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. 

GREEN MASALA CHICKEN CURRY

Serves 6   Preparation time 45 minutes

Ingredients

½ kg chicken cut into medium pieces 
2 medium size onions chopped              

2-teaspoons ginger garlic paste

4 green chilies                                                             

1 cup chopped coriander leaves

1 teaspoon cumin seeds

2 cloves, 2 cardamom, 2 pieces of cinnamon             

½ teaspoon turmeric powder

Salt to taste                                                                   

3-tablespoons oil

½ cup coconut paste                                                   

3 potatoes pealed washed and cut into quarters

Grind the green chilies, coriander leaves, coconut, cinnamon, cloves, cardamom and cumin seeds to a smooth paste in a blender. Heat oil in a pressure cooker and fry the onions till golden brown. Add the chicken and turmeric powder and fry for some time. Now add the ground masala and salt and mix well with the mutton.. Keep frying on low heat till the oil separates from the masala.  Add the potatoes and sufficient water and pressure cook for 15 minutes.   Serve hot. 

This curry is good with ghee rice or Palau rice.