Assamese Chicken Curry

Cooking time
30 mins
4 people




Meal course
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Posted on
500 grammedium-chicken-pieces
1 1/2 cupdiced-onions
2 table-spoonginger-garlic-paste
1 cupdiced-tomatoes
8 numberbaby-potatoes-quartered
1 table-spoonred-chilli-powder
2 table-spooncoriander-powder
1/4 table-spoonturmeric-powder
1/2 table-spoongaram-masala
1 table-spoonvegetable-oil
1 cuphot-water
2 pinchsalt
1 handfulcoriander-leaves
  1. You can always cut the veggies and chicken in advance and do this in a more relaxed pace
  2. Keep a large pressure cooker with on the stove, add the oil, and keep the heat on medium .
  3. Dice the onion into thin pieces, by the time you finish cutting at least half the onion, the oil will be hot.
  4. Add the diced onions (what you cut so far) into the oil, and stir well.
  5. Finish cutting the remaining onion as fast as you can, and add those onion pieces into the cooker as well.
  6. Add salt to taste
  7. Cut the chicken into medium sized pieces when the onions are getting fried.
  8. - Add the chili powder, coriander powder and turmeric powder to the onions and stir well to combine.
  9. - Let the spice powders brown, while stirring frequently.
  10. - Add the chicken pieces and stir well.
  11. - Add the ginger and garlic pastes and mix well.
  12. - Increase the heat, and let the chicken pieces cook, in the meantime dice the tomatoes.
  13. - Add the tomatoes and mix well, and cook till all the ingredients are well blended.
  14. - In the meantime, skin and quarter the potatoes, stir the chicken once in a while.
  15. - Add the quartered potatoes and hot water to the pressure cooker/pan and close it.
  16. Reduce the heat to medium high after the first whistle and cook for about 4 minutes.
  17. Once you open the lid, add the garam masala and coriander leaves. You can also add a few green chillies.
  18. A tasty chicken curry is ready in a matter of minutes. This gravy goes better with rice

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