Chicken curry recipe

In usual chicken curry, chicken pieces are served in lot of gravy but this chicken curry is little bit dry. I cooked it as a side dish for the vegetable fried rice on my daughter’s birthday. She prefers to have chicken fry to curry but to create a fry feel, i cooked this curry a bit dry. Try this, because it does not take much of your time.

Ingredients:

• Chicken – 500 gms
• Kashmiri Chilly powder – 2 tbsp
• Coriander powder – 1 tbsp
• Turmeric powder – 1/2 tsp
• Pepper – 1 tsp, freshly ground
• Salt to taste
• Cooking oil – 2 tbsp
• Ginger – Garlic paste – 2 tbsp
• Green chilly – 4, split
• Curry leaves – 1 tbsp
• Onion – 1 medium, sliced
• Garam Masala – 1 tsp
• Coriander leaves – 2 tbsp, chopped

Method of Preparation:

• Wash and strain chicken pieces, rub chilly powder, coriander powder, turmeric powder, pepper and salt to it and keep aside for 30 mins
• Heat oil in a wide non-stick pan or kadai, fry ginger-garlic paste, curry leaves and green chilly
• Stir in chicken pieces, and fry until the chicken pieces become firm
• Stir in onion and cook without covering until the oil separates
• Add 100 ml water and cover and cook for 10 mins over simmering
• Add Fresh coriander leaves, cover and cook for 2-3 mins, until the gravy becomes dry and all the chicken pieces are covered with enough masala
• Turn off stove, sprinkle garam masala and mix well, cover it for 2-3 mins
• Serve it hot with rice, roti, or with anything of your choice

Note: If you want gravy, add 1 cup of coconut milk or 1 tbsp of corn flour dissolved in 1 cup of water.