Indian Chicken Curry With Mixed Vegetables - a one pot meal for easy weeknight days
Course: Main Course
Keyword: Indian chicken curry with mixed vegetables
Author: Sukanya Ghosh
500 gmChicken curry cut, small size
1Potato, cut into chunks
2Carrots, cut into roundels or small batons
1Green capsicums, diced medium
8-10Green beans, cut into 2inch
1Tomato, ripe, puree
1Tomato, ripe, cut into chunks
1tspkashmiri Red chilli powder
Salt and sugar to taste
Wash the chicken pieces thoroughly. Smear them well with salt, turmeric powder and half of of ginger paste. Rub little mustard oil well and keep aside for aleast 30 - 60 min.
Prepare all the ingredients as listed above.
Heat a kadhai and add the mustard oil till it is smoking hot.
Throw in chopped onion, green chillies, garlic and whole spices (black pepper, cardamoms, cinnamon, cloves)
Once the onions are translucent, garlic becomes lightly browned add the chunks of tomatoes. pan roast them on high till they are soft and lightly roasted. Once done slot the pieces of tomatoes out of the kadhai.
Add all the vegetables and lightly fry them.
Add the chicken pieces now and fry them on high heat till the chciken becomes lightly browned.
Add the onion -ginger paste. keep frying and follow it by tomato puree. Add all the ground spices. Keep sauteing on medium heat till the chickens and vegetables are well coated with the spices. Add the roasted chunks of tomatoes back into the kadhai.
Cover and cook on low heat till done. If you need more gravy, add 1 cup hot water, bring it to rapid boil, adjust the seasonings.
Squeeze fresh lime juice before taking it off the heat. Serve it with steamed rice.