Today we are starting with 4th week of BM 73. My theme for this week is "Ingredients through mail" .It is a very interesting theme where Valli has paired 2 bloggers from our team to exchange the ingredients and cook with those, 1 on each day. As we were 5 members here in New Jersey, each member got 3 and exchanged with in all of us. We all planned to meet rather than sending the ingredients through mail. Unfortunately I had to drop in the last minute because of my illness. It was so nice of my fellow bloggers Rajini, Pavani, Usha and Mirelle to bring an extra ingredients to share with me. Thanks to Rajini who picked my packet and made sure I received it on time.
For day 1, am starting with " Keema curry spice" which I got from Mirelle ( http://www.theschizochef.com/). I have used this spice powder in regular chicken curry instead of Keema ( minced meat) curry. Here goes the recipe.......
Ingredients:
Chicken 2 lbs
Onion 1 large
Ginger garlic paste 1 spoon
Curds / Plain yogurt 1 cup
Turmeric powder / haldi 1/2 spoon
Chili powder 1 spoon
Poppy seeds 2 spoon
Fennel seeds 1/2 spoon
Dry coconut powder 2 spoons
Salt to taste
Keema Curry Spice powder 2 spoons
Chopped cilantro 1/2 cup
Oil 1/4 cup
Curry leaves 4
Cut Chicken into small to medium pieces.
Wash thoroughly and marinate with ginger garlic paste, salt, turmeric powder and chili powder.
In a small pan add fennel seeds and saute for a minutes.
Cook on medium flame, do not burn the spices.
Now add poppy seeds and coconut.
Saute for few seconds and switch off flame.
Let the spices cool, add water and make a smooth paste.
In a presser cooker heat oil and add chopped onions and curry leaves.
Saute till golden brown, add marinated chicken.
Mix, cover and cook for 5 minutes.
Now add the ground paste, keema curry masala and 1 cup water.
Cover and cook till 2 whistles.
Let it cool down completely to open the lid.
Cook further if there are too much water.
Garnish with chopped cilantro and serve with rice or any Indian bread.
For day 1, am starting with " Keema curry spice" which I got from Mirelle ( http://www.theschizochef.com/). I have used this spice powder in regular chicken curry instead of Keema ( minced meat) curry. Here goes the recipe.......
Ingredients:
Chicken 2 lbs
Onion 1 large
Ginger garlic paste 1 spoon
Curds / Plain yogurt 1 cup
Turmeric powder / haldi 1/2 spoon
Chili powder 1 spoon
Poppy seeds 2 spoon
Fennel seeds 1/2 spoon
Dry coconut powder 2 spoons
Salt to taste
Keema Curry Spice powder 2 spoons
Chopped cilantro 1/2 cup
Oil 1/4 cup
Curry leaves 4
Preparation:
Cut Chicken into small to medium pieces.
Wash thoroughly and marinate with ginger garlic paste, salt, turmeric powder and chili powder.
In a small pan add fennel seeds and saute for a minutes.
Cook on medium flame, do not burn the spices.
Now add poppy seeds and coconut.
Saute for few seconds and switch off flame.
Let the spices cool, add water and make a smooth paste.
In a presser cooker heat oil and add chopped onions and curry leaves.
Saute till golden brown, add marinated chicken.
Mix, cover and cook for 5 minutes.
Now add the ground paste, keema curry masala and 1 cup water.
Cover and cook till 2 whistles.
Let it cool down completely to open the lid.
Cook further if there are too much water.
Garnish with chopped cilantro and serve with rice or any Indian bread.
Check to see what my fellow bloggers are cooking for BM 73.
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2 comments:
Slurp slurp, such a droolworthy chicken curry, prefect to enjoy with rice and rotis.
It's nice to know that the ingredients found their ways into worthy recipes. And you are always welcome :-)
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