Easter Special Beetroot Chicken Curry ( Indian / Kerala Style) RECIPE#222

https://www.facebook.com/Palatable-dishes-from-Jesss-kitchen-by-Jessy-Abraham-Mathew--1556890817878122/?fref=photo

 Step 1:-  Marinate  2 1/2  lb / 1 1/2 kg   chicken  with lemon juice ( 1/4 cup  for minimum 20 minutes )  .

Step 2:- Heat   a pan , and add 2-4 table spoon of  oil ,  splutter 1 teaspoon of mustard seeds, 1/2 teaspoon of fennel seeds and  add 1-2 cinnamon sticks .

Step 3:-  Now  add onion (  3- 4 medium sized  , finely chopped )  add 3" of  ginger  root ( finely chopped ) , 4-6 garlic cloves ( finely chopped) , 4-5 green chillies ( splitted ) ,  and *saute  & cook * until the onion becomes  transparent .

Now  add beet root  ( finely chopped / grated  1/2 -3/4 cup )  

Combine well , and saute for 3-4 minutes 

NOW  BRING DOWN THE EHEAT and add  2 teaspoon  of turmeric powder,  1 1/2  teaspoon of kashmiri chilli powder, and 3-4   teaspoon of coriander powder  and 2 tomatoes ( finely chopped) saute for  for 2- 3 seconds , until the  raw smell  of powder goes away .

Add 1 1/2 cup of water , 1 teaspoon of cardamom powder , 1/4 teaspoon of garam masala ( http://jesacos5.blogspot.com/2013/11/biriyani-powder-garam-masala-powder.html )  , 2-9 mint leaves , salt and 2-3 twigs of curry leaves . And cook for 12-15 minutes on medium flame ( until the onion becomes very soft and some of them have begun to  dissolve into mush ).

Step 4:-  Now  add STEP 1 CHICKEN  

Combine well 

and cook for 20-25 minutes on medium flame ( until  the chicken is well done ) 

Step 5:- Easter Special Chicken Curry ( Indian / Kerala Style) is ready  -....Enjoy with  Bread/ Aappams ( vellayappam , Palappam ) / Steamed rice /Chapattis/Tortillas /Fulkas ........JA-Mathew- :)