Saturday, March 1, 2014

Ginger Chicken Curry

There are lots of times I take some basic recipe and try to improvise on them. Sometimes I succeed and sometimes I don’t. But I don’t give up that easily. This is one such recipe that has been found out by experiment.

I had made it a lot of times now; it had become a favorite recipe. I make them during weekdays and pack it for lunch. This curry is made from freshly ground spices with lots of ginger. It is some mild and taste awesome. It has so many flavors and can be had with rice, dosa, roti, naan etc.



1 pound chicken
2 tablespoon minced ginger
1 cup of chopped onion
Handful of mint and coriander leaves chopped finely
2 tablespoon oil
1 teaspoon mustard seeds
½ teaspoon turmeric powder
1 teaspoon salt (adjust to your taste)

To dry roast and grind
1 tablespoon coriander seed
1 teaspoon fennel /sombu
1 teaspoon cumin seed / jeera
1 teaspoon black pepper / milagu

Wash and clean the chicken pieces. Marinate the chicken with the turmeric powder and salt and keep it aside.

Take a pan and dry roast all the ingredients - coriander seeds, fennel seeds, cumin seeds and pepper.
Let it cool and then grind them into coarse powder.

Heat the oil in a large wok/pan. When the oil is hot enough add the mustard seeds and let it splutter. Add the minced ginger and fry for 2 minutes without burning them. Then add the chopped onions and sauté them until they turn golden. Now add the chicken marinated with the salt and turmeric powder.

Let them cook for 3 -4 minutes or until they start changing color. Now add the ground spice mix and mix well. Reduce the flame and cook the chicken with lid on. We don’t need to add any water, as the chicken  

After 15 minutes on low flame, open the lid and stir the chicken. Add the chopped mint and coriander leaves and cook for another 3 minutes (or until the chicken is cooked completely) on medium flame without the lid.

Switch off the flame and serve with rice or roti or dosa.

-- SangV

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