Monday, February 1, 2010

Quick Chicken Curry

Posting after really long! Cooked after a long time too! Churned up a quick, simple Chicken Curry yesterday for dinner. It was good, since there was not even a speck on gravy remaining..

You need
2 small cups boneless chicken
1 tsp curd
1 pouch chicken masala (I used some Everest chicken masala)
1 tsp ginger garlic paste
2 medium onions (ground to paste)
A pinch of turmeric powder
Salt to taste

Clean and marinate the chicken in curd, chicken masala and giner garlic paste for a few hours. I kept it in the fridge.
Heat some oil in a kadhai, add any spice (like a clove or 2), add the onion paste and cook till oil seperates. Then add the marinated chicken, turmeric, salt and mix well. Add water, and cover and cook until done. Very easy and yummy.
Alternativerly, you can make a dry preparation (i.e. dont add water), and have it as a snack, or as a filling in yr sandwiches.

Tip: to make Ginger Garlic paste at home, use equal quantities of ginger and garlic, and grind to a fine paste using oil. Don't add water, use just the required quantity of oil to make a fine paste. Store in refridgerator. This way, its stays fresh longer


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