CHICKEN PERATAL (dry chicken curry)

-

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

    This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Popular posts from this blog

PAYATHAM PARUPPU URUNDAI whole green gram cooked with cardamom, non-centrifugal cand sugar, coconut and mung bean

-
Image
PAYATHAM PARUPPU URUNDAI/ SUZHIYAN  Whole green gram cooked and ground together with cardamom, jaggery (non-centrifugal cane sugar), coconut and mung bean to form a sweet balls. This recipe is also know as Payaru Urundai/ Suzhiyan / Suzhiyam/ Sukhiyan /Sugiyan. I learn this recipe from my mom Sarojini. Mung bean is very healthy and nutritional. It is a perfect and healthy snack for both kids and adults. Mung beans are commonly used in various cuisines across Asia. Ingredients Batter 1. Wheat flour 100 grams 2. Turmeric powder (optional) 3. Salt to taste 4. Water Fillings 1. Mung bean 125 grams 2. Green gram 125 grams 3.  Jaggery 125 grams 4. Coconut 100 grams 5. 1tsp cardamom powder Preparations 1. Boil moong dhal, green gram separately with water until cooked and set aside.  2. In a separate pot bring 1 cup of water to boil and add jaggery. Let it dissolve completely. 3. Add cooked moong dhal, green gram, coconut, carda...
Read more

SAMBAL IKAN BILIS (spicy fried dried anchovies gravy)

-
Image
SAMBAL IKAN BILIS (Spicy fried dried anchovies gravy) 1.100 gram peeled ikan bilis (dried anchovies)  2. 4 shallots chopped 3. ginger garlic paste 1 tbsp. 4. Tamarind 1 tbsp. (soaked in 1/2 cup hot water to extract the juice) 5. Babas Chili powder 6. Turmeric powder 1/2 tsp 7. Curry leaves 1 sprig 8. Mustard seed 1/2 tsp 9. Cumin seed 1/2 tsp 10. Pepper 1/2 tsp 11. Green chili 3 slit 12. Tomato 1 chopped 13. Salt to taste 14. Sugar (optional) 15. 1/2 cup hot water Preparations 1. Fry ikan bilis until crispy in low heat (dried anchovies) . Sieve the fried ikan bilis (anchovies) and save the remaining oil. 2. Heat up the oil (use back the remaining oil), add mustard seed, cumin seed and pepper stir for 1 minute. 3. Add shallots, curry leaves and green chilies and saute till shallots become golden brown. 4. Add ginger garlic paste and saute till raw smell goes off. 5. Add tomatoes, salt and mix with the ingredient. Cover the lid....
Read more