Spicy Chicken Curry

Spicy Chicken Curry

Chicken is a versatile dish. You can make it with vegetables, spinach, kasuri methi, pulses, and so on and so forth. 

For me it is a good medium to make my kid eat all these things camouflaged amongst the chicken. He is such a brat that for him no meal is complete without chicken. And my Labrador is the same. He is also a chicken fellow. So both my kids are hard core non vegetarians and I, the poor mom, has to come up with interesting recipes.

This spicy chicken curry has very basic ingredients. The spiciness comes from dry red chillies and the tanginess comes from a whole pack of tomato puree. I love eating it with hot steaming rice. However it tastes good with roti and paratha too.

Ingredients

1 chicken, cut into pieces

1 cup hung curd

1 tbsp ginger garlic paste

For the gravy

3 green cardamoms

1” cinnamon

1 bay leaf

1 tsp black peppercorns

7-8 dry red chillies

4 onions, cubed

4 tomatoes, cubed

1 tbsp ginger garlic paste

1 tsp turmeric powder

1 tbsp red chilli powder

2 tbsp coriander powder

 1 tbsp cumin powder

Salt to taste

1 cup milk

1 cup cashews, soaked

Marinate the chicken with hung curd, ginger garlic paste and salt for half an hour.

Make a paste of the cashews.

Put the cubed onions and tomatoes to boil for 10 minutes. Skin the tomatoes and make a puree of the onions and tomatoes.

Heat some oil. Add the green cardamoms, bay leaf, cinnamon, pepper and red chillies. Add the ginger garlic paste and fry. 

Add the onion-tomato puree and cook. 

Add the tomato puree, turmeric powder, red chilli powder, coriander powder, cumin powder and salt. 

Cook till the oil starts leaving the sides. 

Add the cashew paste and cook for five minutes. 

Now add the chicken pieces and saute on high heat for 7 minutes. 

Add the milk gradually and bring to a boil. Now lower heat and cook till the chicken is done. 

If the chicken seems too dry you can add some water.