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Quick Chicken Curry Recipe


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     Quick Chicken Curry

Category   Sauces
Sub Category   None

750 gms. chicken (medium pieces)
1 “cinnamon
1 tsp. Badi saunf (fennel seeds)
10 curry leaves
3 medium onions (sliced)
½ tbsp. ginger paste
½ tbsp. garlic paste
2 tsp. coriander powder
1 tsp. turmeric powder
2 tbsp. red chilly powder
1 cup thin coconut milk
½ cup thick coconut milk
3 medium tomatoes (chopped)
1 tbsp. tamarind pulp
1 ½ tbsp. oil / ghee
1 tbsp. chopped coriander leaves
Salt to taste

Heat oil in a thick bottom pan. Add cinnamon & badi saunf, fry until you get the good aroma, now add the curry leaves along with sliced onions and fry until onions are golden brown.
Now add ginger & garlic paste and keep frying for a minute. Add chilly, coriander & turmeric powders.
Continue frying for a minute and then add tomatoes and salt as per taste and fry till it turns pulpy. Add the chicken, mix well and fry till the oil rises up.
Now add the thin coconut milk & cook the chicken till tender on low heat. Add little water if required. When the chicken is tender add the tamarind pulp along with thick coconut milk. Cook for another 2 minutes, garnish with coriander leaves
Serving Suggestions
Serve hot with steamed rice or bread of your choice.

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