Corriander Chicken Curry

 

 

Ingredients:

1.    Chicken – ¾ - 1 kg

2.    Turmeric powder – ¼ teaspoon

Salt to taste

Pepper powder – ½ teaspoon

3.    Oil – 2 tablespoon

Onion – 1 large thinly sliced

Ginger- garlic paste – 1 tablespoon

4.    Cilantro /coriander leaves – 1 bunch

Green chillies – 6 to 7

Curry leaves – a sprig

Lemon juice – ½ teaspoon

5.    Yogurt/curd – 2.5 tablespoon

6.    Salt  to taste

7.    Hot water – ½ cup

8.    Garam masala powder – ½ teaspoon

Directions:

1.    Cut and clean the chicken into desired piece and wash under running water several times. At the end you can wash with little turmeric and salt.

2.    Marinate chicken with turmeric powder, salt and pepper powder for about an hour.(Optional :You can refrigerate  the marinated chicken )

3.    Grind ingredient 4 to fine paste and keep aside.

4.    Heat oil in a heavy bottomed pan. Add onion, ginger- garlic paste. Saute until the onions turn slightly brown. Add chicken pieces and yogurt and mix well. Cook covered for 15- 20 minutes.

5.    Add the grinded paste to the chicken and mix well. Cover and cook until chicken is fully cooked and oil floats on top. At this point add garam masala and stir well and allow the curry to boil for a minute or two.

6.    Turn off heat and let the curry rest for 30 minutes before you serve, so the masala will blend well.

7.    Serve with chapathi/tortilla/vegetable pulav/ just white/brown rice.

 

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