Chicken Curry with Coconut milk | Chicken Korma Recipe

I

• Ingredients
• 
  
• Fresh Chicken - 1/2 Kg
• Curd - 1 tablespoon
• Ginger Garlic paste - 2 teaspoons
• Onions - 2
• Tomato - 1
• Potato (medium-sized) - 1
• Coconut milk - 1 cup
• Chili powder - 2 teaspoons
• Coriander powder - 4 Teaspoons
• Turmeric Powder- 1/2 Teaspoon
• Garam masala - 1/2 Teaspoon
• Oil - 3 tablespoons
• Cinnamon - 1 inch
• Cloves - 4
• Bay leaves - 2 leaves
• Finely chopped coriander leaves
• Salt to taste.
• 
  
• Method

• Mix the chicken pieces with curd, turmeric, and 1/2 teaspoon salt and keep aside for 30 minutes.
• Grind the onions and tomatoes.
• Heat oil and add cinnamon, cloves and bay leaves.
• Add ginger-garlic paste and saute for a minute.
• Shift the chicken pieces and saute for three minutes.
• Add diced potatoes and onion tomato mix.
• Add a cup of water and mix all the masala powders.
• Cover the vessel and cook for 15 minutes in medium-low flame.
• Finally, add the coconut milk and cook two more minutes.
• Garnish with finely chopped coriander leaves and serve hot with rice.

Chicken Roast | Chicken Fry Recipe

Ingredients:-

Chicken - 1/2 kg

Ginger garlic paste -1 teaspoon

Curd - 3 tbsp

Chili powder - 1 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

Garam Masala - 1/2 teaspoon

Onion - 1 

Green chilies - 2

Curry leaves - 2 sprigs

Oil for frying

Salt to taste.

Method:-

Marinate the chicken with ginger-garlic paste, turmeric, chili powder, garam masala, curd, and salt for an hour.

Slice the onion & green chilies and keep aside.

Heat oil in a pan and fry the marinated chicken until it is well cooked.

Finally, add the onion slices, green chilies, and curry leaves. Fry for 3 more minutes.

Spicy & tasty chicken fry is ready.

Traditional Chicken Curry | Chicken Kulambu

Ingredients

Chicken - 500 grams

Tomato (big) - 1

Onion- 2

Coconut( grated) - 1 cup

Cinnamon - 1/2 inch

Clove - 2 nos

Turmeric powder - 1/2 teaspoon

Chili powder - 2 teaspoons

Coriander powder - 3 teaspoons

Garam masala - 1/2 teaspoon

Crushed Ginger garlic - 1 tablespoon

Oil - 3 tablespoons

Salt to taste...

Method

Wash the chicken pieces and marinate with salt and turmeric powder.

Grind the coconut with tomato and onion.

Heat oil in a pan, add cinnamon, cloves, and curry leaves.

Add crushed ginger and garlic and saute for a minute.

Add the chicken pieces and saute for 3 minutes in oil.

Add 1/2 cup water and cook for 5 minutes. 

Then, add chili, turmeric, and coriander powders.

Add required salt.

Mix well and cook for another 5 minutes.

Add the ground coconut, onion tomato paste, and half a teaspoon of garam masala.

Add water to adjust the consistency.

Cover and cook for ten more minutes in low flame.

Garnish with fresh coriander leaves.

Serve hot with rice, chapati, or idli dosa.