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Almond Chicken Curry
Easy to prepare , less spicy and very delicious Ingredients
- Ingredients
- 600 g chicken pieces
- 2 tablespoon cooking oil ( 1 tablespoon for brown onion )
- 2 tablespoon ginger - garlic paste
- 3/4 teaspoon salt to taste ( or to taste )
- 1/2 cup water
- 1 spring curry leaves
- 1 teaspoon chopped coriander leaves ( for garnishing )
- 1, For Brown Onion Paste:
- 3 onions , finely sliced
- Heat 1 tablespoon oil in a frying pan. Add sliced onions and fry till brown on a medium heat. Make a smooth paste in a mixer. Keep aside.
- 2, For Spice Paste:
- 3/4 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 2 tablespoon water
- Dilute spice powders with water.
- 3, Almond - Coconut Paste:
- 6 almonds ( soak almonds in 1/4 cup water for 1 hour and remove the skin )
- 1/4 cup grated coconut
- 2 tablespoon water
- Make a smooth paste of almonds and grated coconut in a mixer. Add water while grinding.
Directions
- Method
- Wash and clean chicken pieces, Drain out water.
- Heat 1 tablespoon oil a kadai / deep pan. Add brown onion paste. Saute on a low heat for 5 minutes. Add ginger - garlic paste and fry for 3 minutes. Add diluted spice paste and curry leaves. Saute on a low heat for 5 minutes ( till the raw smell goes ).
- Add chicken pieces and 3/4 teaspoon salt ( or to taste ). Mix well. Add 1/2 cup water. Cover with a lid and cook on a medium heat for 10 minutes.
- Add almond - coconut paste. Mix well. Cover with a lid and cook on a low heat for 15 minutes ( or till the chicken pieces are soft ). Sprinkle chopped coriander leaves. Serve with Roti / Chapati / Parathas / Rice / Puao.
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lopks yummy!
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