BACHELOR'S CHICKEN CURRY

Normally chicken recipes have a whole lot of ingredients and whole lot of marination to be done to get a spicy chicken curry, but my hubby used to tell me about this chicken prepared by his bachelor friend which requires minimum of ingredients, but tastes real yumm.....so i tried it one day and it was really awesome...so here is
how it is....

Ingredients
Chicken -1/2 kg
Ginger garlic paste- 1.5 tsp
Onions 3
Tomatoes 3
Chilli powder 2 tsp(according to spiceness)
Dhania powder 1.5 tsp
Chicken Masala powder 1.5 tsp
Turmeric powder
Salt to taste
Oil for frying 1.5 tablespoons

Method
1.  Cut the onions and tomatoes into thin slices.  Wash the chicken well.
2. Take oil in a pan. and add cut onions fry well, and when onions turn translucent  add tomatoes and fry well..after tomatoes soften..add ginger garlic paste, salt, tumeric powder, chilli powder and mix well.
3.  Now add the chicken pieces and fry well so that all the spices are coated to it for about 5-8 minutes.
4. Now add about 3 cups of water and let the chicken cook well for about 15 to 20 minutes.
5. Check if the chicken piece is cooked and add the dhania powder and chicken masala powder and cook for another 5 minutes...add coriander in the end and switch off...so now the chicken curry is ready to be served with minimum of ingredients.

Sending this curry to the following event
Any One Can Cook
at Taste Of Pearl City

FENUGREEK LEAVES & PEAS CURRY/METHI MALAI MATAR

Methi matar malai...is a healthy curry made using both greens like methi leaves and peas..which happens to be the season with a dash of malai..which makes a yummy curry for rotis..i learnt this curry from my friend meher...so this is how it is made.....

INGREDIENTS
1. Methi leaves 4 to 5 bunches
2. Peas 1 cup
3. Onion 2-3
4. Spices, a few clove, cinammon, mustard, and jeera.
5. Ginger garlic past 1.5 tsp
6. Green chillies 3
7. Turmeric powder 1tsp
8. Red chilli powder 1 tsp
9. Cashew nuts 5-6
10. Milk half a cup
11. Salt to taste.
12. Oil

METHOD
1. In oil add clove, cinnamon, elaichi, mustard seeds, jeera and ginger garlic paste
add green chilli and onion and fry till brown.
2. Add methi leaves and fry, add green and also add peas, now add salt, turmeric powder and redchilli  powder and mix well.  Add about half cup of water for peas to cook.

3. Now grind cashews in milk along with cream into a slurry.
4. Now check if peas are cooked...now add the above cashew and milk slurry into the curry and mix well... and simmer for 5 minutes and curry is ready to be served..if you want u also add cream as topping on curry.

This curry goes to the following event

Event: Dish Name Starts with F

FISH CURRY NELLORE STYLE/ NELLORE CHAPALA PULUSU

Nellore chapala pulusu is famous all over Andhra..and most sought after by nonvegetarians..in this curry fish is cooked in tangy tamarind juice and tastes heavenly with boiled rice and a dash of ghee...it goes well even with ragi sangati, and some people like me  also prefer it with idli...here is how it goes...



Ingredients
1/2 kg fish cut into pieces
Tamarind (about a size of an orange, soaked in 3/4 cup of water
1tbsp rock salt
3-5 tsps chilli powder
green chillies 3
Onion-small size 4-6
Tomatoes 2-3 chopped
Water
Curry leaves
Coriander leaves
Methi powder
Butter 1/2 tbsp
 Turmeric powder 1tsp

For the tempering
3-4 tbsps oil
3/4 tsp methi seeds
1/2 tsp avualu(mustard seeds)
1/2 tsp jeera
1 chopped onion
2 stalks of curry leaves


METHOD

1. Cut the fish into pieces and wash well and rub with salt and turmeric.
2. In a heavy-bottomed vessel heat oil and add methi seeds, jeera, and mustard seeds.  After these are fried add the chopped onions(which u cut for tempering)  and fry till they turn golden brown.
3. Add onions (if you are taking small onions you can put them as whole, if big then cut into dices), green chillies, and tomatoes and continue frying.
4. Now add salt, turmeric powder and chilli powder and curry leaves and continue frying till it becomes a nice thick paste.
5. Now add tamarind juice, stir for a while and then add the fish pieces...check the consistency and if needed add some water.
6. Let it boil on a high flame for 10 minute...Cover and let it simmer till gravy thickens (approximately takes 20 minutes to 25 minutes)..at this stage you can add mango pieces to the curry.  Add 1/2 tsp methi powder and mix well..also add 1/2 tbsp of butter and add coriander leaves and remove from fire.  Leave the curry for sometime for the fish to absorb the gravy and serve.

This curry goes to the following event hosted by akila

Event: Dish Name Starts with F