Wednesday, August 17, 2011

Veda's Chicken Curry


Me and my hubby have been to our friends place last weekend for a small get together. During our gathering we enjoyed yummy food made by my friends Ravali and Veda and I'm happy to share this chicken curry recipe made by one of my friend Veda. We all liked it and hope you like it too!!!!


Ingredients:
chicken - 1kg
oil - 4tbsp
shaijeera- 1/2 tbsp
Indian chillies - 5
cinnamon - 2 inch sticks
cardamom - 2
cloves - 3
onions -2 large
garam masala - 1/4 tbsp
turmeric - 1 teaspoon
dry coconut powder-3tbsp
chili powder- 1/2tbsp
ginger garlic paste- 2 tbsp
coriander powder
salt to taste

Method:
First Grind onions. Marinate chicken by mixing the Onion paste, garam masala, chili powder, coriander powder, ginger garlic paste, salt, 3 tablespoons of oil. let it stay for 15 mins. Heat oil and add shai jeera, curry leaves, chillies, cardamon, cinnamon, cloves, turmeric powder and wait until the shai jeera splatters. Then add chicken. Always cover the vessel while cooking chicken, this will make your chicken to cook fast and makes it to remain tender. It took about 15 minutes to cook the chicken, keep stirring the chicken in between. After the chicken is well cooked take the lid off and mix coconut powder. Let it cook until its raw flavor is gone. If you want it to be a fry then reduce the flame and fry it till it gets finely cooked. If you want to make a curry add 20-25ml water and cook it. If you want to make a chicken soup add some more water and boil until soup is thick. Finally garnish with little cilantro and serve with rice/roti.
Note: Curry in kadai( special type of vessel used in India) tastes much better than curry in non stick pan. So, I prefer using Kadai than a non stick pan.
Isn't it lovely version! Hope you all like this recipe, you can mail me your recipes if you want your recipes to be published in my blog. mail to foodblognews(at)gmail(dot)com.

(Recipe by Veda Priya Adavalli)

16 comments:

  1. This curry looks spicy and flavourful.

    Cheers,
    Uma

    ReplyDelete
  2. i am very curious with this recipe, i cook chicken curry the other way around hihi, i would like to try this recipe but it seems that i would find a hard time looking for the following ingredients: shaijeera, cardamom,and garam masala. anyway i will try to search these ingredients in google to get the english name :)

    ReplyDelete
  3. This looks so delicious...I can almost smell all those wonderful spices right now! ;-) I agree with you about using traditional cookery...everything just tastes better when it is cooked 'properly' and I am suspicious of all those unnatural chemicals that are used in non-stick pans anyway. Lovely post!

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  4. haa.. Straight from the stove.. perfect

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  5. Delicious and full of flavours,tempting chicken curry..

    ReplyDelete
  6. Wonderful....Very unique recipe from you ..looks so delicious..thanks for sharing...

    ReplyDelete
  7. Chicken curry looks so flavorful and yummy....

    ReplyDelete
  8. Fantastica dish! I love indian food and your recipe is wonderfull!
    So, I'm your new follower...

    I want to invite you, to visit my blog: Cooking with Friends and know a little bit of the brazilian cooking.

    http://kibe-cozinhandocomamigos.blogspot.com/

    Kisses from Brazil!

    Luiz

    ReplyDelete
  9. Nice recipe - I havent used Shyah Jeera before only normal cumin powder so will give it a go. Thanks for the tip

    ReplyDelete
  10. Hi,
    I am big fan of your blog.
    i tried your chicken curry,it came good but there was a slight bitterness in the gravy,i dont know the reason.please if you know the reason help me out.

    Thanks,
    Nirmala

    ReplyDelete
  11. @anonymous:
    The Bitterness in the gravy may be due to the kind of onions you are using. Are you using red onion or yellow onion? Yellow onion is recommended.

    TIPS:
    For frozen chicken:
    Remove chicken from the freezer and keep it in the crisper(Vegetable storage section) day before you cook. In this way chicken gets slow thawing and it will be easy for you too cut it. Next day cut and wash it.

    For fresh chicken:
    If you have a fresh chicken. Trim extra fat and remove skin. Wash and cook immediately.
    If you have to wait then marinate and keep in refrigerator(not in deep freezer).

    The another cause of bitterness is may be due to exceess turmeric.

    Hope these tips are useful to you.

    Thank you for visiting my blog keep visiting!!!!

    ReplyDelete
  12. Thnak you all for the lovely comments

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  13. Thanks DD for the tips you have given.. next time while cooking this dish i will follow...

    Thank you very much.

    Regards,
    Nirmala.s

    ReplyDelete
  14. Yummy it seems very delicious!!
    Looking for the best non veg recipes? Get recipes like Chicken lolly pop, chili Chicken , egg masala omelet and street shop style bread omelet from sarazspecial Recipes.
    best indian non veg recipes
    recipes for chicken lollipop

    ReplyDelete

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