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Chicken Curry In East Indian Temprade Masala

Updated: Jan 8

An East Indian chicken curry which is a green paste curry. Here this green masala has no coriander leaves, its the coriander seeds and other spices that make up this lovely delicious curry.

Ingredients 500 gms chicken pieces , marinate in a tsp of ginger garlic paste and salt to taste.

For the Masala Roast the below dry spices 2 tbsp Coriander seeds 1tsp cumin seeds 2 cardamom 1 1/2 inch cinnamon 1/2 tsp rice

1/4 cup desiccated coconut

Then take 1medium size onion sliced and stir fry till lightly browned add desiccated coconut and lightly fry. Add 1/2 tsp turmeric powder , little bit of tamarind and grind the dry spices and the fried onions altogether adding just enough water.

Ingredients 2 3 sliced onions 3 or 4 green chillies chopped 7 garlic cloves sliced 1inch ginger finely chopped

Method Add some amount of oil. Stir fry the sliced cloves of garlic , finely chopped ginger ,lightly, then add the sliced onions and stir fry till lightly browned. Add the chicken pieces, green chillies and stir fry for a minute. Now add the ground masala and mix well. Now add just enough water. Bring to a boil . Lower the flame. Adjust the seasoning , allow to cook till done, Lastly add 1/4 cup finely chopped green Coriander leaves.

For the cabbage and Carrot vegetable.. Just add few curry leaves, mustard seeds. Then add the carrots thinly sliced and cabbage. Mix well. add salt and pepper to taste and a mix of 1/4 cup finely chopped mint and Coriander leaves.

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