CHICKEN CURRY

CHICKEN CURRY

1 kg chicken, cut into small pieces and mix with 1 tbsp salt and 1 tsp turmeric powder. Keep a side for 1 hour.

300 gm potatoes, remove skin and cut into wedges

200 gm chopped tomatoes.

20 gm garlic, grind into a paste

20 gm ginger, grind into a paste

200 gm onion, sliced finely

3-4 green chili, slice

3 stalk kari leaves

A hand full chopped coriander leaves

½ cup coconut, grind into paste with a little water

4 ½ cup water

1/3 cup oil

Mix with a little water and make into a paste:

5 tbsp chili powder

7 tbsp coriander powder

1 tbsp fennel seed powder

1 tbsp garam masala powder

1.    Heat the oil when the oil is hot add in the onion and fry.

2.    Then add in the garlic and ginger paste fry till the raw smell disappear.

3.    Add in the chop tomatoes, green chili and curry leaves stir well and cook till the oil rise.

4.    Add in the masala powers paste mix well and cook till the oil rise.

5.    Add in the chicken and potatoes and mix well and let it cook for 10 mints. Then add in the water mix well and let it boil till the potatoes are cooked.

6.    Add in the coconut paste and mix well. Add more hot water if you like your curry a bit watery . cook till the oil rise. Taste and see if more salt is needed.  Serve with rice or idiyappam.

 

TAMARIND RICE

 TAMARIND RICE

1/2 cup sesame oil ( Indian sesame oil )

1 tsp asafetida powder

1 tbsp kadalai paruppu

1 tbsp ulutham paruppu

½ tbsp mustard seeds

2 tsp fenugreek seeds

2 tsp cumin

4 dry chili, broken into pieces

Curry leaves

150 gm good quality tamarind, chose the light brown seed less tamarind.

1 tsp turmeric powder

11/2 tsp chili powder

31/2 tsp salt

2 tbsp sugar

½ cup peanuts, fried

1 kg cooked rice.

1.Soadked the tamarind in hot water 21/2 cup. When cool squeeze out the juice and strain. Keep a side.

2. Heat the oil and when the oil is really very hot. Add in the mustard seeds, kadalai paruppu, ulutham paruppu, fenugreek and cumin stir well.

3. Then add in dry chili and curry leaves stir then add in the asafetida powder mix well . Add in the tamarind juice stir well.

4. Add in the chili powder, turmeric powder, salt and sugar mix well and let it boil for a few minute. When the oil rise remove from the heat. Let it cool a bit before mixing it with cooked rice. First pour ½ of the gravy mix well add in the peanuts. Taste and see if you think you need more then pour some more. After mixing  keep it a side for at list 2 hour before you serve. serve with potatoes masala.

 

POTATOES MASALA

 

POTATOES MASALA

500 gm potatoes, wash and pressure cook for 2 whistle. Cool the potatoes then peel off the skin and cut into small cubes.

2.big onions, finely sliced

1 ¼ tbsp chili powder

1 tsp mustard seeds

1 tsp fennel seeds

1 tsp ulutham paruppu

3 stalk of curry leaves

4 tbsp of oil

½ cup water

Salt to taste

1.    Heat the oil and when the oil is hot add in the mustard seeds, ulutham paruppu, fennel seeds mix well . Then add in the onions and fry till light brown add in the curry leaves and mix well.

2.    Add the chili powder and mix quickly add in the water so that the chili powder will not get burn. Let the gravy boil then add in the salt then the potatoes mix well.

3.    Let the potatoes fry till the water dried up. Remove from the heat. Serve with rice.

Note: For this recipe I use the kind of potatoes we cook curry with. I am no very sure about  the name. don’t use the potatoes which we use to made mash potatoes.