Chicken Kura/Chicken Gravy
The Chicken gravy is probably the best I have ever made (so I am told). It is simple and quick too! I hope you enjoy this one :)
Preparation time: 40 mins
Marination: 20 mins
Ingredients
Marination:
Chicken - 1/2 Kg (with bones)
Lime- medium size (half lime)
Ginger garlic paste- 1 tea spoon
Curry leaves- 5 nos
Chilli powder- 1/2 tea spoon (or according to taste)
Turmeric powder - 1/4 tea spoon
Coriander Powder- 1/4 tea spoon
Salt- To taste
Powder these for marinade (or you can simply use 3/4 spoon garam masala):
Saunf/Fennel Seeds- 1/2 tea spoon
Aniseed powder- 2 pinches
Cloves/Lavang- 2-3
Cinnamon - 2 cm long
For Curry:
Onion- 1 medium
Tomato- 1 Medium
Chilli Powder- 1/2 Teaspoon (or according to taste)
Salt- To taste
Oil- 1 table Spoon
Seasoning:
Jeera/Cumin- 1 teaspoon
Curry Leaves- 5-6
To Grind (for Curry):
Poppy Seeds- 1 table spoon
Star Anise - 1/2 of the whole flower
Cardamom - 2
Cloves- 3
Dessicated Coconut- 1 table spoon
Pepper corns (Black)- 5-6
Grind this all together.
Fresh Coriander leaves garnishing, finely chopped.
Method:
Marinate the chicken with all the ingredients mentioned for 20 mins.
Curry
Pour the oil. Throw in the diced onions & fry till light brown ( do not blacken or darken the onions). Add ginger garlic paste and fry for a minute. Add the chopped tomatoes & salt. Fry till the tomatoes wilt. Throw in the chilli powder. Fry for about a minute. Add in the marinated chicken. Fry for about 3-4 minutes on high flame. Add about 1/2 tea cup water. Pressure cook for 1 whistle.
Cool.
Seasoning
Now in a kadai or wok add 1 table spoon oil. Add in the cumin, curry leaves let them splutter. Add the pressure cooked chicken (If you want to add water and want a watery gravy, you can add about 1/4 cup). Now add in the ground mixture (under seasoning) and cook for 7-10 minutes in medium flame stirring occasionally until you get a thick gravy of required consistency.
Off the flame.
Garnish with Freshly chopped coriander/cilantro.
Serve hot with Rice/rotis, Raita & papadams.
Preparation time: 40 mins
Marination: 20 mins
Ingredients
Marination:
Chicken - 1/2 Kg (with bones)
Lime- medium size (half lime)
Ginger garlic paste- 1 tea spoon
Curry leaves- 5 nos
Chilli powder- 1/2 tea spoon (or according to taste)
Turmeric powder - 1/4 tea spoon
Coriander Powder- 1/4 tea spoon
Salt- To taste
Powder these for marinade (or you can simply use 3/4 spoon garam masala):
Saunf/Fennel Seeds- 1/2 tea spoon
Aniseed powder- 2 pinches
Cloves/Lavang- 2-3
Cinnamon - 2 cm long
For Curry:
Onion- 1 medium
Tomato- 1 Medium
Chilli Powder- 1/2 Teaspoon (or according to taste)
Salt- To taste
Oil- 1 table Spoon
Seasoning:
Jeera/Cumin- 1 teaspoon
Curry Leaves- 5-6
To Grind (for Curry):
Poppy Seeds- 1 table spoon
Star Anise - 1/2 of the whole flower
Cardamom - 2
Cloves- 3
Dessicated Coconut- 1 table spoon
Pepper corns (Black)- 5-6
Grind this all together.
Fresh Coriander leaves garnishing, finely chopped.
Method:
Marinate the chicken with all the ingredients mentioned for 20 mins.
Curry
Pour the oil. Throw in the diced onions & fry till light brown ( do not blacken or darken the onions). Add ginger garlic paste and fry for a minute. Add the chopped tomatoes & salt. Fry till the tomatoes wilt. Throw in the chilli powder. Fry for about a minute. Add in the marinated chicken. Fry for about 3-4 minutes on high flame. Add about 1/2 tea cup water. Pressure cook for 1 whistle.
Cool.
Seasoning
Now in a kadai or wok add 1 table spoon oil. Add in the cumin, curry leaves let them splutter. Add the pressure cooked chicken (If you want to add water and want a watery gravy, you can add about 1/4 cup). Now add in the ground mixture (under seasoning) and cook for 7-10 minutes in medium flame stirring occasionally until you get a thick gravy of required consistency.
Off the flame.
Garnish with Freshly chopped coriander/cilantro.
Serve hot with Rice/rotis, Raita & papadams.
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