CHICKEN CURRY

Chicken Curry

This is a simple homemade chicken curry with less spices and masala. Consuming too much of masala products in food is not healthy, so once in a while try out this easy and healthy recipe from our traditional cook book.

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Prep Time 15

Cook Time 40

Servings: 4 people

Course: curry, Lunch Recipe, Main Course

Ingredients Method

Ingredients

500 gm Chicken
2 cup Small onion (chopped)
1 cup Coconut
1 tbsp Crushed Ginger
5-10 nos Cashews
¼ tsp Turmeric Powder
3 tbsp All purpose Chilli Powder (Kuzhambu milagai powder)
Curry leaves

Method

Clean and wash chicken pieces and set it aside.
Grind 1 cup of coconut and cashews into a smooth paste by adding enough water.
In a cooker add 3-4 tbsp oil, add onions, curry leaves, crushed ginger and saute for 10 min.
Now add chicken and saute till water comes out of it.
Add ¼ tsp turmeric powder, salt and saute for 10 min in medium flame.
Add 3 tbsp All purpose Chilli Powder (Kuzhambu milagai powder) and saute. (Adjust chilli powder according to your spice levels)
At this stage add grinded coconut mix and 2 cups of water. Give it a boil.
Keep it for 2 whistles in cooker and then another 15 min in low flame.
Ready to be served with rice or dosa.

Tags: chicken, Curry, Lunch, Side Dish

TARO ROAST

BITTER GOURD CURRY

Hi.. This is Sindhu. Welcome to my Blog or to the 'Spoon of Goodness'!

I was an Educationist by profession, an ambitious traveller, crafter by hobby & explorer of foods by passion.

Cooking, is the art or survival skill, experienced by most individuals atleast once in their lifetime. Food & Nutrition was the stream which enlightened me on our traditional Indian foods, where food was medicine for most of our ailments and health discomforts. As seasons aged, the traditions too aged to be faded with time.

Nowadays food is all about status quo and adaptation from various continents. In Millennials era the food platter itself changed, not to mention about the grains, Millets and legumes being replaced with Oats and Quinoa. There are still lots of unexplored areas in our traditional Indian food which we are unknowingly selling to the 'Modern' food. The fact we forgot was how our very own country was so rich with its own traditional wisdom of processing, preserving and the therapeutic properties attached to it.

We all love to explore different food varieties and I being a foodie can relate how my taste buds linger with all the different aroma of foods. No harm in trying out different cuisines and varieties. But let’s also dedicate some time towards our ancient therapeutic food cooking style, thereby maintaining our health towards a healthy lifestyle which can be passed on to our next generations.

This blog is all about healthy foods which can be cooked on a daily basis and which compensates the nutrients value. I have tried to gather all these recipes from my family lineage, the traditional south Indian style and also from my friends and relatives. Let's cook healthy and hold justice to the saying, ‘Food is medicine’!

Cheers,