CHICKEN PERATAL (dry chicken curry)

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CHICKEN PERATAL 
Dry chicken curry

Ingredients
1. Chicken 1 kg
2. Red chili powder 2 tbsp.
3. Turmeric powder 1/2 tsp
4. King Curry powder 11/2 tbsp.
5. Babas Meat curry powder 1tbsp
6. Coriander powder 1tsp
7. Garam Masala powder 1 tsp
8. Green chilies 7 slit
9. Ginger garlic paste 1 tbsp.
10. Curry leave 1 sprig
11. Clove 3
12. Cumin seeds 1tsp
13. Fennel seeds 1tsp
14. Cinnamon stick 1/2 inch
14. Pepper powder 1tsp
15. Tomato 1 medium chopped
16. Vinegar 1tsp
17. Shallot chopped 3
18. Lemon juice 1 tbsp.
19. Oil

Preparations
1. Wash the chicken clean and marinate with vinegar, salt, turmeric, babas meat curry powder and set aside.
2. Heat oil in wok. Splutter cumin seeds, fennel seeds, clove, pepper and cinnamon stick.
3. Add shallots, curry leaves, green chilies and saute until shallot turns golden brown.
4. Add ginger garlic paste and saute again until the raw smell goes off.
5. Add tomatos, salt and saute well. Close lid until tomato gets mushy and soft.
6. Add all the curry powders and roast with the ingredients for 2 minutes. Add marinated chicken and mix well . Cover lid for 20 minutes with medium high heat. Keep stirring intermittently to avoid burning
7. Open the lid and stir the masala with the chicken. Turn the heat to medium low and let it cook for 30 minutes. Keep stirring intermittently to avoid wok burning.
8. Serve with hot rice or chappati.

Comments

  1. Adele15 August 2018 at 22:11

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