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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is given by a famous Indian chef. It's really simple if you have all your ingredients right in front of you. I love spicy food and this is a very easy to make chicken recipe. It goes well with plain boiled white rice. This recipe really charges everyone up in my family, especially on a rainy day during the Indian monsoon! I hope somebody tries this out. You can play down the spice a bit if you like Ingredients:
800 g chicken |
2 tablespoons oil |
1 inch gingerroot, chopped |
6 garlic cloves, chopped |
15 curry leaves |
2 chopped onions |
1 tablespoon coriander powder |
1/2 teaspoon turmeric powder |
1 teaspoon red chili powder |
10 coarsely pounded black peppercorns |
3 chopped tomatoes |
1/2 cup cilantro |
1/2 cup water |
salt |
Directions:
1. Heat oil in a heavy based pan.
2. Add the ginger, garlic, chopped onions and curry leaves; stir fry till the onions become glassy. The flavour of the curry leaves just hit you at this point.
3. Add the coriander, chili, and turmeric, powder; mix well. Sprinkle a little water so that the masalas don't burn.
4. Now add your chicken, salt, crushed peppercorns and mix.
5. Add the chopped tomatoes, chopped cilantro and the rest of the water; mix well.
6. Cover and cook till chicken is done.
7. Remember do not add too much of water as the gravy should be thick.
8. Garnish with fresh cilantro and serve hot with boiled rice or paranthas.
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