Chicken Curd curry
Chicken Curd curry
This quick & Easy Chicken Curry is one of the easiest & tastiest chicken curries which is prepared in the pressure cooker.
I never use pressure cooker for cooking chicken but this curry I prepare only in the pressure cooker whenever i am too busy or when i have unexpected guests.
This curry tastes awesome with paratha, chapathi , neer dosa or roti.Tastes yumm with plain rice or ghee rice too.
You need very little oil or ghee for this recipe as the curd added to the dish makes the curry glossy & creamy.
Kindly note:
Here i have used the spices , masala powders as per our requirements. Kindly add the spices as per your choice.
My family loves potatoes & carrot pieces in this curry. You can add or skip.
Broiler chicken cooks very fast. Country chicken takes a longer time to cook.
Kindly go through the following recipe for this glossy, tasty curry .
Recipe:
For 1/2 kg chicken (washed & cleaned)
Ingredients:
For Masala:
- 1 large onion
- 3 green chillies
- 1/2"ginger
- 6 garlic flakes
- 3 tbsp coconut
- Little tamarind
- 1 cup mint & coriander leaves
Other ingredients:
- 1 tbsp ghee
- 1/2 sliced onion for seasoning
- 1 tsp pepper powder
- 2 tsp garam masala powder
- 1/2 tsp fennel powder
- 200ml curds
- Little turmeric powder
- Salt & pinch of sugar to taste.
- Potato & carrot pieces ( optional)
Method:
Add all the masala ingredients to the grinding jar & grind to a fine paste.
Heat 1 tbsp ghee in a pressure cooker
Add 1/2 sliced onion
Fry till golden brown
Add 1 tsp pepper powder
2 tsp garam masala powder
1/2 tsp fennel powder. Fry well.
Add ground masala. Fry for 2-3 minutes.
Add 200 ml curds. Mix well.
Add chicken, salt & little sugar to taste. Mix well. Close the lid & take only one whistle.
Release the pressure. Add potatoes & carrot, salt to taste.
Take just one whistle. Allow the pressure to release by itself.
Glossy, tasty chicken curd curry is ready.
This tasty curry goes well with chapathi, roti, parota or neer dosa/ panpole.
Enjoy this delicious dish with your loved ones.
Comments
Post a Comment