Happy Weekend Friends..What are your plans?
We are going to attend my friend Nameeta’s wedding tomorrow, which is the most awaited wedding by me..I am really really excited about that. She is one of the amazing person I have ever seen in my entire life. So jovial, takes everything very sportive,totally awesome.. She will be leaving to US in a week, and I am really gonna miss her a lot..So NAMEETA, I am wishing you a very very happy married life. Enjoy you life as much as possible dear..
Now coming back to the recipe..Chicken curry is my favorite one.I make it in a different way each time. But last week I made a herby chicken curry which was perfect. It had the lovely aroma of lots of fresh mint and cilantro in it. To add a little richness, I added some cashews too. It was a total hit in my house. This curry taste best with rice or roti..
I hope you will love it and tell me how it turned out for you, I love to hear from you all..
Chicken – 500 gms cut into small pieces
Oil -4 tblspn
Cinnamon / Pattai – 1 small piece
Cardamom / Yelakai – 3 crushed
Onion- 2 large sliced thinly
Curry leaves – 1 spring
Ginger Garlic Paste – 2 tblspn
Tomatoes – 3 large chopped finely
Coriander powder / Malli podi – 1 tblspn
Chilli powder – 1 tsp
Garam Masala powder – 2 tsp
Turmeric powder / Manjal podi – 1 tsp
Salt to taste
For Green Masala:
Coriander Leaves / Cilantro – 1 cup packed
Mint Leaves / Pudhina – 1 cup packed
Green Chilli – 5
Cashews – 10 pieces
Take the ingrediants given for the green masala in a blender and make into a fine puree.
Heat a pot on medium heat. Add oil and heat it up.
Add in cinnamon and cardamom and mix well.
Now add in onions, curry leaves and saute till they turn transparent.
Add in ginger garlic paste and saute it for a min.
Add in tomatoes and mix well. Cook this till they turn mushy.
Add in all the spice powders along with salt and mix well.
Now pour in the ground green masala and cook till oil separates from this.
Add in chicken and toss in the masala.
Cover it with water and bring it to a boil.
Simmer and cover the pan. Cook on a low heat for 25-30 mins or untill the chicken is cooked and oil floats on top.
Switch of the flame and leave it aside for a hour or two so that the flavours gets united.
Serve with rice.
|Take all your ingrediants|
|Stuffs you need for the herby masala|
|Add everything in a blender|
|and make into a fine puree|
|Heat oil and add in cardamom and cinnamon|
|add onions and curry leaves|
|add in ginger garlic paste as well|
|throw in tomatoes|
|and cook everything till they turn mushy|
|add in all the spice powders and salt|
|pour in the herby masala|
|Cook till oil separates|
|add in chicken|
|and toss with the masala|
|cover and simmer|
|till chicken is cooked and oil floats on top|