Here's how Fireball Chicken Curry can assist you in weight reduction
Weight administration needs constant efforts. If you are somebody trying to shed some further kilos then it is advisable to at all times be in your toes. Watching your calorie consumption and also sticking to a balanced diet is the key to an efficient weight reduction routine. It becomes really hectic to strike that proper balance between style and well being and due to this fact, we have to find an in-between resolution where style meets health.
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Before you jump to Fireball Chicken Curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Wonderful Product And Can Also Be Advantageous For Your Health.
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We hope you got benefit from reading it, now let’s go back to fireball chicken curry recipe. You can have fireball chicken curry using 26 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Fireball Chicken Curry:
- You need 750 grams chicken
- Prepare 1 medium onion, chopped finely
- Provide 2 small tomatoes
- Take 1 tbsp ginger-garlic paste
- You need 7 Thai chillies (4 chopped, 3 slit lengthwise)
- Get 1 medium potato, cut into roughly 1-inch cubes
- Get Chopped coriander as desired
- Use Mustard oil
- Get to taste Salt
- Take 6 dried chilli peppers
- You need 3 bay leaves
- Take 4 cloves
- Get 4 cardamom pods
- Use 1.5 inch cinnamon stick
- Prepare 1/2 tbsp turmeric powder
- You need 2 tbsp chilli powder
- Prepare 2 tbsp cumin powder
- Take 1/2 tbsp coriander powder
- Provide 1/2 tsp garam masala
- Take 1/2 tsp ghee
- Get To marinate chicken
- You need 1/2 tbsp turmeric powder
- Take 1/2 tbsp ginger-garlic paste
- Get 3 tbsp yogurt or 5 tbsp kefir
- Use to taste Salt
- Take 1 tbsp mustard oil
Steps to make Fireball Chicken Curry:
- Marinate chicken for at least 2 hours with turmeric, ginger-garlic paste, yogurt or kefir, and mustard oil.
- Head mustard oil in a kadai or deep pan, it should be enough to just submerge the onions. When the oil is hot, add bay leaves, dried chillies, cardamom pods, cloves, and cinnamon.
- Let the cardamom pods change colour, fry the 4 chopped green chillies, then add onions and salt, cook till soft and translucent.
- Add the ginger-garlic paste, and incorporate it into onions. Cook for half a minute.
- Add tomatoes, cover pan for 2 minutes, or until soft and mushy. Stir tomatoes till mashed.
- Add turmeric, chilli powder, cumin powder, coriander powder, and garam masala.
- Add potato cubes, cook for 2 minutes.
- Add chicken, and stir until outside of chicken turns white (partially cooked).
- Add hot water to pan, enough to cover the chicken. Top with the slit green chillies. Set the heat to medium low, and simmer 20 minutes or until the chicken is done.
- Drizzle a teaspoon of ghee, and garnish with chopped coriander. (And a green chilli or 2 if you’d like).
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