Friday 18 May 2012

[www.keralites.net] : Easy Weekend Dinner Ideas For Cyrus

 

Chicken Curry from INDIA
Fun & Info @ Keralites.net 1 medium whole dressed chicken
5 red chiles
1 cup yogurt
1 medium red onion
2 tablespoons garlic-ginger paste
4 small cloves garlic
3 teaspoons coriander powder
2 teaspoons red chili powder
1 1/2 teaspoons tumeric powder
2 teaspoons cumin powder
2 teaspoons garam masala
1/4 cup sunflower oil
1/3 cup fresh coriander leaves
salt, to taste
2 cups water
 
Peel, wash and finely chop the onions. 
Peel and chop the garlic cloves. 
Wash and finely chop the coriander leaves.
Cut the chicken into 8 curry size pieces and rinse with water.
Marinate the chicken with half of the salt, yogurt, tumeric and 1 tablespoon oil. 
Set aside to marinate for 30 minutes.
Heat oil in a deep bottom cooking pan, large enough to be just half-full when chicken is added. 
Add the red chili and as soon as it sizzles, add the onions and try until golden brown, approximately 10-12 minutes.
Add the garlic and saute for a minute. 
Now add ginger-garlic paste and keep cooking until oil droplets appear at the sides.
Add chili powder, coriander powder and cumin powder and stir for a couple of minutes.
Add chicken pieces and fry for 10-12 minutes until they are well coated.
Pour in the water and cover the pan with a lid to let the chicken cook in the steam. 
 When the sauce has thickened and the chicken is cooked, approximately 7-10 minutes, stir in the garam masala and fresh coriander.
Adjust seasoning and serve with a bowl of steamed rice or Indian bread.
Serves 4

www.keralites.net

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