Recipe for Hot & Tangy Chicken Curry
Recipe for Hot & Tangy Chicken Curry
This version of Chicken Curry was created when I had some extra Sorpotel Masala on hand. I didn’t want to make Chicken Sorpotel but I thought how about using this Masala to make a Chicken curry instead??Since we always make Green Chicken, or Xacuti or a Coconut based curry, I wanted to try something different. When the curry was ready, my family was quite impressed. But for some reason, I found something missing in it. So, When I made it the second time, I decided to enhance it further by adding a few extra ingredients that I thought could make it taste better and Yayyyy!! it became even more tastier. Since this is a quick recipe and requires no fancy ingredients either, I cook this up whenever I get a call that someone is coming over!! The best part is when your guests enjoy it and ask for the recipe! 😊😊 and shower you with unending praises! I mean, who doesn’t like being praised and appreciated right?? hehe..To my surprise, out of all the Chicken curries we make at home, this one's my Bitter Better’s favourite. And it excites me to make it for him whenever he’s at Home and there's Chicken on the Menu! Especially during the Winters!As always… I’d love to share my recipe with all of you too!
Ingredients
Ingredients for the Masala
- 8 Kashmiri Chillies
- 1 Tspn Cumin Seeds
- 12 Pepper corns
- 8 Cloves
- 1 inch Cinnamon stick
- 3 Green Cardamoms
- 8 Medium sized Garlic cloves
- ½ Tspn Turmeric Powder(Optional)
- 1 Tspn Sugar or Jaggery or 2 Tspn Ketchup
- 1.5 Tbspn Vinegar
- ½ Cup Water for grinding the Masala
Other Ingredients for the Chicken Curry
- 1 Kg Chicken
- 1 Large Onion(cut into Julienne strips)
- 1 Small Tomato(cut into Julienne strips)
- 2 Large Potatoes(Diced into large cubes)
- 3 Green Chillies(slit)
- 6-8 Curry Leaves
- 1 Tspn Ginger Garlic paste
- 4-6 Sprigs of Fresh Coriander(chopped fine)
- 1 Tbspn Oil or Ghee
- 1 Cup Water
- 1/2 Tspn Ginger Garlic Paste for Marinating the Chicken
- 1 Tspn Rock Salt or 1/2 Tspn Table Salt for Marinating the Chicken
Instructions
- Cut & wash the Chicken thoroughly. Marinade the Chicken with Salt and Ginger Garlic paste and kept aside for atleast 30 minutes to 1 hour (you can use the cuts of your choice and keep the skin on if you like as well)
- Make a Smooth Thick paste of the Ingredients mentioned under the Masala section and keep asideNote: Add the Water little by Little or else the Masala may remain coarse if all the water is added at onceIf you don’t have access to Kashmiri chillies, you can use any other Red Chillies but ensure to reduce the quantity as they may be hotterI use the small Mixer Jar because the curry paste becomes smooth
- In a vessel, add the Onions, Curry Leaves, Chillies, Tomatoes and Oil/Ghee and place it on medium flame
- As soon as the onions begin to turn golden brown, add the Ginger Garlic paste and mix it well
- Once the raw smell of the Ginger Garlic paste reduces, add the curry Masala paste.
- In the same Mixer jar add about a cup of water or more if required, shake it well and add that water into the vesselCover the vessel and let it cook for about 10-15 minutes on Medium flameNote:If you don’t give the curry enough time to cook, it may taste bitter
- Then Add the Chicken and Potatoes into the gravy and cover the vessel
- Once it begins to boil, take off the lid and let the curry boilNote: Check for Salt, Vinegar or Sugar/Jaggery or Ketchup
- Once the Potatoes are cooked, add the Fresh Chopped Coriander and give it a stir
- Let it boil for another 2-3 minutes or so and turn off the flame
- Enjoy this flavour burst Hot & Tangy Chicken Curry with Hot Bread or Steamed White Rice or Pulao! Yummmm!Note: If your’re making this dish for kids, you can add coconut milk to the curry. Also, you may want to reduce the Spice level. You can skip the green chillies or the reduce the number of pepper corns.