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DAL
CHICKEN CURRY
| Boneless
chicken |
1/2 lb |
| Channa
dal |
1/2 cup |
| Onion |
2 medium |
| Garlic
paste |
1/2 tsp |
| Ginger
paste |
1/2 tsp |
| Mustard
seeds |
1 tsp |
| Red chili |
5 |
| Tomato |
2
(medium) |
| Mango
powder |
2 tbsp |
| Coriander
powder |
3 tsp |
| Chili
powder |
2 tsp |
| Garam
masala |
1 tsp
(curry powder) |
| Oil |
1/4 cup |
| Coriander
leaves |
chopped |
| Butter |
2 tbsp |
| Salt |
|
- Wash and clean the chicken and cut into small pieces. keep it aside.
- Wash
the channa dal and cook until it becomes soft.
- Heat
the pan with oil, add red chili, mustard seeds, curry leaves, fry for a min.
- Add
chopped onion and fry until it becomes golden brown, add ginger paste and garlic
paste, fry until all the aroma comes out.
- Then
add chili powder, coriander powder, mango powder, garam masala and 1/2 cup
water, fry
for 2 mints. Add chopped tomato, salt and mix well.
- Now
add the chicken pieces, fry until the chicken it cooked well.
- Add
cooked channa dal to this.
- Cover
the pan and lower the heat for 5 min.
- Garnish
with chopped coriander leaves.
Recipe by Kavitha Girish, Kuwait |
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