Recipe of Ultimate Steamed rice and chicken curry

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The ingredients needed to make Steamed rice and chicken curry:

1. Prepare For chicken curry-
2. Take 500 gms with bone chicken
3. Get 3 medium sized onions paste
4. Prepare 2 tablespoons ginger garlic paste
5. Make ready 2 medium sized tomatoes puree
6. Get 1 tablespoon green chilli paste
7. Get 4-5 cloves
8. Prepare 1 cinnamon
9. Get 5-6 cardamom
10. Make ready 1 medium sized onions fried u can also use barista
11. Prepare 3 tablespoons yogurt
12. Get 1 teaspoon red chilli powder
13. Prepare 1 tablespoon turmeric powder
14. Take 1 teaspoon coriander powder
15. Make ready 1 teaspoon garam masala powder
16. Get 1 lemon juice we will use the peel in marination
17. Get as required Mustard oil for cooking
18. Get as per taste Salt
19. Prepare 1 teaspoon sugar that's totally according to your taste
20. Take 2 bay leaves

Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges. This takeout-style chicken curry uses only a handful of ingredients–many of which you probably already have in your pantry. Find out how to make it!

Steps to make Steamed rice and chicken curry:

1. First, we are going to do the marination of the chicken for that take a mixing bowl at the chicken yogurt ginger garlic paste red chilli powder lemon juice green chilli paste and put the peel in between the chicken will give a nice flavour. Keep this marination aside for at least half an hour
2. Take 4 tbsp of mustard oil in a cooking pan. Add the onions and fried it until it gets brown in colour and put it aside in a separate bowl where you can also use barista
3. In that oil now put the cloves cinnamon cardamoms and bay leaves. Saute for few seconds then add the onion paste saute for a minute then add the tomato puree add salt according to your taste and one and a half teaspoon of sugar add turmeric powder coriander powder and cook it well until the oil get separated
4. When it's get cooked then add the marinated chicken well for about 10 to 15 minutes on a low flame unless the chicken release it's water and it gets cook completely if it is required you can add some water more
5. At last at the garam masala powder and so with steamed rice the chicken curry is not a very thick one it's in liquid consistency. So your chicken curry is ready to serve with steam rice

This takeout-style chicken curry uses only a handful of ingredients–many of which you probably already have in your pantry. Find out how to make it! But we haven't yet covered one of my favorites—a really quick takeout-style Chicken Curry, served over lots of steamed rice. Enjoy rich and flavorful Japanese curry served with chicken katsu or tonkatsu over rice. The crunchy texture with creamy sauce is simply irresistible.

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