Spicy Chicken Curry With Chilly Garlic Sauce

This chicken curry is very easy to prepare and there is no grinding or any other complicated steps involved. The only time consuming part would be sauteing onions. Using kashmiri chilly powder is very important for this recipe because that gives the nice red color to this gravy.

Ingredients

Chicken small pieces(with bones) : 1 kg
Onion(thinly sliced) : 3
Garlic paste : 1 1/2 tbsp
Ginger paste : 1 1/2 tbsp
Tomatoes(chopped) : 2 big
Turmeric powder : 1 tsp
Pepper powder : 1/2 tsp
Kashmiri chilly powder : 2 tsp
Coriander powder : 1 tsp
Garam masala : 1/2 tsp
Asafoetida : a pinch
Chilly garlic sauce : 3 tbsp
Curry leaves : 2 sprigs
Oil : 2 tbsp
Salt to taste

Method

1. Take 1/2 tsp turmeric powder, 1 tsp Kashmiri chilly powder, 1/2 tsp ginger garlic paste and salt in a bowl. Add cleaned chicken pieces into it and marinate for at least 1/2 hour.
2. In a deep wok, heat oil and add sliced onion and salt. Saute until onion become translucent.
3. Add remaining ginger garlic paste and saute until the raw smell goes.
4. Add tomatoes, cover and cook till tomatoes become mushy. Then add all the powders and saute for 2-3 minutes.
5. Add the marinated chicken pieces to this gravy with 2tbsp of chilly garlic sauce, mix well and cook for 8-10 minutes. Mix in between so that it will not stick to the bottom. Then add 1/2 cup of water, cover and cook until the chicken completely done.
6. Off the flame and garnish with curry leaves and chilly garlic sauce.
7. Serve hot with Ghee Rice.

Recipe adapted from here

Elaneer Payasam / Tender Coconut Kheer

Elaneer payasam recipe is very simple and less time consuming, but it's tastes heavenly. 

Ingredients

Tender Coconut water : 3 cups ( 2 tender coconuts )

Tender coconut flesh : flesh from 2 tender coconut
Coconut Milk : 150 ml

Milk : 1 cup
Condensed Milk : 150 ml

Elaichi ( cardamom powder ) : a pinch

Method

Boil whole milk then pour condensed milk, when it becomes thick switch off the flame. Allow it to cool, then add coconut milk and cardamom powder into it and mix well.

Grind 3/4 part of coconut flesh along with enough coconut water, add this paste to the milk mixture.

Cut remaining coconut flesh into small pieces and add to the mixture. Now add remaining coconut water (adjust the amount of coconut water so that the payasam does not become too watery)

Chill the payasam atleast for 30 minutes and serve.