Thursday, 30 March 2017

Chicken Curry

Ingredients:
  1. Chicken Breasts Skinned – 1.5 lbs
  2. Coconut Milk – 1 1/2 Cup
  3. Green Pepper – 1
  4. Red Pepper – 1
  5. Onions – 2 Medium
  6. Mushrooms – 4 Medium
  7. Chinese Eggplant – 1
  8. Ginger – 1 inch piece
  9. Cumin powder – 1 tsp
  10. Coriander powder – 1 tsp
  11. Chili powder – 1/2 tsp
  12. Turmeric powder – 1/2 tsp
  13. Cinnamon and Cardamon powder – 1/2 tsp
  14. Salt & Sugar to taste
  15. Oil
Process:

  1. Cut chicken into small peices and keep aside. Cut all vegetables into small pieces.
  2. Ginger should be grated. Put oil in a skillet over high heat. Add all cut vegetables and ginger.
  3. Add salt and simmer, covered.
  4. Stir occasionally.
  5. When the vegetables are half cooked, add the chicken peices.
  6. Keep stirring occasionally so that it is cooked uniformly. When chicken is almost cooked, add tumeric, cumin, coriander and chilli powder.
  7. Fry for some more time. Add the coconut milk. If the milk is very thick, then add water to bring it to desired consistency. But it usually tastes good if the coconut milk is thick. Bring the mixture to boil.
  8. Put the cinamon and cardamon powder before turning off the flame and stir well.
  9. Serve hot with plain rice.

Chicken Curry


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