Chicken Curry without coconut.

Chicken Curry without coconut.

Recipe courtesy Pranita Mirge


Grind all the following Separately:

Red onion - 1
Large Ripe tomatoes - 2
Ginger Garlic paste - 1 tsp

To temper in hot oil :

Olive or sesame oil -4 Tbsp.
Cinnamon stick. -1
Bay leaf - 1
Star Anise - 2. 

To crush:

Cardamon pods -2
Cloves - 2

To Marinate:

Chicken 2 lbs
Yogurt - 1 cup
Turmeric powder - 1/2 tsp
Chilli powder - 2 tsp. 
Coriander powder - 2 tsp. 
Fennel seeds Powder - 1 tsp. 
Garam masala - 1 tsp. 
ginger garlic paste - 1 tsp. 

To garnish:
Chopped Cilantro - 1 Tbsp. 
1. Marinate the chicken for at least 45 min. 
2. In a heavy bottom pan, heat the oil. 
3. When the oil is hot add the cinnamon, bay leaf and star anise. 
4. Add the ground red onion and saute for until the raw flavor leaves. 
5. Add the ginger garlic paste and saute for a minute. 
6. Now, add the marinated chicken with the marinate. Cover and cook the chicken. 
7. When the chicken is half cooked, add the ground tomatoes and cook the chicken thoroughly.
8. When the chicken is fully cooked, add crushed cardamon and cloves to the curry.
9. Remove from heat, and garnish with cilantro. 


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I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.