Chicken Curry

Aperture:f/5.6
Focal Length:55mm
ISO:3200
Shutter:1/80 sec
Camera:NEX-5R

DSC02416

My Aunt’s famous recipe:

 Ingredients:

For marinating:

Chicken:3 lbs

Turmeric Powder-1/4 tsp

Salt-1 tsp

Chilli powder-1 tsp. or more.

oil-2 tsp.

For Grinding:

Onion-2 ( Medium)

Ginger and Garlic-1/4 cup( 6-7 garlic cloves and 2 inch ginger)

Cilantro- 1/4 cup

Also need:

shredded Coconut -1/2 cup( we will extract coconut milk from it by blending it with water)

water as needed to add to the grinding mixture and for the curry

Ghee or butter-2 tbsp( tastes better with Ghee)+2 tsp. oil(sautéing )

Spices to add to Curry:

1.Coriander Powder-2 tsp

2.Turmeric powder-1/4 tsp

3.Cinnamon and Clove powder-1 tsp( combined)

4.Chili powder-1 tsp.

Method:

1. Marinate the chicken with salt, turmeric, chili powder, preferable overnight or at least 4 hours.

2.Prepare for grinding-cut and dice the onions and chop ginger and garlic. Cut the cilantro .Take 2 tsp. of oil in a pan and sauté onion, ginger, garlic and cilantro until light brown ,which takes about 5 minutes and grind it together in a blender.

3.take 2 tbsp. of  Ghee or butter  in a cooking pot and add the chicken pieces to it and sauté for few minutes until it is cooked on the top( takes about 10 minutes).

4.Now add the blended mixture of onion to the chicken and let it come to a boil for 15 minutes with lid of the cooking pot closed partially and allow the steam to escape.

5.Now add the dry spice powders, coriander powder,1 tsp. chili powder, Turmeric, cinnamon and clove powder while the curry is still boiling.

5.Meanwhile prepare the coconut, take a cup of water and blend the grated coconut in a blender and extract juice form it and with the help of a strainer, separate milk from the grated coconut and add to the curry .

6.Depending on the consistency you need, add more or less water and let it boil for another 15 minutes and now it is done!

Enjoy!!

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