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Spicy Chicken Curry
Spicy Chicken Curry

Before you jump to Spicy Chicken Curry recipe, you may want to read this short interesting healthy tips about Some Foods That Are Good For Your Heart.

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Fish is possibly the heartiest food you can eat up. You may already know this as you’ve likely been told to make sure that you consume fish at least two times a week. This is especially true for those whose hearts are not in good shape. Know that fish has lots of Omega 3’s which are what enables your body to process unhealthy cholesterol. Try consuming fish in two meals during each week.

There are dozens (if not more) of foods out there that that are terrific for your body. The truth is that all the foods that we’ve mentioned here can help your body in a variety of ways. They are essentially good, however, for helping you keep your heart healthy. Try to introduce these healthy foods into your diet regularly. Your heart will thank you!

We hope you got insight from reading it, now let’s go back to spicy chicken curry recipe. You can have spicy chicken curry using 24 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Spicy Chicken Curry:
  1. Get For Marination:
  2. Prepare 500 g chicken cut into pieces
  3. Take To taste salt
  4. You need 1/2 tsp turmeric powder
  5. Use 2 tsp red chilli powder
  6. Use 2 tsp ginger garlic paste
  7. Take 2 tsp mustard oil
  8. Prepare 2 tsp fresh curd
  9. You need For Other Ingredients:
  10. Take 3 tbsp mustard oil
  11. Use 2 potatoes peeled & halved (optional)
  12. Get 2 onions chopped
  13. Get 3 green chillies slit
  14. You need 1-2 bay leaves
  15. Use 1 tsp cumin seeds
  16. You need 1 tsp coriander seeds
  17. Get 2 tsp poppy seeds
  18. Provide 3 cloves
  19. Prepare 1/2 inch cinnamon
  20. Provide 6 pepper corns
  21. Prepare 6 kashmiri chillies
  22. You need 2 tbsp grated coconut
  23. Use To taste salt
  24. Use 1 tbsp chopped coriander leaves
Steps to make Spicy Chicken Curry:
  1. Wash chicken pieces well and marinate with salt, turmeric powder, chilli powder, ginger garlic paste, mustard oil and curd. Set aside for one hour.
  2. Heat a pan. Add 1 tsp cumin seeds, 1 tsp coriander seeds, 2 tsp poppy seeds, 3 cloves, 1/2 inch cinnamon, 6 pepper corns, 6 kashmiri chillies and roast for 2 minutes on low heat. Remove and cool.
  3. Transfer the roasted spices to a grinder. Add grated coconut and grind coarsely. Add little water and again grind to a paste. Keep it aside.
  4. Heat 1 tbsp oil in a pan and fry the potatoes for 3-4 minutes. Remove and keep aside.
  5. In the same pan heat remaining oil. Add bay leaves, green chillies and then chopped onions. Fry for 3-4 minutes on medium heat till onions turn translucent.
  6. Add spice paste made earlier. Saute for 2 minutes on medium heat. Add salt to taste and saute for 5 minutes on low heat.
  7. Add marinated chicken together with potatoes and mix it up with the masala properly. Cover and cook for 5-7 minutes on low medium heat till oil separates. Stir in between.
  8. Add 200 ml water (preferably hot water) and stir once. Cook covered for about 20 minutes on medium heat till chicken is tender.
  9. Add chopped coriander leaves and mix well. Turn off the flame, remove to a serving bowl and serve hot.
  10. This goes well with steamed rice or chapati.

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