NATI KOLI SARU \ NATI KODI PULUSU \ DESI CHICKEN CURRY

INGREDIENTS

½ kg medium chicken pieces

1 table spoon red chilli powder

½ table spoon coriander powder

1 medium size onion sliced

½ table spoon mustard seeds

2 table spoon oil

Salt to taste

MASALA TO GRIND

2 medium size onion chopped

1 big size tomato

10-12 garlic cloves

1” ginger piece

2-3 sprig fresh coriander leaves

½ cup grated coconut

4 cloves

1” cinnamon

METHOD

1. Grind all the ingredients for masala to a smooth paste with little water and keep aside.

2. Heat oil in a pressure cooker, when it is hot add mustard seeds, when they start to splutter, add onion, fry the onion until it becomes translucent. Now add chicken pieces, fry for few minutes. now add chilli powder, coriander powder and salt, fry for some more minutes.

3. Add ground masala, fry the masala for 5-8 minutes, until oil comes out. Now add 2-3 cups water cook it for 3-4 whistles.

4. serve it with a chapathi or dosa or idli steamed rice

SPICY CHICKEN CURRY WITH POPPY SEEDS AND COCONUT

INGREDIENTS

½ kg medium chicken pieces

1 table spoon red chilli powder

½ table spoon coriander powder

1 medium size onion sliced

½ table spoon mustard seeds

2 table spoon oil

Salt to taste

MASALA TO GRIND

2 medium size onion chopped

1 big size tomato

10-12 garlic cloves

1” ginger piece

2-3 sprig fresh coriander leaves

½ cup grated coconut

1 table spoon poppy seeds

4 cloves

1” cinnamon

METHOD

1. Grind all the ingredients for masala to a smooth paste with little water and keep aside.

2. Heat oil in a kadai, when it is hot add mustard seeds, when they start to splutter, add onion, fry the onion until it becomes translucent. Now add chicken pieces, fry for few minutes. now add chilli powder, coriander powder and salt, fry for some more minutes.

3. Add ground masala, fry the masala for 5-8 minutes, until oil comes out. Now add 2-3 cups water cook covered in a medium flame until the chicken turns to soft.

4. serve it with a chapathi or dosa or idli steamed rice

CHILLI CHICKEN OR CHICKEN COOKED IN CHILLI SAUCE.

INGREDIENTS

1/2 kg chicken

1 bottle chilli sauce

1 tea spoon soya sauce

6-8 green chillies

1 egg white part

1 tea spoon corn flour

2 cups water

Salt to taste.l

1 teaspoon ghee (optional)

2 table spoon oil

METHOD

1.      Take cleaned chicken in a bowl, add green chilli sauce, soya sauce, white part of egg, salt. Mix all the ingredients and marinate for one hour.

2.      Mash the green chillies in a mixie or wodden masher.

3.      Heat oil in kadai, add green chillies, fry it for one minute. Now add marinated chicken, fry the chicken for 5 minutes, add water. cook covered in a medium flame, until the chicken becomes soft.

4.      Mix corn flour in 2 tea spoon water, add this to chicken  and cook it for 2 minutes. finally add ghee (optional)

5.      Serve it with sambar rice or rasam rice as a side dish.

SPICY CHICKEN MASALA

INGREDIENTS

½ kg chicken

1 sprig of curry leaves

 1 table spoon chilli powder

1 table spoon coriander powder

1” cinnamon

6  cloves.

2 table spoon oil

Salt to taste

MASALA TO GRIND

2 medium size onion chopped

Few sprig of fresh coriander leaves

 1 garlic pod

1” ginger

1 medium size tomato

A pinch of turmeric powder

METHOD

1.      Grind all the ingredients for masala to a smooth paste with little water and keep aside.

2.      Heat oil in a pan, add curry leaves, cinnamon and  cloves, fry for a minute. Now add chicken , fry the chincken in a oil for few minutes. Add chilli powder, coriander powder and ground masala.  Fry the masala until the oil comes out.

3.      Now add water and salt,  Cook covered  in a medium flame till the chicken turns soft and the gravy reaches to desired consistency.

4.      Serve hot with rice or chapathi or dosa.

CHICKEN GREEN MASALA

CHICKEN GREEN MASALA

INGREDIENTS

½ kg chicken

2 onions chopped

1 small onion cut length wise

½ cup mint leaves chopped

½ cup fresh coriander leaves

2  pods garlic

1 inch ginger

A pinch of turmeric powder

1 table spoon of coriander powder

½ cup grated coconut (optional)

10-15 Green chillies

2 table spoon oil

Salt to taste

½ table spoon lemon juice

METHOD

1.      Grind 2 onion, green chillies, garlic, ginger ,coconut, coriander leaves to a coarse pacste.

2.      Heat oil in a pressure cooker, add onion and mint leaves, sauté them for 1 minute. Add chicken, fry it for 2 minutes. Now add the ground paste, turmeric powder, coriander powder and salt. Sauté again for few minuts.

3.      Add 3 cups water to cook. Close the pressure cooker and cook it for 3-4 whistles.

4.      Add lemon juice and mix. Serve hot with rice or chapathi or dosa.

 

CHICKEN PEPPER FRY

CHICKEN PEPPER FRY  

INGREDIENTS    

1/2 kg cleaned Chicken pieces without skin

1 1/2 tablespoon Black pepper powder 

5 nos Green chillies  cut into lengthwise

2 onion cut into square shape

1 table spoon of chopped coriander leaves

1 table spoon of lemon juice

1 tea spoon coriander  powder

½ teaspoon turmeric powder

2 tablespoon oil

Salt to taste

METHOD

1.      In a wide bowl mix cleaned chicken, black pepper powder, turmeric, salt and garlic paste. Marinate the mixture for half an hour.

2.      Heat oil in a kadai, in a medium flame add chopped onion, chillies . sauté them for 2 minutes.

3.      Add the marinated mixture and fry for five minutes, add one cup of water, chopped coriander leaves. Cook covered  in a medium flame till the chicken turns soft and the gravy reaches to desired consistency. Add coriander powder and cook it for one minute.

4.      Just before turning of heat add lemon juice and mix.

5.      Serve hot with steamed rice and rasam or sambar.