Are you a fan of ginger or chicken or are you suddenly craving for ginger-y spicy curry with juicy chicken pieces in it? Then this one is for you! This goes great with rasam and rice or as sides with any pulao, biryani or even with dosa or rotis varieties. The aroma from this curry will fill your kitchen as you cook! You can replace chicken with mushroom, paneer or even cauliflower. Making this lip-smacking curry isn't tough either, do try and let me know how you much enjoyed it!
INGREDIENTS
Total Preparation Time - 25 minutes
- Chicken leg pieces - 2
- Onion - 1
- Ginger - 2 grams chopped finely
- Red chilli powder - 2 teaspoons
- Curry leaves - From 2 sprigs
- Oil - 50 ml
- Salt - As per taste
To Grind (For masala)
- Ginger - 5 grams (washed and peeled)
- Small onions / Shallots - 5 (peeled)
- Coconut grated - 2 teaspoons
- Peppercorns - 1 teaspoon
- Cumin seeds - 2 teaspoon
- Fennel seeds - 1/2 teaspoon
PREPARATION METHOD
- Grind all the ingredients mentioned under 'To Grind' into a smooth paste. Add water if needed.
- Now place a kadai on flame, pour oil and wait until it heats up.
- Add sliced big onions and saute until it turns slightly brown. Then add curry leaves and chopped ginger (2 grams) and saute for a minute on low flame.
- Add red chilli powder, salt and stir well.
- Then add the chicken pieces and saute well.
- Now add the ground masala and stir well.
- Add chicken now and give a good mix.
- Pour 400 ml of water and stir.
- Cook on a low flame until the curry thickens and chicken gets cooked and tender.
- Remove from flame and serve.
TIP: You can make the same recipe using mutton pieces also. Just pressure cook the mutton pieces for 20 minutes and then make the masala.
This chicken looks amazing! I love the chicken and garlic combo!
ReplyDeleteThe last pict and the final step both are quite different...to see the chicken will just remain as in the 4 th pic...i guess so...
ReplyDeleteHi, yes if you don't cook your chicken and if you don't allow your curry to thicken it will remain as in stepwise picture. Please go through the instructions carefully the next step clearly mentions you to cook further - "Cook on a low flame until the curry thickens and chicken gets cooked and tender" So that is not the final picture and the light I have in my kitchen is just a tube light, While I shoot the final pictures in natural light, that makes the color difference! Thank you hope you are clear by now!!!!
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