Indian Chicken Curry

Whole Chicken Curry with Brown Rice























Ingredients:
Whole Chicken: 2 Lbs
Onions: 2 Medium
Tomatoes: 4 Medium
Green Chillies: 6
Curry Leaves: 1 String
Ginger garlic paste: 1 Tsp
Mustard: 1/2 Tsp
Jeera: 1/2 Tsp
Coriander powder: 1tsp
Chicken Masala powder: 1/ tsp
Oil: 5tsp
Turmeric powder: 1/4tsp
Red chili powder: 1 tsp
Coriander: 1/2 Bunch

Procedure:

• Wash and Cut chicken into small pieces.
• Cut onions and tomatoes into 1"pieces.
• In a hot pan add oil when hot add mustard seeds when they splutter add jeera, green chillies Curry leaves.
• Add onions and fry till golden brown.
• Add ginger garlic paste and fry for sometime.
• Add tomatoes and fry for some time then add chicken,salt turmeric powder and Chilli powder and keep the lid.
• Let the chicken cook for sometime, add little water if necessary.
• When chicken is cooked add coriander powder, and masala powder.
• Garnish with coriander and serve with rice or Roti.

Thotakura Tomato Curry

Amaranth Leaves is also called Red spinach or Thotakura in Telugu or Naachnee in Marathi is very nutritious green leafy vegetable rich in Vitamins A, C, B6, K and Iron. We prepare many different varieties like Thotakura dal, Thotakura Pulus, Thotakura Pacchadi and different Curries out of which I am posting a simple curry with tomato.






















Ingredients:
Red Spinach: A Bunch
Onion: 1 Medium
Tomatoes: 4 Small
Red Chillies:4
Green Chillies: 4
Garlic: 3 Cloves
Curry leaves
Oil: 2 Tsp
Mustard: 1/2 Tsp
Jeera: 1/2 Tsp
























Procedure:

• Wash the leaves in running water
• Chop them into small pieces
• Cut onion and tomatoes into 2" pieces
• In a hot pan add oil when hot add mustard seeds when splutter add jeera, red chillies, green chillies and garlic.
• Add onions and fry till golden brown.
• Add cut red leaves and fry in a medium low flame in a open pan.
• Donot keep the lid.
• Add salt turmeric powder also.
• When 70% cooked add tomatoes and cook till done.
• Serve hot with Roti/ Rice.

Thotakura Tomato Curry with Fresh Pulkas

Black Eye Beans Masala

Ingredients:

Dry Black Eye Beans: 2 Cup
Onions: 1 Large
Tomatoes: 2 Medium
Mustard: 1/4 Tsp
Jeera: 1/4 Tsp
Red Chillies:1
Green Chillies: 2
Curry Leaves
Coriander
Oil: 2Tsp
Red Chilli Powder: 1/2 Tsp
Turmeric: 1/4 Tsp
Salt to taste
Garam Masala Powder: 1/4 Tsp

Procedure:

• Soak Black Eye Beans in water for 12 hours.
• Pressure cook the soaked beans for one whistle by adding water and little salt.
• Cut onions and tomatoes into 1" cubes.
• In a pan add oil, add mustard seeds when they splutter add Jeera, Red chillies, Curry leaves and Green Chillies.
• Then add onions and fry till golden brown.
• Add Ginger garlic paste and fry for some time.
• Add Tomatoes and cook till soft.
• Transfer the pressure cooked beans into this gravy and let it cook for 5 minutes.
• Add turmeric powder, red chilli powder and Masala Powder to the gravy.
• Add salt if required. Garnish with coriander leaves.
• Serve hot with Roti/ Rice.