How to make Chicken Curry - SK Khazana -

Home style simple chicken curry, mildly spiced, best served with steamed rice.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken on the bone (हड्डी समेत चिकन), Oil (ऑइल)

Cuisine : Indian

Course : Main Course Chicken


For more recipes related to Chicken Curry - SK Khazana checkout Picnic Chicken, Sangameshwari Chicken, Barbeque Chicken, Malvani Chicken Sagoti . You can also find more Main Course Chicken recipes like Murgh Ki Tahiri Khada Masala Chicken Chicken Sizzler With Saffron Rice Khow Suey - SK Khazana

Chicken Curry - SK Khazana

Chicken Curry - SK Khazana Recipe Card

Print

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 21-25 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chicken Curry - SK Khazana Recipe

  • Chicken on the bone ,cut into 1 inch pieces on the bone 750 grams

  • Oil 3 tablespoons

  • Dried coconut ( khopra) ,sliced 1/2

  • Onions ,sliced 2 medium

  • Salt to taste

  • Garlic cloves 6-8

  • Dried red chillies 4-5

  • Turmeric powder 1/4 teaspoon

  • Black peppercorns 6-8

  • Bay leaves 3

  • Cinnamon 1 inch stick

  • coriander sprig for garnish

Method

Step 1

Heat 1 tablespoon oil in a non-stick pan, add dried coconut and onions, mix and sauté for 2-3 minutes. Add salt, garlic cloves and dried red chillies, mix and sauté till mixture turns golden brown. Remove from heat and cool.

Step 2

Take chicken pieces in a bowl, add salt and turmeric powder and mix well. Set aside to marinate for 10 minutes.

Step 3

Transfer the sautéed coconut-onion mixture into a mixer jar, add 3-4 tablespoons waterand grind into a coarse paste.

Step 4

Heat remaining oil in a deep non-stick pan, add peppercorns, bay leaves and cinnamon, mix and sauté till fragrant.

Step 5

Add coconut-onion paste, mix and sauté for 1-2 minutes. Rinse the mixer jar with¼ cup water and add to the pan, mix and cook for 1-2 minutes.

Step 6

Add marinated chicken pieces, mix and cook for 1-2 minutes. Adjust salt and add 2 cups water, mix,cover and cook till the chicken is fully done.

Step 7

Transfer into a serving bowl, garnish with coriander sprigs and serve hot.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.