Arabian chicken curry adds a spicy twist, with a hint of sweetness, to your regular chicken dish. It is a delicious side dish for pulao or ghee rice.
Ingredients
2 tbsp oil
4 tbsp ghee
1 tbsp sugar
1 ¼ cup onion (chopped)
4 tbsp garlic (chopped)
¾ cup coriander leaves (chopped)
¾ cup capsicum (chopped)
1 tsp turmeric powder
1 tsp chilli powder
1 kg chicken cut into pieces
Salt as required
2 cups water
2 tbsp lemon juice
1 tsp garam masala
½ small potatoes (peeled, cooked, marinated in salt, chili powder, and turmeric powder, fried to golden brown)
2 eggs (hard boiled)
Preparation
Heat oil and ghee in a pan
Add sugar and caramelize it
Add onions and sauté it well
Add chopped garlic, coriander leaves, and capsicum
Add chilli and turmeric powder and cook until the raw smell is gone
Add chicken and salt as required
Mix well
When the gravy thickens, add the diced tomatoes
Sauté well
Pour 2 glasses of water
Add the lemon juice
Cook with the lid on
Add garam masala
Mix well
When the gravy thickens and the chicken pieces are cooked well, add the fried potatoes
Garnish with grated hard boiled eggs
