Kadai Chicken Curry
Printer Friendly
| Prepration Time & Cook Time |
Prepration Time: 15 Mts
Cook Time: 25 Mts |
| Ingredients |
- Chicken drumsticks or thighs- 10
-
- Cumin Powder - 3 teaspoons
-
- Red Chilli powder - 1/2 teaspoon or to taste
-
- Tumeric powder- 3/4 teaspoon
-
- Cardamom - 3-4 whole pieces
-
- Cinnamon- 2-3 small pieces
-
- Onions- 2 cooking onions
-
- Garlic- 3-4 cloves
-
- Ginger- 50g whole ginger
- Tomato-3
-
- Salt to taste
|
| Methods |
- paring the Chicken
- Remove the skin from the chicken then wash it thoroughly four to five times.
- Peel the skin off the onions and finely chop them.
- Shred the garlic into very fine pieces and mash or cut the ginger.
- Grind the whole cinnamon and cardamom (with shells) together to a coarse powder.
- Cooking
- Pour enough oil to just cover the base of a dry medium to large saucepan and heat until the oil is very hot but not smoking.
- Add the garlic and the onions to the oil .
- Fry until the onions brown.
- Remove the saucepan from the heat and let it cool for a while.
- Mix all the spices (tumeric, cumin powder and chilli powder) into a small cereal bowel.
- Add about half a cup of water and mix.
- Pour the spice mixture into the onions.
- Fry on a medium heat until most of the water evaporates but ensure that the spice mixture does not burn.
- Add the chicken and stir until all the chicken is coated.
- Reduce to low heat.
- Add the salt, tomato and ginger and cook for 10 - 15 minutes.
- Then add enough water to just cover the chicken.
- Place a lid on the saucepan and bring to boil.
- Reduce to medium heat and simmer for 30 minutes or until the chicken is tender.
- Add the cardamom / cinnamon powder 10 minutes before the chicken is served.
- Mix up well in high flame in 2 minutes.
- Serve hot with rice or paratha.
-
|
| Skill Level |
| Easy |
Be a first one to write
|
