Chicken Curry (Chicken Curry Cooked in a Claypot)

Back in the days, pots were the cooking range for preparing dals, curries, rice, etc.. People say, food cooked in clay pots always taste good. I must say it's true after a couple of tastings. When we cook food in clay pots, the pot absorbs the excess oil, and it contributes to healthy way of cooking our food. Meat gets cooked well and remains tender and juicy. 

Make sure you cure the newly bought clay pot before use.

To Make This Recipe You'll Need : 

Chicken	500 grams
Oil	1 Teaspoon + 2 Tablespoons
Poppy Seeds	2 Tablespoons
Peppercorns	1 Teaspoon
Star Anise	2 (I used 2, but I recommend to use 1 )
Desiccated  Coconut Powder (or) Dry Coconut Powder	½ Cup
Onion ( Medium Sized, Chopped)	2
Tomato (Medium Sized, Chopped)	2
Ginger – Garlic Paste	1 Tablespoon
Red Chilli Powder	1 Tablespoon
Coriander Powder	1 Teaspoon
Salt	To Taste

                                           

                                           

                                              

                                           

          

          

          

Oil and Salt.

  Method :

Begin by adding oil (1 tsp) to a small pan and fry the Poppy seeds, Star Anise, and peppercorns. (You could also dry roast the above ingredients which will work absolutely fine.)

Next, collect them into a mixer, add the coconut powder, enough water and grind it into a fine paste.

 Now, heat oil (2 Tbsp) in the clay pot, add chopped Onions, fry until it turns translucent, add chopped tomatoes followed by dry spices and ginger garlic paste. Mix well and cook until the onions and tomatoes form like gravy.

Now, add the chicken pieces followed by water as needed and cook until the chicken gets done. (About 15 to 20 mins on medium flame). Keep checking the chicken, so that it doesn't turn tough which generally happens when you over cook the chicken. Finally, add the coconut + other spice masala paste and cook further for 5 mins.

Add more water if you want more gravy and cook for 5 minutes.
 Garnish with coriander leaves and serve. 

Enjoy :)

Note: You could also use, 1 Teaspoon of Fennel seeds (Saunf) instead of  Star anise.

You Might Also Like : 

1. Honey Chilli Potatoes

2. Sponge Cake For Pastries

3. Chaat Bowls

4. Bread Bowls

5. Quick Easy Microwave Palakova (Dessert)

Bottle Gourd Kofta Curry / Lauki Koftha Curry / Calabash Koftha Curry / Opo Squash Koftha Curry/ Bottle Gourd Kofta Curry/ Cucuzza Kofta Curry

There may be many people like me, who skip their meal when mommy serves the regular, old-fashioned bottle gourd curry. Well, I know, bottle gourd is very good for health. It contains more amount of water which is good for digestion, it keeps us fresh during summer, the bottle gourd juice helps treat ulcers and acidity. It's a blessing in disguise!! So, if you are like me, skipping the meal because of the same variety of bottle gourd curry, you are at the right place!! You will enjoy your meal as well as receive nutrients from the bottle gourd.  Bottle gourd 'kofta' curry is just the opposite. You will not skip your meal at all. Generally, this curry is made in a richer version. Today, I just made a simple and easy version using the basic gravy base, i.e, tomatoes, onions, and coriander. This curry can be eaten with plain rice, chapatis. while the richer version is mostly preferred with flat Indian bread. Feel free to adjust the seasonings according to your taste and also you can make the kofta balls instead of oval shape.

To Make The Koftas. You Will Need :

Bottle Gourd (Grated)	275 Grams
Red Chilli Powder	1 Teaspoon
Chickpea Flour / Besan	4 Tablespoons
Ginger - Garlic Paste	More than ½ Teaspoon
Salt	½ Teaspoon (or) To taste
Oil	As required  to deep fry the koftas  ( No Picture)

And Oil.

To Make The Gravy You Will Need : 

Onion,  Tomato  and  Coriander  Puree	3 medium-sized Tomatoes+ 3 medium-sized onions + ½ bunch  of fresh Coriander
Red Chilli Powder	1 ½ Teaspoon
Coriander Powder / Dhania Powder	1 Teaspoon
Ginger – Garlic Paste	1 Teaspoon
Turmeric	½ Teaspoon
Salt	½ Teaspoon (or) to taste
Oil	3 Tablespoons
Coriander	To Garnish ( No picture)

I did not grind into a smooth paste. It gives a good texture when its slightly coarse.

 Oil and Coriander.

Method : 

Begin by peeling the skin off, grate the bottle gourd and squeeze out the water from it (save the water to use it in the gravy)  

To the grated bottle gourd, add all the spices and the flour, mix well, shape them and fry in the hot oil until golden brown. 

   

Now, to make the gravy, add oil to the pan,  followed by the puree (when the oil gets hot), add the spices and cook until the oil starts separating from the puree.

When the puree gets thickened add the bottle gourd water and cook for a further 3 to 4 minutes. Add the koftas to the gravy and garnish it with coriander.

And garnish with coriander!! 

Ready to relish :)

Notes :1.  To make this curry, follow the same procedure but adjust the seasonings according to your taste. Your grated gourd may weigh less or more than 275 grams. You could also taste your grated gourd mixture before frying.   

2. You could also add whole garam masalas to the oil while preparing the gravy. Let the spices slightly get colored and add the puree.

You Might Also Like : 

1. Chaat Bowls

2. Mutton Biryani ( Kacchi Biryani Style)

3. Honey Chilli Potatoes

4. Green Chutney

Thank you For Visiting  Blessy's  Kitchen :)

Baby Potato Curry

To Make This Recipe You will need :

Baby  Potatoes	250 Grams
Tomatoes	2
Onion	1
Green Peas	½ Cup
Almonds	1 Tablespoon
Cashewnut	1 Tablespoon
Garam Masala’s	Cardamom, Cinnamon etc
Oil / Ghee	5 Tablespoons
Green Chilli Paste	1 Teaspoon
Ginger – Garlic Paste	1 Teaspoon
Red Chilli Powder	To taste
Coriander Powder	1 Teaspoon
Turmeric Powder	½ Teaspoon
Salt	To Taste
Red Colour	2 pinches diluted in 1 TBSP of water
Milk or Cream	3 to 4 Tablespoons
Curry Leaves	5 to 10
Kasuri methi	1 Tablespoon
Coriander	For garnish

 Method :

Boil the Baby potatoes and Peas.

To a hot kadai add 2 to 3 Tablespoons of Oil / Ghee

Next add sliced Onion, fry until it turns slight brown in colour

Cool that mixture and make it into a fine paste.

Also make fine puree of tomatoes, Cashewnuts and Almonds.

Now, add oil to the hot kadai and add all garam masala’s , (except kasuri methi) curry leaves, ginger garlic paste, green chilli paste, onion paste, tomato puree and cook it until it starts to leave oil.

Next add cashewnuts – almonds paste. Cook it for further 1 minute.

Now add Red chilly powder, coriander powder, turmeric powder, salt, red food colour.

 To this mixture add boiled Baby potatoes and peas. Cook for further 2 minutes.

 Add cream, Kasuri methi and cook for more 1 minute.

Garnish with Coriander leaves and serve.

*** You can also add 1/2 Teaspoon of garam  masala powder.

Here in the above picture i forgot to add the pic of Onion Paste  and adding of cream. Do not forget to add them while you cook.

If You like the recipe of Baby Potato Curry , then do let me know in your comments below. If you happen to make Baby Potato Curry in other method then please let me know in your comments.