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Pastry made with cold water is flaky. Pastry made with hot water is crumbly.
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To prevent shoebites, rub some vaseline on your feet before putting on the shoes.
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| My Dad's Homestyle Chicken Curry |
Added: 13th Feb, 2006 | Viewed 1880 times | | |
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| The aroma of chicken curry being cooked at home always conjures up childhood memories for me. My dad had this simple yet delicious recipe for chicken curry which used to just brighten up our Sunday mornings. No wonder, it is my favourite! |
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| Ingredients |
| For The Marinade |
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1 large chicken, cleaned and cut into medium sized pieces
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2 tsp salt
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1 tsp turmeric powder
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1 tsp chilli powder | | For The Curry |
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3 large onions, coarsely chopped
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4 large tomatoes, chopped
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8-10 cloves of garlic
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1 inch piece of ginger
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4 small green chillies
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1 1/2 cup water
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2 tsp coriander powder
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2 tsp garam masala
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a few sticks of cinnamon
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3 bay leaves
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1 tbsp oil
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1 large potato, peeled and chopped
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a handful of freshly chopped coriander leaves |
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| Marinating | | Rub salt, turmeric powder and chilli powder all over the chicken pieces. Cover and set aside for at least 30 minutes. |
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| Making The Curry | Blend onions, tomatoes, green chillies, ginger and garlic in a blender. Heat oil in a pressure cooker. Add the cinnamon and bay leaves. When they start browning, add the blended puree. Stir in the coriander powder and garam masala. Additionally 2 tsp of " chicken masala " [optional] can be added too. Simmer uncovered on low heat for 15 minutes till the puree reaches a delicious, roasted hue. Add the marinated chiken pieces and potato. Check for salt, adjusting all spices and seasoning to taste.
Cover with the lid of the pressure cooker, whistle attached and pressure cook for 30 minutes on medium heat, allowing 7-9 whistles. Remove from heat, stand for 15 minutes. Garnish with fresh coriander leaves and serve hot with rice. |
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