Rice Flour Chicken Curry

Rice Flour Chicken Curry

Serving Size:4

1lb boneless chicken breast
1/4 diced tomatoes
1/4 diced shallots
1 small onion chopped
3 cloves garlic minced finely
3tsp grounded pepper
3tbsp rice flour
1tsp garam masala
1tsp chillie powder
1tsp turmeric powder
2tbsp curd
1tbsp chicken curry masala
1tbsp tomato ketchup
1tbsp ghee
1/4 coconut milk
salt to taste
1tsp mustard seeds
1/2tsp cumin seeds
1tbsp sesame seeds
1 cinnamon stick
3 cloves
2 cardamom pods
2 dried chillies

Preparation Methods:

In a large bowl add the chillie powder, turmeric powder, garam masala, curd, rice flour ,salt,ghee and 1tsp pepper -mix them well. Add the diced chicken breast and marinate for about 2 hours.

Coat a frying pan with 3tbsp oil and stir fry the marinated chicken cube till the become slightly tender. Remove from flame and keep aside. On the same frying pan add another 2tbsp oil and add mustard seeds. Once it starts to crack add cumin,sesame,cinnamon stick,cloves, cardamon pods and dried chillies. Let them saute for 5 minutes then add the minced garlic,chopped shallots and tomatoes with 1tbsp chicken curry masala and tomato ketchup. Once the tomatoes starts to release it's juices add the chicken cubes and water.Cover with a lid and let the chicken cook for 15 minutes or fully cooked. Remove the lid and add the coconut milk. When the curry starts to boil adjust the level of salt and remove from flame. This curry will taste excellent when eaten with naan,roti prato or even chapatis