Chicken Rasam or Kozhi rasam is a popular south Indian – chicken soup made with chicken stock flavoured with garlic, pepper and cumin seeds.
Make South Indian Turkey Curry in just 4 quick steps…,
1Kg – Turkey / VaanKozhi (Curry Cut Medium Sized Pieces with Skin)
1/2 of a coconut (Grated or Chopped into Small Pieces)
1- Big onion
1 inch – Ginger (Small Piece)
2 pods – Garlic
1 spoon – Cumin Seeds / Jeera
1 spoon – Fennel Seeds / Sombu
3 spoons – Red Chilli Powder
3 spoons – Coriander Powder
1/4 spoon – Turmeric Powder
1/2 spoon – Mustard Seeds
Few – Curry leaves
1 – Bay Leaf
1 – Star Anise
1 Small Stick – Cinnamon Stick
5 to 6 spoons – Oil
Step 1 : Preparing Masala
Add the below ingredients to a blender and grind well into a fine paste.
- Coconut – 1/2 of a coconut
- Ginger – 1 inch small piece
- Garlic – 2 pods
- Cumin seeds / Jeera – 1 spoon
- Fennel seeds / Sombu – 1 spoon
- Star Anise – 1
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Step 2: Pressure Cook your Turkey
Take a pressure cooker and add the washed turkey pieces, salt, turmeric powder into it and pour water until gets immersed well. Pressure cook for 25 minutes on medium flame.
Step 3: Add Masala to Cooked Turkey
Once your turkey is half baked(after 25 minutes) , add the grounded paste, salt for your taste, red chilli powder, coriander powder, and stir well. Pour water if necessary and adjust the gravy consistency.
Step 4: Final Step
Then take a pan and add oil into it. After it heats up, add mustard seeds and let it splutter. Add bay leaf, curry leaves, chopped onions and saute for a minute. And add this mixture into the curry. Pressure cook again for 10 minutes and switch off the flame. Wait until pressure drops, remove from flame and serve hot !!
Home Made Favorite South Indian Spicy Chicken Masala Curry in easy steps here,
- Big Onion (2 of them – Chopped)
- Black Pepper Powder (¾ Teaspoon – To your spice level)
- Cashew nut (7 of them)
- Chicken (½ Kg – Medium Size Bone Cube)
- Cinnamon (1 No.)
- Cloves (3 of them)
- Coriander Leaves (Few – Chopped)
- Coriander Powder (1 Teaspoon)
- Cumin Powder (¼ Teaspoon)
- Curd (3 Tablespoon)
- Curry Leaves (12 of them)
- Ginger Garlic Paste (1 Teaspoon)
- Milk (5 Tablespoon)
- Oil (4 Teaspoons)
- Red Chilli Powder (1 Teaspoon – To your spice level)
- Tomato (1 No. – Chopped)
- Turmeric Powder (¼ Teaspoon)
Step 1 : Marinating the Chicken for 20 Mins
Mix all of the ingredients together and let the chicken marinate for about 20 Minutes.
- Red Chilli Powder
- Turmeric Powder
Step 2 : Making of Cashew nut Paste and 3C Powder
Make a fine Cashew nut paste from whole Cashew nut and milk, Also make a 3C powder from dry roasted Cinnamon, Cloves and Curry Leaves.
3C – Cinnamon, Cloves and Curry Leaves!
Step 3 : Cook the Masala Paste
Heat 1½ tablespoon of oil and add onions then saute it well. After that, add Ginger Garlic Paste and saute further for another 3-4 minutes on medium heat. Then add Coriander Powder, Cumin Powder, Black Pepper Powder together and cook for another minute.
Finally, add the tomatoes and let it cook for 3-4 minutes then mix well and cook till the oil separates. Now cool and grind the cooked masala.
Step 4 : Cook the Marinated Chicken
Heat 1½ tablespoon of oil and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook for another 4-5 minutes (covered). After that, add the Masala Paste, Cashew nut Paste and 3C Powder then mix well.
Now add a cup of water and cook until you get the desired curry consistency also adjust salt and garnish with fresh coriander leaves.
The Favorite South Indian Spicy Chicken Masala Curry is ready now, so serve it with simple white rice, idly or nice roasted dosa.