File:Chicken Curry (490198749).jpg
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[edit]DescriptionChicken Curry (490198749).jpg |
This is a quick and easy chicken curry that would suit most tastes. Ingredients Whole chicken=====================medium size (approx 1.5 kg) (You can also use boneless chicken 1kg / pre-cut chicken pieces. However fresh whole chicken always tastes the best) Onion======================================2 (medium size) Tomato=====================================3 Green Chili==================================2 (optional) Ginger paste=================================1 tsp Garlic paste=================================1 tsp Vinegar=====================================2 tbsp Garam masala (Curry powder)===============================2 tsp Corriander powder===============================2 tsp Cumin powder===============================1 tsp Red Chili powder===============================1/2 tsp Turmeric powder (haldi)===============================1/2 tsp Cloves=======================================8 Cinnamon===================2 inch piece Cardamom=================8 Bay leaf====================3 Dried fenugreek leaves (Kasturi Methi)===============1 tbsp (optional) Vegetable oil================4 tbsp ☺♥ All these ingredients are available at any Indian store (some supermarkets e.g. Tescos also stock ingredients for Indian cooking now) Method 1. Joint the chicken (cut into medium size pieces) and remove the skin. 2. Make small cuts on the leg and breast pieces and place in a bowl. Add the Ginger & Garlic paste and the vinegar and mix well. Let the mix marinate for 1/2 hour. 3. Puree the tomatoes in a blender and keep aside. 4. Chop the onions roughly and puree in a blender by adding a little water. 5. Chop the green chilies (optional) 6. Heat the oil in a thick bottomed vessel (not a wok) and add the cinnamon, cloves, cardamom and bay leaf. Stir and fry for ~10 seconds. 7. Add the Onion paste + green chili and mix. 8. Fry the onion paste on medium heat for ~10 minutes until it turns dry. Stir occassionally. 9. Add the tomato paste and fry for ~10 minutes while stirring. 10. Once the mix is dry and you can see a slight film of oil, add the Garam masala (curry powder), Corriander powder, Cumin powder, Red chili powder and turmeric powder and mix. Fry for 2 minutes. 11. Add the marinated chicken pieces and salt and fry for 5 min on high heat. 12. Add enough water (~500 ml) to cover the chicken and cook until done. 13. Add the dried fenugreek leaves and stir (can be substituted with a twist of lime juice) 14. Serve with boiled rice / naan. |
Date | |
Source | Chicken Curry |
Author | rovingI |
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This image was originally posted to Flickr by rovingI at https://flickr.com/photos/70522326@N00/490198749 (archive). It was reviewed on 26 February 2020 by FlickreviewR 2 and was confirmed to be licensed under the terms of the cc-by-2.0. |
26 February 2020
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current | 13:34, 26 February 2020 | ![]() | 3,072 × 2,304 (2.29 MB) | Netha Hussain (talk | contribs) | Transferred from Flickr via #flickr2commons |
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Camera manufacturer | SONY |
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Camera model | DSC-P150 |
Exposure time | 1/8 sec (0.125) |
F-number | f/3.2 |
ISO speed rating | 100 |
Date and time of data generation | 07:19, 8 May 2007 |
Lens focal length | 10.7 mm |
Orientation | Normal |
Horizontal resolution | 72 dpi |
Vertical resolution | 72 dpi |
File change date and time | 07:19, 8 May 2007 |
Y and C positioning | Co-sited |
Exposure Program | Portrait mode (for closeup photos with the background out of focus) |
Exif version | 2.2 |
Date and time of digitizing | 07:19, 8 May 2007 |
Meaning of each component |
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Image compression mode | 8 |
APEX exposure bias | 0 |
Maximum land aperture | 3 APEX (f/2.83) |
Metering mode | Pattern |
Light source | Cloudy weather |
Flash | Flash did not fire, compulsory flash suppression |
Supported Flashpix version | 1 |
Color space | sRGB |
File source | Digital still camera |
Scene type | A directly photographed image |
Custom image processing | Normal process |
Exposure mode | Auto exposure |
White balance | Manual white balance |
Scene capture type | Portrait |
Contrast | Normal |
Saturation | Normal |
Sharpness | Normal |