Ingredients:
Chicken pieces - 1/2 kg
Onion - 2 (finely chopped)
Tomatoes - 2 (chopped)
Curry leaves - 2 sprigs
Oil
Salt (to taste)
Dry roast and to grind:
Cloves - 6 to 7
Cumin seeds - 1 tsp.
Byadegi chillies - 6
Coconut grated - 1/2 coconut (or to your taste)
Cinnamon - 1 inch (2)
Garlic - 6 to 7 cloves
Peppercorns - 1 tsp.
Method:
Dry roast the given ingredients and ground them into paste by adding required water. Keep aside.
Heat oil and add the curry leaves. Add the onions and saute till they turn golden color. Add the tomatoes, salt and saute till mushy. Add the chicken pieces and saute for a few minutes. Add the ground paste or masala and saute. Add 1/2 to 3/4 cup of water and stir. Cover and cook in medium or low flame until the chicken is done. Serve with rice or chapathi.
Note: If you don't have byadegi chillies, use red chilli powder according to your taste.
Sent off to Umm Mymoonah's "Iftar Moments Hijri 1431" event.
Posts
6 Bites:
that looks awesome.. spicy n tasty.. gorgeous red color..
The Curry Looks so rich and delicious in colour and richness. Loved the dish.
Deepa
Hamaree Rasoi
delicious chicken curry ...looks so colorful n chicken lovers must love this dish ...i will try the veggie version of this curry dear
Satya
http://www.superyummyrecipes.com
Colorful, rich and yummy curry. Love the color of the gravy. I am drooling now.
Dear Nandini
I like this dish...I can cook it fast for sure..I like the spicing too.
Have a nice week ahead
Mouthwatering chicken curry, makes me hungry..
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