CHICKEN CURRY

Chicken curry is one of the most common, and a popular dish of India. The chicken curry recipe has so many variations, and can be easily modified according to our taste. The basic ingredients used in this dish is chicken and few spices.

Chicken curry can be had for breakfast, lunch and dinner. It goes really well with idlis, dosas, idiyappam, poori, parotta, rice and much more. It reheats well, and is a make-ahead recipe. It’s a common recipe, made in parties and weddings.

ABOUT THIS RECIPE:

This is a basic chicken curry recipe, that we have been making, in our home for generations. Since, it goes really well with any kind of rice or breakfast, we make this dish quite often in our home. We make it with very few ingredients, that will be easily available in any home. It is very simple, and anyone can make it. We make it in pressure cooker, and it takes a maximum of 30 minutes to make this dish.

INGREDIENTS FOR CHICKEN CURRY:

• CHICKEN – 1 KG
• ONIONS(MEDIUM SIZED) – 5 NOS
• TOMATOES(MEDIUM SIZED) – 2 NOS
• GINGER GARLIC PASTE – 1 TBSP
• CHILLY POWDER – 2 TBSP
• GARAM MASALA – 1 TSP
• SALT – AS REQUIRED
• OIL – 2 TBSP
• CURRY LEAVES – 10 NOS

HOW TO MAKE CHICKEN CURRY:

• In a pressure cooker, heat the oil.

• Add the sliced onions, and mix them well, so that the oil coats the onions. Then add the salt to it.

• Once the onions turns translucent, add the ginger garlic paste, and cook for 1 minute.

• Turn the flame to low and, add chilly powder and garam masala to it. Cook for 2 minutes until the oil start to separate.

• Then add tomatoes, and cook on medium-low for other 2 minutes, until the tomatoes turn soft and mushy.

• Add one cup of water, and mix everything well.

• Add the cleaned and washed chicken to it. Mix well, cover the lid, and pressure cook for 3 whistles.

• Once the pressure is released, open the pressure cooker. Check for the consistency.

• If it is too watery, cook for 2 minutes on medium-high, or until you get the desired consistency.
• Once you get the desired consistency, garnish it with curry leaves, and turn off the flame.

YUMMY AND DELICIOUS CHICKEN CURRY IS READY.

YOU CAN SERVE IT FOR BREAKFAST, LUNCH OR DINNER, PAIRING IT WITH A DISH OF YOUR CHOICE.

I HAD MY CHICKEN CURRY WITH HOT GHEE RICE, FOR LUNCH.

VARIATIONS:

• The spiciness of the dish can be adjusted, as per your taste.
• You can also add half teaspoon of pepper powder or crushed pepper, before adding the curry leaves. It enhances the taste of the dish.
• You can also add few drops of lemon juice to the dish, at the end. It gives a tangy flavour to the dish.

NOTE:

• Usually whole spices like cinnamon, cardamon, cloves, bay leaf and star anise will be added to the dish, before adding onions, as a tampering. But I haven’t added them. I use homemade garam masala, which will give all the flavours needed for the dish. If I add the whole garam masala to it, then the flavour of garam masala dominates the dish, and it won’t taste that good. If you use a store bought garam masala, or if you want it too flavourful, you can add these whole garam masala as a tampering.

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CHICKEN CURRY

Recipe by foodpassion1513Course: chicken, Non veg curry, non vegetarian

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

150

kcal

Chicken curry is one of the most common, and a popular dish of India. The chicken curry recipe has so many variations, and can be easily modified according to our taste. The basic ingredients used in this dish is chicken and few spices.
Chicken curry can be had for breakfast, lunch and dinner. It goes really well with idlis, dosas, idiyappam, poori, parotta, rice and much more. It reheats well, and is a make-ahead recipe. It’s a common recipe, made in parties and weddings.

Ingredients

• INGREDIENTS FOR CHICKEN CURRY:

• CHICKEN – 1 KG

• ONIONS(MEDIUM SIZED) – 5 NOS

• TOMATOES(MEDIUM SIZED) – 2 NOS

• GINGER GARLIC PASTE – 1 TBSP

• CHILLY POWDER – 2 TBSP

• GARAM MASALA – 1 TSP

• SALT – AS REQUIRED

• OIL – 2 TBSP

• CURRY LEAVES – 10 NOS

Directions

• HOW TO MAKE CHICKEN CURRY:
• In a pressure cooker, heat the oil.
• Add the sliced onions, and mix them well, so that the oil coats the onions. Then add the salt to it.
• Once the onions turns translucent, add the ginger garlic paste, and cook for 1 minute.
• Turn the flame to low and, add chilly powder and garam masala to it. Cook for 2 minutes until the oil start to separate.
• Then add tomatoes, and cook on medium-low for other 2 minutes, until the tomatoes turn soft and mushy.
• Add one cup of water, and mix everything well.
• Add the cleaned and washed chicken to it. Mix well, cover the lid, and pressure cook for 3 whistles.
• Once the pressure is released, open the pressure cooker. Check for the consistency.
• If it is too watery, cook for 2 minutes on medium-high, or until you get the desired consistency.
• Once you get the desired consistency, garnish it with curry leaves, and turn off the flame.
• YUMMY AND DELICIOUS CHICKEN CURRY IS READY.

Notes

• VARIATIONS:
  The spiciness of the dish can be adjusted, as per your taste.
  You can also add half teaspoon of pepper powder or crushed pepper, before adding the curry leaves. It enhances the taste of the dish.
  You can also add few drops of lemon juice to the dish, at the end. It gives a tangy flavour to the dish.
  
• NOTE:
  Usually whole spices like cinnamon, cardamon, cloves, bay leaf and star anise will be added to the dish, before adding onions, as a tampering. But I haven’t added them. I use homemade garam masala, which will give all the flavours needed for the dish. If I add the whole garam masala to it, then the flavour of garam masala dominates the dish, and it won’t taste that good. If you use a store bought garam masala, or if you want it too flavourful, you can add these whole garam masala as a tampering.