CAPSICUM CHICKEN CURRY

This curry is the result of a cooking experiment we did at home in a bid to make something new. It came out really well and the smell of capsicum simply made it even more delicious. I have given the recipe below.

Ingredients

300 gms Boneless Chicken pieces

1 capsicum cut into 1”long rectangles

½ capsicum ground to a paste

1 large onion ground to a paste

2 tbsp tomato sauce

2 tbsp soya sauce

1 tbsp garlic paste

1 tbsp ginger paste

¼ cup oil

4 tbsp gram flour

½ tsp red chilli powder

Salt to taste

1 tbsp corn flour

Coriander leaves

Oil for frying

Method

In a bowl mix together gram flour, ¼ tsp red chilli powder, salt and water to make a thick batter. Dip the cleaned chicken pieces in the batter and deep fry till they are golden brown in colour. Once done set aside in a bowl. Then heat ¼ cup oil in a pan and add the sliced capsicums, garlic paste and ginger paste and sauté for some time. Then add the onion paste and capsicum paste and sauté for about 5 minutes. Then add tomato sauce, soya sauce, red chilli powder and salt. Mix well and cook till the oil starts leaving the surface. Now add 1 ½ cups of water and bring to a boil. Then dissolve corn flour in ¼ cup of water and add to the gravy. Finally add the fried chicken pieces and coriander leaves. Mix well and cook for about 5 minutes on medium heat. Then reduce the heat, close a lid and cook for 5 more minutes. Garnish with coriander leaves. Serve hot.