Look inside for the detailed recipe and video.Hostel Chicken Curry is one of the easiest chicken curry recipes. Even a person with a minimal cooking skill set and basic kitchen setup can cook this curry with a delicious outcome. It doesn’t need any marination or finely chopped onions or tomatoes. All you need for this recipe is some spices, chicken and roughly chopped onion and tomatoes, and in an hour, you can enjoy delicious chicken with steamed rice or chapattis of your choice. There is no fancy ingredient in this recipe. So even if you are new to cooking or a hosteler, or a person living away from your family with a basic kitchen set up, go ahead and give this recipe a try. That’s why we named it Hostel Chicken Curry. Use fresh chicken for the best outcome. Whole spices give a very lovely and fragrant aroma to the curry. You can serve this chicken curry with rice or chappati as your preference. Green salad and curd will be the best accompaniments with this meal.
Utensil and Tools
- Philips Induction Cook Top
- Prestige Svachh, Nakshatra Duo Red Handi
- Vinod Platinum Triply Stainless Steel Kadai
Ingredients
- 500 grams Chicken
- 2 medium Onion ,roughly chopped
- 2 small Tomato ,chopped
- 4-5 Garlic Cloves
- 1 tsp Ginger ,grated
- 3 Green Chilli ,chopped
- 2 Bay Leaf
- 1 Black Cardamom
- 2 Cardamom
- 1" Inch stick Cinnamon
- 3 Clove
- 1 tsp Turmeric Powder
- 1 tsp Coriander Powder
- ½ tsp Cumin Powder
- 1 tsp Chicken Masala Powder
- ½ tsp Chilli Powder
- Salt to taste
- 4 tbsp Mustard Oil (60 ml)
Video
Instructions
- Clean and wash the chicken pieces. Keep it aside.
- Take a pressure cooker and add ¼ cup of water to it. Heat it on a high flame. Add roughly chopped onions and garlic cloves. Close the lid, wait for one whistle on a high flame, then turn the flame low and cook it for 2-3 minutes. Turn off the flame and keep it aside. Let the pressure release on its own.
- Heat oil in a heavy-bottomed kadhai or pan on medium-high flame. Add bay leaf, black cardamom, cardamom, clove and cinnamon. Let it crackle.
- Now add chicken pieces and cook it on high heat for 8-10 minutes or until water released by the chicken dries up completely.
- Next, add pressure cooked onion to the chicken, and cook it on a high flame until the water from the pressure cooked mixture dries up completely. Add chopped tomatoes, green chilli and ginger. Mix well and cook it for 2 minutes.
- Now turn the flame to low. Add turmeric powder, coriander powder, cumin powder, red chilli powder and chicken masala powder. Mix it well with chicken and cover the pan with a lid.
- Cook for 20-25 minutes on a low flame until the oil starts separating from the chicken and spice mixture and leaves the sides of the pan. Stir it occasionally and cook till chicken is done. Check whether the chicken is done by pricking it with a fork or toothpick. It must be soft and should come off from the bone easily. Now add salt and cook for 2-3 minutes.
- Meanwhile, in a separate pot, boil the water for gravy. Using cold water toughen the chicken as adding cold water will drastically reduce the temperature, and the chicken will become chewy.
- Next, add hot water to the chicken. Taste the gravy and adjust the salt. Let it simmer for 5minutes; when the gravy reaches the desired consistency, turn off the flame.
- Add fresh coriander leaves (optional). and serve the hot chicken curry with roti or steamed rice.
Nutrition
Calories: 278kcalCarbohydrates: 13gProtein: 13gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 45mgSodium: 165mgPotassium: 366mgFiber: 4gSugar: 5gVitamin A: 548IUVitamin C: 17mgCalcium: 53mgIron: 2mg
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