CHICKEN CURRY

1. BASIC CHICKEN GRAVEY AND DRY

Ingredients Chicken-1/2 kg
Small onion-1 cup
Few ginger, garlic(6 cloves)
Garam masala powder-2 tbsp (recipe given in POWDER section)
Coconut grated-1/4 cup
Big onion -1 sliced or small onion-15
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves



Method:
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder and mix evenly.
Allow it to cool.
Grind to paste; add water, mix and keep.
Keep some paste aside(2 TBSP)

Add this masala in chicken, also add salt and cook well.


When chicken is ready, take out ¾ th of chicken from gravey and keep aside.
Leave the pieces with bone in gravey.

Grind the coconut to paste.

Gravey:
In oil season mustard seeds, uraddal, curryleaves, add greenchillies, onion and saute well.
Add chicken with gravey.
Add coconut paste and required water.
Boil well .
Leave till gravey consistency.
Sprinkle coriander leaves.

DRY CHICKEN CURRY

Ingredients

Cooked chicken from above gravey

Chopped small onion-1/2 cup
Chopped tomato-1
Chopped green chilly-4
Masala paste(from above – kept aside)
Salt
Scrapped coconut-1/4 cup

Tempering items
Coriander leaves
Butter -1 tbsp

Method

Season mustard seeds, uraddal, curryleaves with oil.
Add onion, chillies and sauté well.

Add tomato and sauté well.
Add masala paste and mix once.
Add chicken, salt and mix evenly .
Add butter and mix well.
Add coconut and mix till semi dry.
Sprinkle coriander leaves.

Serves with plain rice, chappathi, dosa.

2. EASY CHICKEN CURRY

Ingredients
Chicken-1/2 kg
Finely chopped onion-1 cup
Finely chopped tomato-1/2 cup
Green chilly-3

Ginger garlic paste-1 tbsp
Masala powder-my powder-2 tbsp
Salt
Mustard seeds, uraddal, curryleaves
Coriander leaves

Method

Heat oil in kadhai, season mustard seeds, uraddal, curryleaves.
Add onion and chillies.

Sauté well.
Add ginger garlic paste and sauté till raw smell goes.
Add tomato and sauté well.
Add masala powder, turmeric powder, salt and mix well.
Add chicken and marinate well.
Close the lid and cook in sim for 10 mts.

If need add water after 10 mts and cook well .
It should be in thick gravey consistency.
Sprinkle coriander leaves.

Side dish for plain rice, briyani, chappathi, dosa.

3. CHICKEN CURRY-OTHER TYPE

Ingredients
Chicken-1/2 kg

Garlic-7 flakes
Green chilly-4
Mustard seeds, uraddal, curryleaves
Sambar powder-2 tsp
Salt

Chopped small onion-1/2 cup

Method

Season Mustard seeds, uraddal, curryleaves with oil.
Add chillies and onion.
Sauté for 2 mts.
Add mashed garlic and sauté well.
Add sambar powder, salt and mix once.
Add chicken and mix well.

Cook well till semi dry.
Sprinkle coriander leaves.

4. CHICKEN CHOPS

Ingredients
Chicken-1/2 kg
Ginger-little
Garlic-6 flakes
Pepper powder-required
Salt
Egg yolk-2

Method

Cook chicken with ginger garlic paste and salt with required water.
Then add egg yolk and mix well.
Add pepper powder,coriander leaves and little ghee and mix all well.

5. CHICKEN WITH BABY POTATO

Ingredients
Chicken-1/2 kg
Baby potatoes-150 gms
Chopped onion-1 cup
Chopped tomato-3/4 cup

To grind:
Dry chilly-5
Cumin seeds-2 tsp
Pepper-2 tsp
Dhaniya-3 tsp
Ginger
Garlic-6 flakes
Cinnamon,cloves-few

Oil
Mustard seeds,curry leaves
Salt
Coriander leaves

Method
Season mustard seeds,curry leaves in oil,add onion and sauté well.
Add tomato and sauté well.
Add skin peeled potatoes and mix well.
Add grinded paste and sauté till raw smell goes.
Add chopped chicken,salt and cook with little water.
Sprinkle coriander leaves.

CHICKEN KURUMA (FOR POORI,DOSA)

Ingredients
Chicken -1/2 kg
Sliced small onion-1 cup
Green chilly-6
Curry leaves

For seasoning:
Cinnamon and cloves-2

For paste:
Coconut-1/2 to 1 cup
Aniseeds-1/4 tsp
Ginger.garlic-few
Poppy seeds-1 tsp
Cashew nut-few
Coriander leaves-1/4 cup

Method
Heat some oil,add cinnamon and cloves.
Add onion,curryleaves,sliced chillies and sauté well.
Add chicken,salt and little turmeric powder.
Mix and cook ¾ th.
If need sprinkle water and cook.

Add the masala paste and sauté well.
Add required water ,boil till kuruma consistency.