Chicken curry Traditional style 🐔 скачать в хорошем качестве

Chicken curry Traditional style 🐔

Traditional style Chicken curry / Chicken Rassa is generally eaten with Dosa / Pola in most of the part of village.This combination of Dosa / Pola with hot chicken curry makes the meal scrumptious. Let's get started for the recipe:  Ingredients:  ½ kg chicken (marinate with salt & turmeric powder for 30 minutes) For green masala paste: Handful of coriander leaves 4-5 green chillies 1 tbsp. ginger garlic paste For coconut spice paste : 1 small size of grated coconut (approx. 150 gms) 2 big onions slices 6 tbsp. coriander seeds ½ spoon black pepper (kali miri) 3-4 cloves (lavang) Half small size cinnamon (dalchini) 7-8 garlic & small size ginger 2 tbsp. of garam masala powder 2 tbsp. of red chilli powder 2 tbsp. of Kashmiri chilli powder For tadka: Half onion finely chopped 1 medium size tomato slices Oil and bayleaf Salt as required Method: Prepare green masala paste by grinding the ingredients finely as mentioned above. For making coconut spice paste, Heat oil in a deep pan. Add sliced onions and stir till it is golden brown. Keep aside in a mixer. In the same pan add grated coconut and stir till it is little brown. Do not burn or make it more brownish. Transfer in a mixer. Add 1 spoon of oil in the same pan and saute (coriander seeds, black pepper, cloves, ginger garlic, cinnamon) for a minute. Do not burn. Transfer in a mixer. Now allow to cool the mixture completely. Then add garam masala, red chilli powder, Kashmiri chilli powder. Grind all the ingredients to thick, smooth and runny paste.   Now let’s start to make chicken curry: Heat oil in a Kadai and add bayleaf. On medium flame, add chopped onion and stir till it is brown. Add tomato slices and saute for a minute. Then add green masala paste in oil and saute for a minute. Then add marinated chicken and stir for about 2-3 minutes on medium flame. Then oil starts to separate, after that add water to the level till chicken is submerged. Cover and cook for 15 minutes on medium flame. After 15 minutes, add coconut spice paste and stir. Add water as per the required consistency and salt as per taste. Again cover and cook for 10 minutes on medium flame. Keep on stirring occasionally.   Switch off the flame and serve Traditional style Chicken curry with hot dosa / pola.   Note: Always sauté the green masala paste on low to medium flame, otherwise curry tend to appear blackish. Coconut spice paste should be grinded finely and texture should be smooth and runny. Marinating the chicken with turmeric powder and salt makes the chicken flesh more tasty. Subscribe and stay tuned for more recipies. #chicken #food