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Chicken Curry with Rice


Chicken Curry with Rice





**For the Chicken Curry:**
– 1 kg chicken, cut into pieces
– 2 large onions, finely chopped
– 2 tomatoes, pureed
– 1 cup yogurt
– 3 tablespoons oil or ghee
– 1 tablespoon ginger-garlic paste
– 2 green chilies, slit
– 1 teaspoon turmeric powder
– 2 teaspoons red chili powder
– 1 teaspoon coriander powder
– 1 teaspoon cumin powder
– 1 teaspoon garam masala
– 1 teaspoon fenugreek leaves (optional)
– Salt to taste
– Fresh coriander leaves, chopped (for garnish)


**For the Rice:**
– 2 cups basmati rice
– 4 cups water
– 1 tablespoon ghee or oil
– Salt to taste


**Preparing the Chicken Curry:**

1. **Marinate the Chicken:**
– In a bowl, mix the chicken pieces with yogurt, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes.

2. **Cooking the Curry:**
– Heat oil or ghee in a large pan over medium heat.
– Add the finely chopped onions and cook until golden brown.
– Add the ginger-garlic paste and green chilies, sauté for 2-3 minutes until the raw smell disappears.
– Add the tomato puree and cook until the oil starts to separate from the mixture.
– Add coriander powder, cumin powder, and garam masala, and cook for another 2 minutes.
– Add the marinated chicken and mix well, ensuring the chicken pieces are well coated with the masala.
– Cover and cook on medium heat for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.
– If the curry is too thick, add a little water to achieve the desired consistency.
– Add fenugreek leaves (if using) and adjust salt to taste.
– Garnish with fresh coriander leaves before serving.


**Preparing the Rice:**

1. **Rinse the Rice:**
– Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.

2. **Cook the Rice:**
– In a pot, bring 4 cups of water to a boil.
– Add the soaked and drained rice, salt, and ghee or oil.
– Cook on high heat until the water starts to boil again. Reduce the heat to low, cover, and let it simmer for 10-12 minutes, or until the rice is fully cooked and the water is absorbed.
– Fluff the rice with a fork before serving.

– Serve the hot chicken curry with steamed basmati rice. You can garnish the dish with additional fresh coriander leaves and a side of sliced onions and lemon wedges.

Enjoy your delicious homemade chicken curry with rice!


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