MAHARASHTRIAN STYLE SIMPLE CHICKEN CURRY RECIPE.

Marathi Cuisine includes mild and spicy dishes. The Maharashtrian people from different regions produce diverse cuisine,amongst them are Pithla and thalipeeth,Shevgyacha shenga, besan & bhakri.These are just few of them there are other specialities too. Various Non vegetarian dishes are prepared for special occasions and also on daily basis, such us famous kombdi vade, chicken kolhapuri, taamda and pandhra rassa. 

In this blog you will find how to cook simple chicken curry (marathi style) hope you enjoy and if you do then don't forget to comment.Thank you.

Ingredients :

1. Chicken Qty- 1 kg (Pre cut frozen real good chicken).
2. Three freshly cut tomatoes,
3. Three freshly cut onions,
4. Four to five green chillies
5. One Tbsp of Turmeric powder ( Haldi),
6. Two Tbsp of red chilli powder,
7. Six to seven Kaddipatta,(curry leaves),
8. Corrainder Leaves,
9. Everest chicken masala,
10. 1/2 tbsp Jeera and Rai,
11. Cooking oil.
12. Dry Coconut chi vati
13. Garlic 12 to 15 pieces .

As you have seen the above ingredients ,we will further pen down the method of cooking simple chicken curry (Maharashtrian Style) not authentic though 😉

• Time Taken - 1 hour 20 mins
• Please Note: Once you clean the chicken with water, marinate it for 15 minutes by  adding 2 tbsp of  salt and 1 tbsp of  turmeric powder and again clean it off with the water.

Method :

1. Firstly you will need pan  😆
2. Secondly you need to pour oil into the pan just 3 Tbsp will do.. later you need to put all the (chopped) onions and coconut shreds ( shreds- Sukha kislela khobrya chi powder) into the pan and fry until they become golden brown.
3. Take all the chopped curry leaves,chopped green chillies,garlic and coriander in one mixing pot and blend them until they turn into green thick paste.
4. Add ginger paste (1/2 Tbsp) to the thick green paste (make sure you make the ginger paste at home)
5. Until you do this make sure you pay attention to the onions and coconut shreds, which should not go completely brown it should be golden brown.
6. Once the Onions and Coconut Shreds have turned  golden brown you need to blend them in the mixer until they turn into thick light brown colour paste.
7. So, now you have two types of paste ready, one green and light brown colour.
8. Now, the tomatoes play the vital role here. We have to take freshly cut tomatoes grind them until they turn into red thick paste (I use tomatoes because i just want to add colour to my gravy so it turn slightly reddish brown which looks good in the plate)😃
9. Ideally once everything is ready take a cooking bowl pour half cup of cooking oil ,put 1/2 tbsp of jeera and rai along with Hing(Asafetida)- (just small amount should be added). Into the bowl first put the brown paste ,cook it properly until it leaves the oil, secondly put the green paste cook for 7 min and last but not the least put the red paste, once everything is done put the chicken into the bowl and mix well and close the lid and leave it for 7-8 min. Post which you can add water into it according to your requirement ( 4 cups of water is what i add).
10. Add Haldi and red chilli powder along with chicken masala (ready made) if possible use everest. 
11. Haldi and Red chilli powder can be added  before adding water. Whichever ways you like.
12. After everything is done make sure to stir the chicken in proper time gaps. And after 20-30 min cooking on medium flame make sure to check if chicken is properly cooked by eating a small piece of it 😝 and once your are sure that it is cooked then turn off  the gas flame, open the lid ,add freshly cut corianderr leaves, keep that bowl under the fan or ac for 5 min until it becomes somewhat cool. (Remember cooling gives it a nice taste when you eat it as compared to serving  hot) 
13. once this is done serve it with Chapatis or Bhakri along with lemon and onions.
14. And now i am starving again bye see ya...  

 Hope you enjoy you Chicken Curry.