Chicken Curry with Coriander Rice Recipe

 
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Chicken Curry with Coriander Rice
  • Chef: Aditya Bal
  • Recipe Servings: 3
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Aditya sets up his kitchen at the quaintest little roadside dhaba and gets down to cooking up his own version of Mandu chicken curry! Here's a masaledar chicken curry served with lemony coriander rice.

Ingredients of Chicken Curry with Coriander Rice

  • For the Chicken Curry:
  • 1 kg chicken, cut into pieces
  • 4 1/2 tsp refined oil
  • 1 tsp cumin seeds
  • 2 medium onions, chopped finely
  • 2 Tbsp fresh ginger garlic paste
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp red chilli powder
  • 2 large tomatoes, chopped
  • 100 gm peanuts
  • 100 gm sesame seeds
  • 200 ml fresh yoghurt
  • 1/2 tsp black peppercorns
  • 1/2 tsp cloves
  • 3-4 green cardamoms
  • 1/2 inch stick of cinnamon
  • A bunch of fresh coriander
  • Salt to taste.
  • For the Coriander Rice:
  • 1 1/2 Tbsp refined oil
  • 1 tsp cumin seeds
  • 2-3 green chilies, chopped
  • 1 cup of long grain Basmati rice, boiled
  • A handful of fresh coriander, chopped.
  • Juice of 1 lime
  • Salt to taste

How to Make Chicken Curry with Coriander Rice

  • For the Coriander Rice:
  • 1.Crackle the cumin seeds in oil, add the green chillies, the rice, coriander leaves, a sprinkle of salt and lime juice and toss well to mix.
  • 2.Take off the heat after 1 minute.
  • For the Chicken Curry:
  • 1.Crackle the cumin seeds in 2 1/2 tbsp of hot oil. Add in the onions and saute on a medium flame till golden brown.
  • 2.Add in the ginger - garlic paste, green chillies and a tsp of salt. Cook till all the ingredients are well combined.
  • 3.Next, add the turmeric, cumin powder and red chilli powder. Mix well and cook out the spices.
  • 4.Deglaze the pan with a dash of water and add in the chopped tomatoes.
  • 5.Cook on a medium flame till the tomatoes combine well with the other ingredients.
  • 6.Make the peanut and sesame paste by dry roasting and grinding them with a little water.
  • 7.Add this paste to the masala, mix well and cook for 2 minutes.
  • 8.Add in the chicken pieces and 2 tbsps of oil, season with salt and cook for 10-15 minutes on a low flame.
  • 9.Keep sprinkling in so water to keep the masala from sticking to the pan.
  • 10.Gently stir in the curd, cover the pan and cook the chicken on a low heat for approximately half an hour or till the meat is tender.
  • 11.Toss in a handful of chopped coriander, and 1 tbsp of fresh garam masala made with cardamom, black peppercorns, cinnamon and cloves.
  • 12.Serve the chicken curry with coriander rice.
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