Chicken Kadhi

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 2kg - Chicken (preferably boneless)
  • 1.5 tbsp - Ginger-garlic paste
  • 1 tbsp - Mustard seeds
  • 1 tbsp - Urad daal
  • 5 - Whole chillies
  • 1 stalk - Curry leaves
  • 1/2 tbsp - Ginger
  • 1 - Big onions
  • 1/4 tbsp - Crushed chilli
  • 1/4 tbsp - Turmeric powder
  • Salt to taste
  • 4 tbsp - Shredded coconut
  • 2 tbsp - Cashew nuts
  • 1 cup - Beaten curd
  • 1/4 cup - Flour
  • 1/4 cup - Oil
  • Coriander for garnishing

How to Make Chicken Kadhi

  • Make a paste of shredded coconut and cashews.
  • Mix curd and flour to a smooth consistency.
  • Wash chicken well.
  • Add ginger-garlic paste, salt, and enough water to cover the chicken.
  • Cook it.
  • Once well done, remove the broth (or use it for any other dish).
  • Take out the chicken pieces and fry them lightly in oil. Keep aside.
  • Put mustard seeds and urad daal in hot oil so that it splutters.
  • Add whole chillies, curry leaves, and ginger and stir.
  • Add finely cut onions and fry till light brown.
  • Add crushed chilli, turmeric powder, and coconut-cashew paste and saute till the oil separates.
  • Add curd-flour mix and 3/4 cup of water to the sauteed mixture and stir up to a boil.
  • Check for salt.
  • Add fried chicken pieces and simmer for a few minutes.
  • Garnish with coriander leaves and serve piping hot with rice, roti, or parathas.

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