Monday, June 8, 2009

Nellore Chicken Curry

There are some dishes which we never feel tired of cooking and such dish is Nellore Chicken Curry......this got it's name's typically cooked in the kitchens of nellore............Me myself cook different varieties of chicken........but, my ever favorite is this curry.......


2lbs.chicken (cut into medium sized pieces), 1/2cup onions (cut lengthwise), 1tomato (diced), 2spring curry leaves, 4tsp.oil(can be more generous), 1/4tsp.jeera, chilli powder, turmeric powder, salt to taste, coriander leaves for garnishing.

Ingredients for Masala Paste:
5tbsp. fresh shredded coconut, 11/2tsp.coriander powder, 5cloves garlic, 2''pice ginger, 2''piece Cinnamon stick, 4cloves, 5cardamom/elachi, 1/4onion(roughly cut), 1/2cup, coriander leaves(chopped)........grind all the above ingredients to fine paste using water(add little water at a time), and keep it aside.

In a pan heat the oil, once it is hot, add jeera and curry leaves and fry until the curry leaves change to dark green color, then add onions and fry until the onions are translucent, then add tomato pieces and fry until they are soft, now add the masala paste and fry for about 15min. on medium flame or until the masala leaves the oil from sides, then add the chicken pieces, salt, turmeric powder, red chilli powder, mix it well, cover and cook until the chicken is 3/4 done, now remove the lid and allow the chicken to cook totally(if needed add little water at this stage) and remove from the flame, once the curry reaches the semi thick consistency, now garnish with coriander leaves and serve it hot with roti or steamed rice.....I enjoy having it with rice and rasam.....

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