Spring chicken is young chicken about one month old. It is sometimes called Poussin. The meat is tender and it has much less fat than regular chicken. It cooks fast. It digests easily and therefore good for those who are convalescing or those who have digestive problems. The meat's tastes have not developed fully yet. You get less meat for the price you pay. It is nutritious because all the nutrients and hormones necessary for the growth of the young chicken is in the meat.
Today I am going to make a spicy curry with lots of gravy.
|
|
Tender Spring chicken curry with gravy
|
3
|
|
Spring chicken pieces
Recipe summary
For
Tender chicken curry
Preparation time: 20 minutes
Cooking time:30 minutes
Serves: 4
1. Marinate 250 grams young chicken cut into bite size pieces with 1 tsp chili powder, ½ tsp turmeric powder, ½ tsp salt, ½ tsp pepper powder for at least 30 minutes.
 |
| Ingredients |
2. Cut 75 grams boiled potatoes into bite size pieces.
3. In a large pan a heat 2 tbsp oil. Heat it and reduce to low and add 3 inch piece cinnamon stick and fry for 10 seconds. Then add 2 cloves cardamom and 5 cloves and fry for 5 seconds.
4. Add 1 lemon grass peeled and cut into 3 pieces and ½ pandan leaf
 |
| Tender chicken curry |
5. Add 150 grams onions, coarsely chopped.
6.Add 1 dry chili and fry for 10 seconds.
7.Add ½ tsp cumin, ½ tsp fennel seeds,
1/2 tsp fenugreek seeds.
8.Add 1 green chili chopped fine, 1 red chili, chopped fine,
4 garlic cloves, sliced, 10 curry leaves, chopped, curry leaves, Fry for 5 minutes, stirring frequently.
9. Add 75 grams tomato, cut into bite size pieces and fry for 3 minutes.
10. Add the marinated chicken pieces and fry for 3 minutes, stirring occasionally.
11. Add 1 tbsp curry powder and add 3 cups of water.
12. Mix well and bring to the boil in high heat .Add the potato pieces and stir.
13. Reduce the heat to medium low, cover and let it simmer for 15 minutes.
14. Taste the salt and add ¾ cup Coconut milk and cook for 3 minutes.
15. when serving add ½ lime, juice extracted.
|
Tender chicken curry is ready.
Recipe follows in detail with pictures. |
Preparation time: 20 minutes
Cooking time:30 minutes
Serves: 4
Ingredients
Main
250 grams young chicken cut into bite size pieces
Others
150 grams onions, coarsely chopped
75 grams tomato, cut into bite size pieces
75 grams potato, boiled, peeled
1 green chili, chopped fine
1 red chili, chopped fine
1 dry red chili
4 garlic cloves, sliced
10 curry leaves, chopped
½ pandan leaf
1 lemon grass
|
| Ingredients for Tender chicken curry |
Spices
3 inch piece cinnamon
2 cloves cardamom
5 cloves
½ tsp cumin
½ tsp fennel seeds
1/2 tsp fenugreek seeds
½ tsp turmeric powder
1 tbsp curry powder
Water 3 cups
¾ cup Coconut milk
½ tsp salt
2 tbsp vegetable oil
½ lime, juice extracted
|
|
Chicken,chili powder,turmeric powder, pepper powder
|
Marinade
1 tsp chili powder
½ tsp turmeric powder
½ tsp salt
½ tsp pepper powder
Preparation
Marinate chicken with chilli powder, pepper, turmeric powder and salt for at least 30 minutes.
Cut the boiled potatoes into bite size pieces and some very small pieces. The small pieces will dissolve during cooking and thicken the gravy. The gravy will be tastier.
Method
In a large pan a heat 2 tbsp oil. When the oil is hot reduce the heat to low and add cinnamon stick and fry for 10 seconds. Then add cardamom and cloves and fry for 5 seconds.
Add lemon grass and pandan leaf. You will get the aroma. Add onion.
Then add dry chili and fry for 10 seconds. If the vapour from the dry chili irritates you add it after adding the onion or omit it.
|
|
Adding dry chili and onion.
|
Add cumin,fennel and fenugreek seeds. I am adding these only now to avoid burning them. You can add these when you add dry chili but take care not to burn them.
|
|
Add cumin,fennel and fenugreek seeds.
|
Add red and green chili pieces, garlic, curry leaves, Fry for 5 minutes, stirring frequently to ensure that they do not get burnt. I am not adding ginger as the young chicken is tender.
|
|
Adding red and green chili pieces, garlic, curry leaves
|
Add tomato pieces and fry for 3 minutes.
Add the chicken pieces and fry for 3 minutes, stirring occasionally.
|
|
Adding the chicken pieces
|
Stir to mix the ingredients well.
Add curry powder and add water.
|
|
Adding curry powder and water.
|
Mix well and bring to the boil in high heat .Add the potato pieces and stir.
Reduce the heat to medium low, cover and let it simmer for 15 minutes.
Taste the salt and add coconut milk and cook for 3 minutes.
Curry is getting thick.
Taste for seasoning and adjust.
Add lemon juice.
The curry is ready.
|
|
|
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
Click the button below to view the nutrition data. Click again to close it. |
