Chicken curry is an extremely versatile dish ,you think of it , it can be a combination with anything that you can think off! Dosa,Idly,Rice(plain or in pulao form),Chapathi,Roti,Appam,Iddiyappam,or even plain bread! Today i wanted to have chicken curry with jeera rice! Rice with not too much of flavoring but definitely complimenting the curry.
- Jeera Rice
- Jeera Rice 2 cups
- Onion 1 medium(finely chopped)
- Green Chilli 2 medium(deseeded n finely chopped)
- Cumin 1 tbspn
- Coriander leaves few sprigs finely chopped for garnish
- Oil 5 tbspn
- Salt as per taste
Method:|Cooking Time:25 mins|
Cook the rice in a open vessel with a bit of salt ,al dante (dont over cook),drain it into a colander and cool it ,if required you can add a tspn of oil so that the grains dont stick to each other.
Take some oil in a bigger ,wider pan ,when it s hot add in the cumin seeds,when it stops spluttering add in the finely chopped onions and green chillies and saute it until its light brown .Then add the cooked and cooled rice into it and mix it well ,add some salt if required. Cover it for 2 mins and then put off the flame and let it rest for a while before serving. Garnish with chopped coriander leaves.
- Chicken Curry
Ingredients:|Preparation Time:15 mins|
- Chicken 1 kg (cut and cleaned)
- Onion 1 big(sliced)
- Garlic 5 cloves
- Tamarind size of a small coin
- Coconut 1/2 cup(fresh grated)
- Coconut milk 1 cup
- Red chillies 6
- Turmeric 1/4 tspn
- Pepper corns 1 tspn
- Fenugreek seeds 5 to 6
- Cinnamon stick 1 inch
- Cloves 6
- Cumin 1 tspn
- Coriander seeds 1 tbspn
- Ghee 1 tbspn
- Salt as per taste
Method:| Cooking Time: 45 mins|
Take some ghee in a pan,when it s hot add 3/4 of the sliced onion into it until it turns a bit pink in color, then add the garlic and saute it for a couple of mins,now add the grated coconut and fry until it turns a bit brown add in turmeric saute it well and let it cool. Dry roast the remaining spices pepper ,red chillies,cinnamon,cloves,fenugreek seeds,corinder and cumin seeds.Let it all cool ,grind it into a fine paste along with the tamarind, as fine as it can get:).
Now place the chicken pieces along with some salt as per your taste in the vessel you want to cook it in,and also add in the remaining 1/4 onion that s remaining by chopping it fine. Cover it for 5 mins ,saute it and then add in the ground paste. Let it come to a boil,cover it and cook it on medium heat for 15 mins until the chicken is just done. Lower the flame and add the coconut milk,mix it and raise the flame and just when it s about to boil again put it off. Curry is ready to be served with the jeera rice:). Enjoy your meal!