Beet and chicken curry
of Dhaka, BD
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Enjoy this colourful curry in the cold winter season .
1 whole chicken cut into 8 portions
1/4 cup oil
3 whole cardamom
1 stick cinnamon
1 onion blended smooth
1 tsp ginger /garlic paste
1 1/2 tsp red chili powder
1/2 tsp haldi (turmeric)
salt to your taste
2-3 cup shredded beetroot/ or cut into small cubes
1/4 cup imli (tamarind) water mixed with 2 tbsp sugar
Beet roots should be cooked in water till tender leaving approx 1 c water in it.
In a pot heat oil add cardamom, cinnamon stick, Onion , garlic , ginger paste and fry for 3 min.
Add the spices and fry for another 2 min.
Add the chicken pieces and toss fry until chicken changes colour ( 5 min) .
Add the shredded or cubed beets with it's water.
Cook until the chicken is tender, water has evaporated and a thick gravy is left with oil floating on top.
Pour the imli water and simmer for another 3 min.
Remove from heat and serve with Rice or roti.
Pani poori (gol gappe)