Wednesday, 18 December 2013

Spicy Fried Chicken Curry

The other day when I was going to make chicken I thought of making something different apart from the regular chicken curry or chilli chicken or so. This dish came on my mind on the fly when I was sautéing my onions for my regular chicken curry, I thought why not to make a paste out of the masala and then add to it the dish. Also thought why not frying the chicken before adding to the gravy. Since the chicken is fried before making the curry hence the name Spicy Fried Chicken Curry. 

Chicken -1kg
Onion – 4 medium
Tomato- 2 medium (or 3 tsp curd)
Green chillies (chopped ) - 1-2
Dry Red Chilli – 2
Bay Leaf – 2
Potato – 4 to 5
Ginger Garlic Paste – 2 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp or more as per your taste
Coriander powder - 1 tsp
Jeera powder – 1/2 tsp
Garam masala powder - 1 tsp
Salt to taste

  • Clean the chicken pieces nicely and marinate it with salt and a pinch of garam masala powder.
  • Chop the onion , tomato and green chilli.
  • Heat oil in a kadai.
  • Put Dry red chilli and bay leaf.
  • Add ginger garlic paste and sauté for a minor so.
  • Add the onions and sauté till almost brown.
  • Add the tomato or curd and green chilli.
  • Saute till the tomatoes become mushy.
  • Add turmeric powder,red chilli powder,coriander powder,jeera powder and salt.
  • Saute nicely till the oil separates and the raw smell of the masalas vanish. You can little water if you feel the masala is burning.
  • Switch off the flame and let the onion-tomato masala cool down.
  • Meanwhile heat some oil in a different kadai.
  • Add the chicken pieces and fry till golden brown. Remove them to a plate.
  • Fry the potatoes too till golden brown. Remove them to a plate.
  • Grind the onion-tomato masala to a smooth paste.
  • In the remaining oil, add the masala paste and sauté for a min or so.
  • Add some water and let it come to a boil.
  • Add the chicken and potato pieces.
  • Reduce flame, cover and cook on very low flame for 15 to 20 minutes.
  • In a small pan , heat some oil , once hot switch off the flame and add a ½ tsp red chilli powder and the remaining garam masala powder and pour this over the chicken curry.
  • Serve hot this delicious Spicy fried chicken curry with rice/roti/naan.


Monday, 16 December 2013

A Sweet Welcome to my blog ... with Mango Pista Kulfi ...

Helloss ....

Firstly thanks for visiting my blog.I hope you have a great time here.

I am Lakshmi and I am BIG FOODIE and hence the blog. I am a Software Engineer, who loves to squeeze time out to cook for hubby.

Though I am passionate about cooking, I am not yet an expert in cooking and believe in the motto "TRY and TRY until you SUCCEED". Being a Malayali married to a Bengali .. you will find mainly Bong and Mallu dishes in my blog.

I love trying out different cuisines by going through different blogs, watching cookery shows , asking my mom,aunts or mom-in-law. 

The credit for the photographs go to my hubby , who is also a great cook(would be posting some of his recipes too).

Do feel free to write to me for any queries or suggestions or recipes at

To start with I thought of posting a YUMMY Mango Pista Kulfi....


1 litre Full fat milk
250 gms sweet khoya
1 Ripe Mango
Few Pistachios


  • Remove the skin and seed of the mango and make a puree out of it.
  • Cut the pistachios into small pieces.
  • Boil the milk till it reduces to 3/4th.
  • Add Khoya.
  • Now you can see that the milk has started to thicken slightly.
  • Take off from flame and cool it till warm.
  • Add the fresh mango puree and pistas.
  • Mix nicely.
  • Pour it in kulfi moulds, i didnt have kulfi moulds hence set them in a heart shape chocolate box.
  • Set it in fridge for 2 hours or till set.
  • To demould run a unsharp knife round the corners or if you have set in popsicle or kulfi moulds then run them over warm water for few seconds.

And Serve....

Enjoy this cold Yummy Mango Pista Kulfi....

Note : You can add sugar if you want it more sweet.

~~ Lakshmi