Chicken Curry

For the very first time in the history of my blog, it is a non vegetarian dish. Yes, my very first attempt to make Chicken curry. And by god s grace, it turned out to be awesome. People who tasted it was surprised that I made this dish, without tasting it. ( you guys must know by now , that I am a vegetarian )

I owe the success of this dish, to a friend/colleague of mine, who motivated me to prepare this. It has actually given me the confidence that I can cook non veg dishes without tasting them. 

Ingredients

Boneless Chicken - 1/2 kg

Onions - 1 cup sliced

Tomato - 1/2 cup sliced

Red Chili powder - 2 tbsp

Coriander powder - 1 tbsp

Turmeric powder - 1 tsp

Ginger Garlic Paste - 1 tsp

Salt to taste

Oil for cooking

Mint and Coriander for garnish

Coconut - 1 cup

Cashew nuts - 4 or 5

Spices - clove, cinnamon, cardamom, bay leaf, saunf

Method

Clean the chicken and cut them into small pieces

In a pressure pan, add a little oil 

When the oil is hot add the spices, followed by the sliced onions and saute well

Add a bunch of Coriander and Mint leaves to this and saute for about a minute

In the mean while, blend the coconut and cashew into a smooth paste and keep aside

Add the tomatoes when the onions are translucent followed by ginger garlic paste

Add the cleaned and cut chicken pieces

Season it with red chili powder, coriander powder and turmeric powder

Mix well so that the spices and Masala powders cover the chicken pieces

Add the coconut paste and adjust salt at this stage.

When the mixture comes to a boil, close the pressure pan and cook for three whistles

After the pressure gets released , open the lid

Garnish with Coriander and Mint leaves

Serve hot with Jeera rice or roti