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Chicken Dhal Curry recipe | Preparation time: 30 minutes to 1 hour |
| READ REVIEWS (0) | | This is a good dish which could be served with Rice or breads. | | | | | | Ingredients |
- ½ kg Chicken – skinned & cut into small pcs. Wash, drain & keep aside
- ½ cup Channa Dhal (split yellow lentil)
- 2 med. Size Onions finely minced
- Ginger paste – ½ tspn
- Garlic Paste – ½ -3/4 tspns
- 1 tspn. Mustard Seeds
- a few Curry leaves
- 6 dry Red Chillies – deseeded
- Salt to taste
- chillie Pwd. ½ - ¾ tspn
- Corriander powder – 1tspn
- Mango powder – 2 tspns
- Oil-4-6 tbspns
- 2 med.size Tomatoes - finely minced
- Garam Masala – ½ - ¾ tspns
For Garnish
- Chopped Corriander leaves –2 tbspns
| Preparation Method |
- Wash the Dhal & cook till soft (say for 10 mins). Keep aside.
- Heat Oil in a vessel, when Oil is hot, add the minced Onions, dry red chillies, Curry leaves & Mustard Seeds, fry till Onions are transparent & the Mustard seeds crackle – now lower flame & add the Ginger & Garlic Paste & fry for 2 mins,
- add Chillie Powder, Corriander Powder, Mango Powder & fry sprinkling a little water so that the masala does not burn – fry till oil comes to the surface & a nice smell arises, at this stage add the chopped tomatoes & salt to taste mix well & continue to fry till the tomatoes are soft, now add the chicken pieces mix well & keep frying for about 8-10 mins – after this add the cooked Dhal & water mixture, mix well cove & leave to simmer for 5 mins (so that the chicken cooks) – open & check if the chicken as cooked & the gravy has obtained its thickness – Remove from heat, garnish with freshly chopped coriander leaves.
Note: For a Variation
- You could add 2 boiled, skinned & cubed Potatoes too to the Curry – this you could do at the stage when adding the Dhal.
- Goes well with Chappatties/Parathas or Plain steamed Rice.
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