How are you currently at the moment ?, We expect you’re very well and content often. through this web site I will introduce the recipe for cooking Bangalore-style Chicken Curry that is currently extremely popular with various groups, which has a easy and fast method of making relatively, this Bangalore-style Chicken Curry food is in great demand by lots of people, and tastes good also, makes all of your family and perhaps good friends You like it.
Bangalore-style Chicken Curry cuisine is really a dish that’s classified as an easy task to make. through the use of resources which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could be offered at numerous standard functions also. I am certain you will see lots of people who just like the Bangalore-style Chicken Curry dishes that you simply make.
Alright, don’t linger, let’s plan this bangalore-style chicken curry formula with 15 components which are surely easy to acquire, and we have to process them at the very least through 9 measures. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements - Bangalore-style Chicken Curry:
- Prepare 3 tablespoons - light olive oil/ vegetable oil/ sunflower oil
- Provide 2 of large onions, thinly sliced
- Need 6 cloves - garlic, finely chopped
- Get 1 teaspoon of tumeric
- Need 1 teaspoon - ground coriander
- Prepare 1 teaspoon - ground cumin
- Make ready Large bunch coriander
- Give 3 large green chillies, chopped
- Give 8-12 pieces of chicken
- Give 400 ml for chicken stock
- Provide 1 tin unsweetened coconut milk
- Give 1 teaspoon - salt
- You need 1-2 tablespoons - lemon juice
- Get Chilli flakes/ cayenne pepper
- You need of Rice to serve
Bangalore-style Chicken Curry making process:
- In a blender, food processor or Nutribullit blend the green chillies and coriander to form a paste.
- Heat oil in heavy bottom pan. Add onions and cook for 5 mins on a medium heat until softened and golden.
- Add the garlic, tumeric, ground coriander d ground cumin to the pan and cook for a further 3 mins.
- Add the chilli paste to the pan and cook for a further 10 mins on a low heat stirring constantly.
- Add the chicken to the pan and coat them in the spice mixture then add the stock coconut milk and salt.
- Bring to the boil then reduce heat, cover and simmer. Stir and turn the chicken occasionally until the chicken is cooked - around 45 mins.
- Stir in the lemon juice and season to taste with salt & pepper.
- Once the chicken is cooked, transfer to a serving dish and keep warm. Increase the heat and boil the coconut curry sauce until it thickens - around 5 -10 mins. This is also a good time to add more lemon juice, salt, chilli flakes or cayenne pepper to taste.
- Pour over cooked chicken pieces and serve with basmati rice or whatever rice you like and naan bread.
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