ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

Thursday, October 22, 2015

HURRY-BURRY CHICKEN CURRY (Jaldhi Chicken Curry)























HURRY-BURRY CHICKEN CURRY (Jaldhi Chicken Curry) 
Just as the name implies, this delicious Chicken Curry can be made in a hurry. However, don’t be too much in haste to get it done as your ‘hurry-burry’ can spoil the Curry!

Serves 6     Time required: 30 Minutes
Ingredients

1 kg chicken jointed and cut into medium size pieces
2 tomatoes chopped finely
2 large onions chopped                              
½ teaspoon turmeric powder
2 or 3 teaspoons chillie powder
1 teaspoon cumin powder
1 teaspoon coriander powder
3 cloves
2 small pieces of cinamon
2 teaspoons ginger garlic paste                  
3 tablespoons oil         
Salt to taste    
2 tablespoons vinegar                                               
2 tablespoons chopped coriander leaves

Make a thick paste with the turmeric powder, chillie powder, cumin powder, coriander powder, ginger garlic paste, salt and vinegar. Apply this paste on the chicken and keep aside.

Meanwhile heat oil in a pan and add the onions, cinamon and cloves, Fry till golden brown. Now add the marinated chicken and chopped tomatoes, and fry for some time till the oil separates from the mixture. Add sufficient water and cook till the chicken is done and the gravy is thick. Garnish with chopped coriander leaves. Serve with rice or any Indian Bread. 

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