Thursday, 24 October 2013

Ladakhi Chicken Curry

June this year we had been to Ladakh  by road trip from Kashmir.
After reaching Leh,we stayed in Oriental Guest house where the cook served us local Ladakhi Chicken which is a very light preparation-
No garam masala,cumin/corriender or turmeric powder.

Onion paste:2,large
Garlic paste:8 cloves of garlic
Ginger paste(freshly paste):1 tsp 
Tomato paste:3,medium:1 tsp
Kashmiri chilli powder
Kashmiri chilli(whole):2
Mustard seeds:1/2 tsp 
Vegetable oil:2 tbsp
Salt to taste
Chopped coriander leaves:2 tbsp


Heat the oil in a frying pan and temper whole chillies & mustard seeds.

Add the chicken when mustard seeds start to splutter

Fry over a medium heat for few minutes then remove from the pan before the colour changes and set aside.

Add onion,ginger-garlic and tomato paste,chilli powder into the same pan and fry over a medium heat until softened.
Add little water if it appears too dry.
Add the chicken & salt and stir till the masala is well coated.
Cook till the chicken is tender.
Remove from the heat.
Add fresh coriander leaves and serve hot with steamed rice.

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