Ginger and green chili chicken curry
A super yummy and spicy chicken curry recipe that teams up perfectly with rice and Indian bread varieties
Equipment
- Shallow cooking pot with lid
Ingredients
For the marination
- 600 g chicken drumsticks or curry cut chicken
- 2 tbsp yoghurt
- 1 tsp chili powder
- 2 tsp coriander powder
- ½ tsp turmeric powder
- 1 tbsp ginger and garlic paste
- 1 tbsp mustard oil/regular cooking oil
- ½ tsp salt
For the curry
- 1 large onion sliced
- 1½ inch ginger roughly chopped
- 6-7 green chilis
- 2 medium tomatoes chopped
- 4-5 tbsp coriander leaves chopped
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 2 bay leaves
- 2 tsp garam masala
- 2 tbsp mustard oil for cooking
- salt to taste
For garnishing
- 2-3 green chilis sliced
- ½ inch ginger julienned
- 1 tbsp coriander leaves chopped
Instructions
- Wash and dry the chicken well. Massage the chicken with the marination ingredient and set this aside for 15-30 minutes
- Make a coarse paste of the ginger, chilis and cumin seeds, without adding any water
- Heat a pan with the oil, and add fennel seeds, bay leaves and chopped coriander
- Once the fennel is roasted, add the ginger-chili paste. Fry this out until the raw smell goes off
- Add the onions and sautee´until soft and slightly brown
- Add the chopped tomatoes and cook until they turn mushy
- Now add the marinated chicken, and sear on a high flame for 10 minutes
- Add a cup of water, salt and mix well. Cover and cook, on a medium flame, until the chicken is completely done
- Once done, sprinkle the garam masala powder over the curry. Cover and let it sit for 5 minutes
- Garnish with chopped chilis, ginger and coriander and serve the ginger and green chili chicken curry hot with rice or rotis. Enjoy
Notes
- You could reduce the amount of chilis as per your taste
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres