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Chicken Pakora Curry
This is another one of those which brings a bit of variety to your curry realm. Pakoras are Indian fritters glorified recently in TV by an American chef who chose to cook them in the culinary show “Leftovers” in Netflix. Pakoras are relished in the Indian sub-continent as evening snacks and is mostly made of vegetables. Chicken Pakora is a popular snack in many parts of India too . This curry is just another Indian curry, but I have used chicken pakoras in it. It changes the whole dish as the batter from pakora softens and gets mixed with the curry and brings in a totally different taste. If you love your chicken curries , you gotta love this . Try it and let me know in the comments below .
Cuisine – Indian
Course – Entree
Keywords-Pakora, curry, chicken curry, Indian food, Spice, Tasty, Cooking, Recipe
Prep – 10 mins
Cooking – 35 mins
ngredient:
Some vegetable oil
1.5 Onions chopped small
1 Tablespoon of ginger garlic paste
1 Teaspoon of curry powder
1 Teaspoon of coriander powder
1 Teaspoon of cumin powder
½ Teaspoon of chili powder
1 Teaspoon of Kashmiri chili powder
3 Tomatoes chopped small
Some fresh cilantro chopped small
Batter –
1 Cup of all-purpose flour
2 Tablespoons of besan or gram flour
Some water (You can use an egg too)
1 Teaspoon of turmeric powder
1 Teaspoon of chili powder
1 Teaspoon of coriander powder
½ Teaspoon of coriander seeds
¼ Teaspoon of hing (asafetida )
Ground Spices –
1 Teaspoon of cumin seeds
1 Teaspoon of caraway seeds
1 Mace
4 Cloves
5 cardamom pods
1 Cinnamon stick
1 Star anise
1 Teaspoon of fennel seeds
3 Bay leaves
RECIPE :
Pakora or Fritters -
1. Take all the ingredients listed in batter in a mixing bowl , mix thoroughly and prepare a batter which has a consistent texture.
2. Add the chicken in the batter and apply the batter in the chicken.
3. Pour some oil in a wok and bring it to heat, toss the battered chicken and fry them for 7 mins to prepare golden colored fritters of them. Take them out and keep them aside.
Curry -
1. Pour oil in a pan and bring it to heat. Toss the ground spices in the pan and sauté for 2 minutes.
2. Add the onions and caramelize them, add the ginger garlic paste and continue sauteing for 3 more minutes.
3. Add curry, coriander, cumin, chili, Kashmiri chili powder and sauté for 3 minutes.
4. Add the tomatoes and cook until it melts
5. Now add a little water and cook the gravy until it becomes consistent.
6. Add some cilantro leaves and bring to boil.
7. Now add the chicken fritters in the gravy, mix them gently with the gravy, keep the lid covered and cook for 5 minutes.
The curry is ready, serve it with Naan bread.