Chicken Beetroot Curry

Ingredients:

Chicken ½ Kg
Onion 2 medium (Finely chopped)
Tomatoes 4 pieces
Carrot 1 piece
Beetroot 1 piece small
Red Chilli Powder 1 Teaspoon
Turmeric Powder ¼ Teaspoon
Coriander Powder 1 Teaspoon
All spice powder 1 Teaspoon

Cumin Seeds ¼ Teaspoon
Fenugreek Seeds ¼ Teaspoon
Black Seeds ¼ Teaspoon
Dry Fenugreek (Kasoori Meethi) 1 Tablespoon
Ginger (crushed) 1 tablespoon
Garlic (crushed) paste 1 tablespoon
Oil ¾ Cup
Salt to taste

Method:

• Blend peeled carrot, peeled beetroot and tomatoes.

• In a pot, heat oil, add onion, fenugreek seeds, black seeds, and cumin seeds.

• When the onion softens, add chicken.

• Let it cook for a minute or two (don’t stir) then over turn.

• Meanwhile in a little water add red chilli powder, turmeric powder, coriander powder and salt, mix well.

• Add this mixture and ginger garlic (crushed) in chicken. Fry well.

• When oil appears add the blended puree of carrot, beetroot and tomatoes. Fry well.

• When well fried add 2 cups of water.

• Keep on dum for 15-20 minutes.

• Add dry fenugreek and all spice powder.

• Serve with rice or chapatti and enjoy with your family.