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Spicy Fennel Chicken Curry

Spicy Fennel Chicken Curry
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Spicy Fennel Chicken Curry Recipe, How To Make Spicy Fennel Chicken Curry Recipe

How to makeSpicy Fennel Chicken Curry?How to cookSpicy Fennel Chicken Curry?Learn the recipeSpicy Fennel Chicken Curryby vahchef.For all recipes visit vahrehvah.com

Authentic recipe shared by my Mother. Doesn't matter how old we are; certain flavors would remind us the nostalgic memories of our child hood.

About Recipe

How to make Spicy Fennel Chicken Curry

(3 ratings)
0 reviews so far
Prep time
60 mins
Cook time
60 mins
Total time
120 mins
Spicy Fennel Chicken Curry
Author : Vahchef
Main Ingredient : Chicken
Servings : 6 persons
Published date : November 28, 2016


Ingredients used in Spicy Fennel Chicken Curry
• Chicken - 1000 grams.
• Onions - 4 large.
• Tomatoes - 1 large.
• Garlic - 20 clove.
• Ginger-garlic paste - 2 tablespoons.
• Green chillies - 8 piece.
• Lemon juice - 1 tablespoons.
• Oil - 3 tablespoons.
• Fennel seeds - 3 teaspoons.
• Pepper powder - 3 tablespoons.
• Desiccated coconut - 2 tablespoons.
• Cumin powder - 1/2 tea spoon.
• Coriander powder - 1/2 tea spoon.
• Garam masala powder - 1 tea spoon.
• Turmeric powder - 1 tea spoon.
• Red chili powder - 1/2 tea spoon.
• Cinnamon - 2 piece.
• Cardamom - 4 piece.
• Salt - to taste.
Method:

Marinade: (For 3-6 hours) Chicken ? 1 kg Ginger-Garlic Paste ? 2 tbsp Red Chilli Powder ? 1 tsp Garam Masala Powder ? ½ tsp Turmeric ? ½ tsp Salt ? 1 tsp Lemon Juice ? ½ tbsp Pressure Cook: (For one whistle) Oil ? 1 tbsp (table spoon) Fennel Seeds (Saunf) ? 1 tsp Cinnamon ? 2 Inches Cardamom ? 3-4 pieces Onion ? 800 grams (Chopped into thin Slices) (3 big or 5 small) Garlic ? 3-4 pods Tomato ? 1 (chopped) Salt ? 1 tsp Add little oil + Fennel Seeds + Cinnamon Stick + Cardamom + onion + Garlic + pinch of Sugar. Fry till onion is translucent. Add chicken + tomato + salt. Close the cooker lid and cook till 1 whistle. Frying: Oil ? 2 tbsp (table spoon) Curry Leaves ? 10-12 Garlic ? 8-10 pods (Finely chopped) Green Chillies ? 8-10 (Finely Chopped) Fennel Seeds (Saunf) ? 2 tsp Cinnamon (1 Inch) + Clove (5 pieces) + Cardamom (3 pieces) ? (Powdered) Cumin Powder (½ tsp) + Coriander Powder (½ tsp) + Garam Masala Powder (½ tsp) + Red Chilli Powder (½ tsp) + Turmeric Powder (1/2 tsp) Kasuri Methi (1/2 tsp) + Dry Mint Leaves (1/2 tsp) ? Optional Desiccated Coconut ? 2 tbsp Pepper Powder ? 3 tsp Salt ? 1 tsp Lemon ?1/2 Piece Fresh Coriander ? 2 tbsp chopped for garnishing 1. In a frying pan add 1 tbsp oil in the frying pan + Fennel Seeds + Powdered (Cinnamon + Clove + Cardamom). 2. Add Curry leaves + Green Chillies + Garlic. Fry for 2-3 mins 3. Separate gravy from boiled meat. Add only gravy + Turmeric + Cumin Powder + Coriander Powder + Garam Masala Powder + Red Chilli Powder. Fry till oil separates. (around 10 mins) 4. Add boiled meat + Karsuri Methi + Mint leaves + Desiccated Coconut. Close and cook for 10-15 minutes. 5. Add Pepper Powder + Fresh Coriander + Lemon.






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