Chicken curries can be prepared in multiple methods, the chicken curries in masalahealth.com will always delight your taste buds; this recipe of chicken curry is also among them, prepared with using madras cucumber.
Madras cucumber is mainly cultivated in South India, madras cucumber’s are oval shaped, stocky vegetable with stripes of green and yellow on its exterior surface, and has pale white meat; a rich source of fiber and vitamins A, C, E and K. (Source of Nutrition Facts: economictimes.indiatimes.com)
Madras cucumber flavors curries with its distinct mild-flavour; this chicken curry has fresh and unique flavour because of the use of madras cucumber in it, and also because of some other vital ingredients.
The Recipe of Delicious Fresh Chicken Curry using Madras Cucumber:
Quantity of chicken meat: ½ kg
Quantity of madras cucumber: an entire small madras cucumber
Peel the outer skin of the madras cucumber and clean the inside seeds of the vegetable as well, only the meaty portion is used for the curry.
I opted to cook the chicken curry in an iron wok/kadai.
- In an adequate equal blend of warm ghee and sunflower oil, add ¼ tsp. of mustard seeds; when the mustard seeds begin to crackle, add big pieces of madras cucumber, add the chicken pieces to the mix; blend the mix with handful of finely sliced pieces of coriander leaves, and finely sliced pieces of a green chilli for mild-pungent flavour (these chillies are small and extremely slender, having fresh pungent flavour), add a glass of buttermilk; smidgen the mixture with salt – according to preference of flavour, and ¼ tsp. of turmeric powder; cook the chicken curry until the chicken pieces turn tender.
Serving size: approx. 4
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