I have tried adding coriander paste to the recipe as I tried with other fish like this as I love the flavour of coriander leaves with fish and even I tried withchicken too
CorianderChickencurry is one such finger licking curry that goes out well with steamed rice for lunch, idly, dosa, chapathi, parotta for dinner or breakfast
Onion raita or any varieties of raita goes perfect with this biryani. ) This tasty biryani is prepared using freshly ground curry leaves and pepper powder
coriander powder. Serve hot garnished with some kasuri methi (dried methi leaves). Methi (which is normally slightly bitter) went so well withchicken and the spices complemented the gravy perfectly
Then, put the chicken pieces and fry in a pan with oil. Heat a pan with little amount of oil, add pepper, dry chili, channa dhal, curry leaves, chopped ginger and garlic
Now add the chicken pieces, coriander powder, cumin powder and rest of the turmeric powder. Plan was to prepare chickenwith simple spices, in a lightly flavored curry
Then, put the chicken pieces and fry in a pan with oil. Heat a pan with little amount of oil, add pepper, dry chili, channa dhal, curry leaves, chopped ginger and garlic
There are many variations to make a basic chickencurry recipe and today I love to share this chickencurry that is prepared with few fresh ingredients from the kitchen pantry
So this green chickencurry is made withcoriander paste. If you find this post useful, please share it with your friends in google+, facebook or twitter
Serve the chickencurrywithcoriander rice. For the ChickenCurry. Gently stir in the curd, cover the pan and cook the chicken on a low heat for approximately half an hour or till the meat is tender
While preparing the chutney i had freshcurry leaves to garnish boiling sambhar thought of trying coconut chutney along with both curry leaves and coriander leaves
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