The Cook Book

Bangalori Chicken Curry

Bangalori Chicken Curry ccexpress
Hiya! Today we will discuss about Bangalori Chicken Curry

Ingredients:

Chicken 1 kg
Potatoes 4
Chopped onion 1 cup
Yogurt 1 cup
Raw fried onion 2-3 tbsp
Boiled & ground almonds 1 tbsp
Ginger garlic paste 1 tbsp
Salt 1 tsp
Coriander powder 1-1/2 tsp
Red chili powder 2 tsp
Turmeric 1/2 tsp
Curry leaves 10-12
Whole spices 1 tbsp
Oil 1/2 cup

Method:

Marinate chicken with yogurt, ginger garlic and salt for 30 minutes.
Now heat oil, put onion whole spices and curry leaves and fry it.
Then put chicken, red chili powder, turmeric, coriander powder and more yogurt and fry it.
Then add potatoes and cook for 5 minutes.
Now put 2 cups water, cover it and tender it.
Then add fried onion and almond paste, simmer it and serve with naan.

Bangalori Chicken Curry

Most Popular

Latest Recipes

Cheese bites ccexpress

Cheese Bites

Ingredients: Cheddar cheese – 12 ounces Egg whites – 3

Untitled 1 4

Roasted Cherry Tomatoes with Angel Hair Recipe

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally until tender yet firm to the bite, for 4 to 5 minutes. Drain; reserving a small amount of cooking water.

recipe image legacy id 683480 10

Sweet & spicy wings with summer slaw

Heat oven to 200C/180C fan/gas 6. In a large bowl, mix the curry paste with 2 tbsp mango chutney and some seasoning. Tip in the wings, toss to combine so they are well coated. Lay the wings in a single layer on a large baking tray or two smaller ones. Roast for 40-45 mins until cooked through and golden (or barbecue, turning, until cooked through). Meanwhile, mix the radish and cucumber with the mint, remaining mango chutney and lemon juice. Transfer to a serving bowl. Pile the wings on a big plate and serve with summer slaw and rice, if you like.

Chip shop curry sauce

Heat the butter in a large saucepan over a medium-low heat and tip in the onions, garlic and ginger and fry for 12-15 mins until soft but not coloured. Stir in the curry powder, turmeric, raisins, vinegar and star anise, and fry for 1 min more, then pour in the chicken stock, bring to the boil and simmer very gently for 30 mins, stirring so it doesn’t catch on the bottom. Lift out the star anise, mix the cornflour with 2 tbsp water and stir into the sauce. Simmer for 5 mins, stirring constantly until you have a thickened silky sauce. Pour into a blender and blitz until smooth, or use a hand blender. Squeeze in lemon juice to taste. Use this sauce to make a curry for your Christmas leftovers whether its sprouts, turkey, or simple roast potatoes. If freezing the sauce, leave to cool, pour into a container and freeze, then defrost and reheat when you’re ready to eat.

cumin spiced roasted carrots

Cumin-spiced roasted carrots

Put the carrots, thyme, rosemary, garlic, star anise and bay leaf in a saucepan and just cover with water. Season well with sea salt and bring to the boil. Simmer the carrots slowly for about 30 mins until soft and tender, then remove from the heat and allow to cool. Once cooled, remove the carrots from the water with a slotted spoon, pat dry with kitchen paper, transfer to a plate and put in the fridge for 20 mins until completely chilled. In a large frying pan, heat the olive oil to just under smoking, then fry the carrots for about 5 mins until golden brown all over. Turn the heat down, add the butter and cumin seeds, roll the carrots around until they are lovely and glossy, then remove and serve.

recipe image legacy id 5571 12

Chicken with roots & chickpeas

Heat oven to 220C/fan 200C/gas 7. Toss the chicken, oil, vegetables and seasoning together with some salt and pepper. Roast for 40 mins, shaking the pan every so often. When the chicken and vegetables are cooked, lift the chicken onto plates, then put the roasting tin over a high heat. Tip in the chickpeas and tomatoes and bring to a simmer. Cook for a few mins, then stir in the coriander, if using. Serve with the chicken.