunch!!!


Want some now, looks yummy!:)

Akal's Saappadu

delicious rich chicken gravy; love the addition of cashew nuts and I'm somewhat like you too, in search of new methods and preparations... looks yumm!

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