Chicken is the quintessential favourite amidst avid non vegetarians. Not only is chicken super healthy and high on good quality proteins, but also unique in the ways in which it can be prepared. It’s an extremely versatile component of global cuisine.
The number of chicken recipes that exist in the world today are unfathomable. Within India, it brings out its veritable flavours when cooked as a curry/ gravy and aromatic Indian spices. The most famous amongst these is the simple chicken curry which has graced the kitchen of thousands of house wives all over the country. It is also available in restaurants for those who like simplicity and those who get to make uncomplicated food choices. Let’s demonstrate a couple of mouth watering chicken curry recipes that can be easily made at home.
Tomato Based Chicken Curry
Photo Credit: Avocadobravado.net
For the Ingredients you will need
1 kg chicken, skinned and cut into medium sized pieces,
4 large tomatoes,
2 large onions,
1 big pod of garlic
1 small piece of ginger
1 tea spoon of garam masala powder,
½ tea spoon of jeera powder
1 tea spoon of turmeric
1 tea spoon of coriander powder
1 tea spoon of red chilli powder
Salt to taste
1 Bay Leaf
2 table spoons refined oil
1 cup of water
Chopped coriander for garnishing.
Chop the onions and tomatoes into small pieces and keep aside. Finely chop the garlic and grate the ginger. Now in a kadhai, heat the refined oil. Once hot, add the bay leaf and let it splutter for a minute. Now add the onions and fry them for 4-5 minutes till they are brown in colour. Put the chopped ginger garlic and sauté it for a minute. Now add the turmeric, coriander powder, red chilli powder, jeera powder and garam masala powder to the onions and sauté well.
Add a little water to prevent the masala from sticking to the bottom of the pan.
Continue to sauté the masalas for another 3-4 minutes. Now add the tomatoes. Mix well. Allow this tomato and onion mixture to cook well with the masalas, till the oil starts to separate. Now add the chicken pieces and mix well. Cook on a low flame for 2-3 minutes.
Once the chicken is nicely coated and the masala turns a deep brown, add the water. Cover the kadhai and let the chicken cook for at least 20 minutes or till it is well done. Your chicken curry is now ready. Garnish the chicken with chopped coriander leaves and serve hot with rice or rotis as deemed fit.
Chicken and Coriander Curry
1 kg chicken, cut into medium pieces,
1 big pod of garlic peeled and chopped,
1 cup of curd,
2-3 green chillies,
1 cup water
1 Tablespoon refined oil
Salt to taste
A small bunch of coriander leaves finely chopped
½ cup of coconut milk
Grind the garlic, coriander leaves, salt and green chillies in the grinder with a little bit of water. Now marinate the chicken in this mixture along with the curd and keep in the fridge for 3-4 hours. In a frying pan, heat the oil and add the pieces of marinated chicken. Fry for 2-3 minutes and then add the cup of water. Let the chicken cook on a low heat for 20 minutes. Once cooked, add the coconut milk to the chicken. Cook for another 2 minutes. The chicken is now ready. Serve hot with rice.