Chicken Curry (Military Gravy)

The deep red colored curry is called as military gravy this recipe is army style cooking passed down to me from granny i remember my granny always used to prepare this rich gravy for large gatherings and birthdays at home...nowadays no one prefers greasy stuff you can surly cut down on fats authentic army cooking always has oil floating on top...I've cut down on whole spices and added garam masala there is no compromise on taste curry tasted yumm...

Video demo...

Ingredients:

1 Kilo Chicken Curry Cut

3 Large Onion (Finely Chopped)

2 Large Tomatoes (Finely Chopped or Crushed in Blender)

5 Chilies Slit add if you can handle the heat

1 Tbsp Ginger and Garlic Paste

1 1/2 Tbsp Garam Masala

4 Tbsp Chilly Powder

1 Tbsp Pepper Powder

2 Tbsp Coriander Powder

1 Tsp Turmeric Powder

2 Tbsp Tamarind Pulp 

1 Tbsp Kasuri Methi/dried fenugreek

Salt as per taste

2 Tbsp Ghee

2 Tbsp Oil

Finely Chopped Coriander and Mint for Garnish...

This Chicken Gravy is normally served along with Poori, hot Pulkas or Bread..

Prep up:

1. Wash the chicken pat dry or leave it in the colander to drain out excess water.
2. Make sure to chop onions and tomatoes fine as possible.
3. Finely chop coriander and mint.

Method:

• Heat oil and ghee in a wok add the chopped onion and chilly fry on low flame constantly stirring.
• Add a splash of water to the onions keep stirring and fry till oil separates.
• Add chilly powder, tumeric powder, dhania powder and garam masala and fry a bit.
• Add splash of water and fry the Masala till oil separates.
• Add the crushed tomato and fry till oil separates.
• Add chicken to the masala and fry a bit cover and allow the chicken to cook in its own juices.
• After 10 minutes check on the chicken add sufficient water salt  pepper powder and kasuri methi stir and place a cover cook the chicken till well done.
• Once the chicken has cooked add tamarind pulp bring to a boil and garnish with mint and coriander...serve piping hot with hot fresh poori enjoy...:)