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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 Helping Your Heart with The Right Foods.

You already are aware that the body needs the heart to be healthy. Of course, if your heart is unhealthy then the rest of you isn’t going to be healthy also. You already know that if you want your heart to be healthy, you need to stick to a good and healthy lifestyle and work out on a regular basis. Do you know, though, that several specific foods are good for improving the health of your heart? Keep on reading to learn which foods are best for your heart.

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There are lots of foods that are great for your body. Without a doubt, the foods mentioned in this article can help your body in many ways. They are especially terrific, though, for promoting a healthy heart. Try to introduce these foods into your diet every day. Your heart will greatly benefit from it!

We hope you got benefit 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 cook that.

The ingredients needed to prepare Spicy Chicken Curry:
  1. Prepare For Marination:
  2. Provide 500 g chicken cut into pieces
  3. Use To taste salt
  4. Use 1/2 tsp turmeric powder
  5. Use 2 tsp red chilli powder
  6. Take 2 tsp ginger garlic paste
  7. Use 2 tsp mustard oil
  8. Prepare 2 tsp fresh curd
  9. Prepare For Other Ingredients:
  10. Prepare 3 tbsp mustard oil
  11. Take 2 potatoes peeled & halved (optional)
  12. Prepare 2 onions chopped
  13. Prepare 3 green chillies slit
  14. Get 1-2 bay leaves
  15. You need 1 tsp cumin seeds
  16. Use 1 tsp coriander seeds
  17. Prepare 2 tsp poppy seeds
  18. Use 3 cloves
  19. You need 1/2 inch cinnamon
  20. Provide 6 pepper corns
  21. Take 6 kashmiri chillies
  22. Take 2 tbsp grated coconut
  23. You need To taste salt
  24. Provide 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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