It’s the same old chicken curry with the same old ingredients. However, the
method here is a very easy and a quick one. Try this out
and you’ll not be disappointed :)
Ingredients
Chicken – 1/2,
skinless and cut into medium sized chunks
Curd/ Yogurt - 2 tbsp
Ginger garlic Paste
- 1 1/2 tsp
Turmeric - 3/4 tsp
Chili Powder - 1
1/2 tsp
Coriander and Cumin
Powder - 1 1/2 tsp
Garam Masala – 1
1/2 tsp
Salt - to taste
Onion - 1 medium
sized, finely chopped
Tomato - 1 medium
sized, finely chopped
Chopped Mint Leaves
and Cilantro – ½ - 1 cup
Oil - 1 tbsp
Curry Leaves – 4 strands
Serves – 2 to 3
Prep time – 5 mins
Cooking time – 20 to 25 mins
Method
1. Wash the chicken
thoroughly, put in all the ingredients (except for oil and curry leaves) and
mix properly.
2. Take a wok, put oil
and let it heat. Once the oil gets heated, put in the chicken mixture and sauté
for a few seconds.
3. Cover the wok
with a lid and let the chicken cook on medium flame. Cook the chicken until it’s
completely done.
Note – Sautee in
between for 2 – 3 times.
4. Take the curry
leaves, wash them and put them in the microwave till they become really dry and
crispy. First set the time for a minute. If it’s crispy enough to crumble, go
ahead and crumble the curry leaves. Else, microwave the curry leaves for 40
seconds to 1 minute and crumble them.
5. Add in the
crumbled curry leaves in to the cooked chicken curry about 5 minutes before
turning off the flame.
6. Serve hot with rice.
