Boneless chicken curry with chickpeas recipe

hr12
Preparation Time : 30 min Cooking Time : 30 min Serves : 4

Boneless chicken curry with chickpeas is an authentic Karnataka recipe, a traditional recipe prepared with boneless chicken pieces, chicken liver, chicken gizzard are chopped into small pieces and a curry is prepared by adding sprouted chickpeas, it is a coconut based curry with simple spices  which taste rich as a side dish with rice or roti’s. It is one of a healthy chicken curry, a rural Karnataka recipe  popularly known as Hurida badu in Kannada. It is a easy to make recipe with simple ingredients, do give a try and enjoy.

Ingredients:

Boneless chicken – 500 gm cut into small pieces

Chicken liver – 4 – 5 no’s cut into small pieces

Chicken gizzard – 4 to 5 no’s cut into small pieces

Brown Chickpeas (sprouted) – 250 gm

Onion – 1 medium chopped

Oil to fry

salt to taste

Method:

Rinse chicken pieces in water for twice or thrice in water, drain the water in it and set aside.

Pressure cook sprouted chickpeas (black chana) for 2 or 3 whistles by adding 1/2 cup of water and little salt to taste, when it is done drain the water in it, (collect the water from it to cook chicken and set aside.)

hr2

To grind –

hr3

Coconut – 1/2 cup

Onion – 1 medium roughly chopped

Garlic – 10 pods

Ginger – 1/2 inch chopped roughly

Clove – 2 no’s

Cinnamon – 1 medium stick

Coriander powder – 2 tbs

Chilly powder – 2 tsp (adjust to your taste)

Turmeric powder – 1/2 tsp

Coriander – 1 small bunch

Add all the above ingredients in a mixer jar grind it to a smooth paste by adding water to blend it.

hr4

Heat oil in a pressure pan,

hr5

when it is hot add chopped onion and fry until it turns to light brown in colour.

hr6

Add chicken pieces into it and saute in oil, add salt, cook until the water in the chicken gets evaporated, keep stirring

hr7

When the water gets absorbed in the chicken add cooked and drained sprouted seeds into it and saute with chicken for 2 to 3 mins.

hr8

Add grounded paste into it and combine with the curry, fry it for 3 min then add strained chickpeas stock

hr9

Combine with the curry, pressure cook it for 2 or 3 whistles, remove from the flame. When the pressure in the cooker settle down by its own, open the lid and bring the curry to boil.

hr10

Cook it until water gets absorbed completely (to a thick in consistency),

hr11

Remove from the flame and enjoy as a healthy chicken curry with roti or rice.

Note –

You can prepare this curry with whole green gram, split peas with bone less chicken pieces with same procedure.

 

 

Tags: , , , ,
You can leave a response, or trackback from your own site.

Leave a Reply

Website Designed and Developed By Idaksh Technologies