Curd Chicken Easy
Tender chicken pieces cooked in a thick, spice-heavy gravy built on caramelised shallots and coconut oil. This is the kind of Kerala chicken dish that families argue about — whose mother makes it better.
Ingredientsfor 4 servings
- 1 kg Chicken
- 8 tbsp Tomato sauce
- 8 tbsp Soyabean sauce
- 16 tbsp Curd
- 1 tsp Turmeric powder
- 3 tsp Chilly powder or depending upon the spice you require
- 12 Pcs Cashew nut
- 1 tbsp Saunf perimgeeragam
- Salt, to taste
- Coriander leaves, to taste
Preparation
Step 1
Mix tomato sauce,soyabean sauce,turmeric,chilly powder and 8 tbsp curd.
Step 2
Add this mixture to the chicken and marinate for 2 hrs.
Step 3
Grind saunf and cashewnut and then fry it in oil.
Step 4
Then put the chicken into it and again add 8 tbsp of curd to it.
Step 5
Boil in low heat till the chicken is tender.
Step 6
Curd Chicken is ready! :- Garnish the Curd Chicken with coriander leaves! :- cooking Curd Chicken!
Tip
Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.
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