Chicken Curry Cut
The Meat Marche brings you the finest quality & equally chopped curry cut pieces of farmed raised Broiler Chicken without Skin. Broiler is actually a Chicken that fed and raised for meat production. Broiler Chicken have white feather and yellowish skin.
Taste of Broiler Chicken are mild-flavored, tender and soft. We only pick 4 to 12 Weeks old broiler chicken, as meat of older chicken are tougher and less tasty. can be prepared with all kind of sauces and seasonings. It can be prepared in various type of curries or as dry, as well as with other international cuisines.
chicken curry cut recipe
It is also a high source of Omega 3 or 6 Fatty Acids thus prevent your body from heart issues and keep your blood pressure in control. It’s a leaner, healthier choice when compared to equal serving sizes of Goat or lamb meat.
The Meat Marche guarantee you the highest quality of equally chopped Curry Cut Pieces of Broiler Chicken that naturally farmed and raised in India. At Meat My Treat we use latest technology to preserve the natural texture and taste of the Chicken.
We pick the best Broiler Chicken everyday which are approved by the doctors who certify their health for human consumption. Our Chicken scaled and cleaned in RO-Water. We also use temperature control technology so that the meat will remain chilled until delivered to your doorstep.
We hygienically vacuum-packed Chicken Curry Cut Skinless and do not preserve it with chemicals.
Buy Chicken Curry Cut
Chicken Curry cut is fresh and best quality chicken meat. It is the most popular product preferred in Indian households, Fresh chicken curry cut is literally convenience at your call.
Halal Foods is providing natural chicken, hygienically cut and packaged to be delivered at your doorstep, It reduces the time taken to cook your family’s favourite chicken curry, keeping the rich flavour and nutrition intact.
You can use it for biryani, Chicken Curry kadhayi chicken, butter chicken and chicken stew. while ensuring a wholesome and delicious meal cooked at your home.
- Halal Chicken is used
- Fresh Chicken is Used Daily
- No frozen or Packed Meat
- No Use of chemical preservative
- Chicken humanely raised in a restricted and controlled environment
- 100% free of antibiotic residue
- Hygienically packed and sealed
- Artisanal butchery for optimum cooking
- Net weight of prepped meat only
- Free Home Delivery
- 1 kg Chicken Skinless, cleaned and cut into medium sized pieces
For the marinade:
- 2 tablespoons Ginger Garlic Paste
- 1 Juice of lime
- 1 tablespoon Salt
For the curry:
- 1/4 cup Oil
- 4 medium Onions finely chopped
- 10 cloves Garlic
- 1½ inches Ginger
- 3 – 4 Green Chilies (Adjust the spice as required)
- 1 tablespoon Cumin Seeds
- 2 Bay leaves
- ½ Cinnamon stick Stick
- 4 – 5 Cardamoms
- 8 – 10 Peppercorns
- 4 – 5 Cloves
- 4 medium Tomatoes chopped
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder optional; adjust the spice as required
- 2 tablespoons Coriander Powder
- 1 teaspoon garam masala Powder
- 1 teaspoon Salt
- 1 tablespoon Ghee or Oil
- 1 tablespoon Butter
- 2 Chilies Green (slit lengthwise)
- ½ inch Ginger piece , julienned
- Coriander for garnishing
- Marinate the chicken pieces with ginger garlic paste, lime juice and salt. Cover and set aside for 30 mins.
- Grind onions, ginger, garlic and green chilies to a fine paste. Set aside.
- Heat oil in a pressure cooker or a large heavy bottomed pan. Add cumin seeds. Roughly pound all the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) and add to the oil. Once they start to splutter, add the onion paste. Cook the onion paste on a low flame, stirring occasionally, till it is reduced to a golden, brown paste and the oil starts to surface.
- Add tomatoes, salt, turmeric powder, red chili powder (if using) and coriander powder. Cook till the tomatoes start melting, and almost form a paste.
- Add the chicken, garam masala and ½ cup water.
- At this stage, if you are using a pressure cooker, place the lid and pressure cook for 3 whistles. Switch off the flame and let the steam escape before opening the cooker.
- Simmer for 5-10 mins on high flame, if required, to thicken the curry (Chicken leaves a lot of water). I didn’t need to do this.
- If you are using a heavy bottomed pan, bring the curry to a boil, reduce the heat, cover with a lid and let it cook on medium heat for 20-25 minutes. Uncover the pan, and cook for another 10-15 minutes till the water evaporates and the curry starts to thicken. Once the curry is ready, switch off the flame.
- In another small pan, heat ghee and add green chilies and ginger. Once they start to splutter and become slightly crisp, switch off the flame and mix the tadka (or tempering) into the curry. Top with coriander.
- Let the curry sit for 10-15 minutes before serving. Tastes best with rotis or rice.