Everlasting Blessings of Mata Dadanbai & Dr. Premchand Manghirmalani

Chicken Curry

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Chicken Curry

Though Sindhi Food are known for the presence of very rich amount of oil but still Sindhi recipes are liked even by the calory cautious just become of mouth watering aroma and true taste. Here is the Chicken Curry. you can use the same method for making Mutton Curry, the only difference is that Mutton Curry consumes more time.

 Ingredients for Chicken Curry

chicken1 K.g. chicken [most people use  without skin cut into pieces according to own choice] , Chopped Tomato [1 medium size], Chopped Onions [2-3 medium size], Yogurt, Garlic - Ginger Paste - Finely Chopped Green chillies [as one's choice], Cloves, Cardamom, Peppercorns,  Cinnamon, Coriander powder, Turmeric, Salt and Water.

Cooking Process

Take small amount of oil add chopped Onion heat till it turns brown.
Add Garlic-Ginger paste [about 2 tablespoon] Green Chillies and Chopped Tomato. Wait a bit before adding Cloves, Cardamom, coriander & turmeric powder etc. Heat till oil gets separated.
Add Yogurt, Salt and water [as per desired amount of curry] and cover the vessel heat for 15-20 minute.
Decorate with chopped green coriander leaves.
In the recent times at most of Sindhi kitchens chiken masala is used along with Tomato and Onion, replacing all other ingredients.