Indian Chicken Curry With Mixed Vegetables
Indian Chicken Curry With Mixed Vegetables - a one pot meal for easy weeknight days
Ingredients
- 500 gm Chicken curry cut, small size
- 1 Potato, cut into chunks
- 2 Carrots, cut into roundels or small batons
- 1 Green capsicums, diced medium
- 8-10 Green beans, cut into 2inch
- ½ cup Green peas
- 1 Onion, diced
- 1 Onion, paste
- 1 Tomato, ripe, puree
- 1 Tomato, ripe, cut into chunks
- 2-3 Green chillies
- 2 tbsp Ginger paste
- 6-8 Garlic pods
- 2 tbsp Turmeric powder
- 1 tbsp Cumin powder
- 1 tsp kashmiri Red chilli powder
- 5-6 Black pepper
- 2-3 Cardamoms, green
- 4 Cloves
- 1 Cinnamon, small
- Salt and sugar to taste
- 4-5 tbsp Mustard oil
- 1 tbsp Lemon juice
Instructions
- 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.