Chicken Curry

There are too many versions of chicken curry on the net. S and me cook this curry in our own versions. S uses the readymade garam masala powder and he also uses yogurt to marinate. I make my own masala with whatever ingredients I find in my Non-veg Masala cabinet. Today I wanted to make the masala with dhania seeds, poppy seeds, ginger,garlic and coriander leaves. I normally prefer fresh ground masala over the readymade one expecially when it comes to cooking non-veg and that too on a relaxing sunday...recipe follows,

Ingredients:

Chicken - 1kg (wash and cut into medium sized pieces)

Onions - 2 (grind into a smooth paste)

Salt - to taste

Red Chilli powder - 2 tsp (adjust)

Turmeric powder - 1 generous pinch

Oil - 2tbsp

For masala paste,

Poppy seeds - 2 tbsp (soak in warm water for 10min)

Dhania seeds - 1 tbsp (dry roasted)

Ginger - 1 piece

Garlic - 5-6 pods

Coriander leaves - 10 stems (chopped)

For garnishing,

Green chillies - 5 (cut lengthwise)

Curry leaves - 10

Chopped coriander - 1 tbsp

Chopped garlic - 1 tbsp

Procedure:

1. Make a smooth paste with Dhania seeds, poppy seeds, ginger garlic pieces and coriander leaves by adding little water.

2. Take a large mixing bowl. Add the chicken pieces, Onion paste, masala paste, turmeric powder and salt, mix well and marinate it for 30min.

3. After 30min boil the chicken mix on high until all the water evaporates. Chicken should be soft n almost cooked.

4. Take oil in a frying pan, add the cooked chicken mix, red chilli powder and fry for about 15min. Switch off the heat when the color starts changing to brown.

5.For garnishing heat oil in a small pan, fry the green chillies, curry leaves and garlic pieces until the curry leaves turn crisp.

6. Take the cooked chicken curry into a serving dish and garnish with the roasted green chilli mix and fresh coriander leaves.

Serve hot with rice or rotis.