Tomato Carrot Chicken Curry

by Uzma
Tags: Entree


Original Recipe Source:
Author: Rajitha


Chicken - 1kg
Carrot - 1 big chopped
Tomatoes - 2 medium chopped
Onions - 2 chopped
Ginger Garlic Paste- 2tbsp
Gasagasalu/poppy seeds - 1tbsp
Sajeera - 1/2tsp
Coconut powder - 1tbsp
Dhaniyalu powder - 1tbsp
Red Chilli Powder - 4tbsp
Garam masala powder - 1/2tsp
Salt to taste
Turmeric powder - 1tsp
Coriander leaves - 1bunch finely chopped
Mint/Pudina leaves - 1 bunch finely chopped
Oil - 5tbsp
Elachi -4
Lavangalu/cloves - 4
Dalchini - 1


For Gravy:
Grind onions, coconut powder, gasagasalu, ginger garlic paste to a fine paste and keep it aside.
Grind chopped tomatoes and carrot to a fine paste and keep it aside.
Wash Chicken thoroughly and mix red chilli powder, salt, dhaniyala podi, turmeric powder, garam masala powder and 1tbsp of the above grinded onion paste and marinate it for 30mintues.
Take a pressure cooker and add marinated chicken with 1cup of water and pressure cook it for 10 to 15mintues of until chicken is half-cooked.
Now heat oil in a pan. Add elachi, dalchini chakka, sajeera, lavanga and fry for 1mintue.
Add onion paste and fry for 10mintues or until the paste turns golden brown in a low flame.
Now add tomato carrot paste and fry for 10mintues.
Add coriander leaves and pudina leaves and fry until the mixture is well cooked.
Add half-cooked chicken and close the lid and cook for 30mintues or until the chicken is tender.
Garnish it with carrots, tomatoes, onions and serve hot with rice or rotis.



Recipes attachments

12/31/2017 4:16:00 AM
12/31/2017 4:17:00 AM