Telangana chicken curry
Author: Ujwala Chintala
Recipe type: Main Course
Cuisine: Indian
Serves: 4
- 1- Whole chicken
- 3-4 tbsp - healthy oil
- ½ tsp - cumin
- 1 approx 3-inch Chinese spicy cinnamon
- 1 Onion
- 5-10 green chilies depending on your spice level - optional
- ½ tsp - turmeric powder
- 1 tsp - fresh ginger garlic paste
- Pink Himalayan salt
- 2 tbsp - hot chili powder
- 1 tbsp - fresh ground coriander powder
- ⅛th tsp - fresh ground garam masala (1 part cloves, 1 part Chinese cinnamon)
- ¼ cup - fresh ground coconut
- 1 cup - cilantro
- Pour oil in a thick-bottomed pot. Heat to medium.
- Add cumin. Fry till golden brown.
- Add green chilies and onion. Fry till golden brown.
- Add turmeric powder and ginger garlic paste. Stir.
- Add chicken. Stir and cook till raw color is gone for about 10 minutes.
- Add salt, chilli powder, coriander powder.
- Stir occasionally, close lid and cook for 20 minutes. If gravy becomes thick, add some water.
- Add coconut and cilantro. Mix well.
- Serve hot with rice or roti.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/telangana-chicken-curry/
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