Chicken spicy curry & delicious peppery soup

Hello friends!

I'm with a chicken recipe now. My mother always makes chicken, her tradional items as Chicken Kulambu, Chicken soup and Chicken curry fry.

My hubby loves gravy more than kulambu variety, so i made my inspired MIL's Chicken curry recipe and my favourite Mom's chicken soup. Got good appreciaion, mm.. here they are. Try out and let me know!

1. Chicken Spicy Curry:



Ingredients:

1. Chicken - 1/2 kg,
2. Onion - 3 (Finely chopped),
3. Tomatoes - 4 (Finely chopped),
4. Curry leaves - 2 strings,
5. Green chilly - 1 (Slit lenghtwise),
6. Turmeric powder - 1 tsp,
7. Red chilly powder - 2 tsp,
8. Coriander powder - 3 tsp,
9. Garam masala powder - 2 tsp,
10. White pepper powder - 1 tsp,
11. Ginger-garlic paste - 3 tsp,
12. Coconut,Cashew paste - 4 tsp(Grind 1/2cup coconut with 4 cashews),
13. Salt - as per taste,
14. Bay leaf - 1,
15. Oil - for frying.

Crush To temper:

1. Cinnamon stick - 1,
2. Cloves - 2,
3. Fennel seeds/Saunf - 1 tsp.

How to make it:

1. Heat oil in a pressure cooker, add oil and put the crushed spices and add the onions, bay leaf,green chilly, curry leaf and saute for 2mins.
2. Now add the ginger-garlic paste and saute a min. Add the tomatoes and saute till they get mashed.
3. Now add the spice powders(turmeric, chilly, garam masala, coriander) and saute till raw smell goes.
4. Add the chicken and put salt and saute till chicken turns lightly white, add enough water and cook for 2 whisltes and cool.
5. Uncover, convert it in to a kadai, add the grinded coconut-cashew paste and boil in sim till you get a rich gravy with oil floating on top. Adjust salt and sprinkle the pepper powder.
6. Garnish with cilantro and serve with steaming rice.

Now going for the chicken pepppery soup....

2. Chicken Pepper Soup:



Ingredients:

1. Chicken - 1/4 kg with bones,
2. Onion - 1 (Finely chopped),
3. Garlic cloves - 3(Chop lengthwise),
4. Green chilly - 1 (Slit lenghtwise),
5. Turmeric powder - 1 tsp,
6. Ginger-garlic paste - 2 tsp,
7. Coriander powder - 2 tsp,
8. Curry leaves and cilantro - for garnish,
9. Coconut milk - 4 tsp,
10. Salt - as per taste,
11. Fresh ground pepper and cumin - 3 tsp,
12. Oil - For frying.

Crush:
1. Cinnamon - 1,
2. Clove - 1,
3. Fennel seeds/Saunf - 1 tsp,


How to make this:

1. Pressure cook the chicken with turmeric, salt and ginger-garlic paste for 2 whistles and cool.
2. Heat oil in kadai, add the crushed spices, onion and garlic, green chilly and saute well.
3. Add the tomatoes and saute till mashed. Add the coriander powder, salt and saute till the raw smell goes.
4. Convert the chicken with stalk in to the kadai and adjust taste.
5. Bring to boil for 5-8mins. Add the crushed pepper-cumin and simmer.
6. Add the coconut milk and leave to boil for 2mins, garnish with curry leaves and cilantro and serve hot.

Note: If you want Soup to be little more tangy, add 2 tsp lemon juice or 1 tsp tamarind juice at the end.

Delicious right?! I had a heavy meal with Chicken 65 and onion raita..

Enjoy!:)