This easy, tasty & healthy chicken curry is prepared using buttermilk; in Ayurveda, buttermilk is considered an extremely beneficial food for human health.
Quantity: About 3/4 kg chicken meat
Marinate the chicken pieces for 20-30 minutes in:
- 1/2 liter buttermilk,
- 1/4 tsp. of turmeric powder,
- 1/2 tsp. of any garam masala – according to preference of flavour ( – my preference of garam masala for this recipe is malvani garam masala),
- Salt – according to preference of taste.
- Sauté finely sliced pieces of a big onion in adequate quantity of warm, any mild-flavour, vegetable oil,
- Add finely sliced pieces of two medium tomatoes to the translucent onion mixture,
- Add finely sliced pieces of two green chillies to the mixture for mild-pungent flavour – these chillies are tiny and slender, with fresh pungent flavour,
- Blend the mixture with finely mashed pieces of a small piece of a ginger root,
- Combine the mixture with marinated chicken pieces and the marinade, and cook the chicken curry in low heat until the chicken pieces become soft,
- Blend the warm curry with two tbsp. of dry fenugreek leaves/kasoori methi – slightly warm dry fenugreek leaves/kasoori methi in a non-stick pan, slightly crush the fenugreek leaves by hand before blending the dry fenugreek leaves with the curry.
Serving size: Approximately 4
Wishing You a Wonderful Day
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I am Sylvia Miranda, the author of the blog masalahealth.com: A blog of innovative and healthy food recipes written in an unorthodox format. I am a recipe developer. I have an inherent ability to create recipes with new flavours using natural ingredients — I create both vegetarian and non-vegetarian recipes, for this I usually use less number of ingredients to keep the recipe simple and easy, which are certainly tasty and are beneficial to health in general. Each recipe is written according to my awareness of the recipe when I create it, in a writing skill which is very easy for the reader to comprehend.
The Recipe of (Creamy&Delicious) ChickenCurry
Coconuts are highly nutritious and rich in fibre, vitamins and minerals. For making curry paste I usually include coconut meat, in this recipe I experimented merging the benefits of buttermilk with the flavour and nutrients of coconut meat.