With the non vegetarian , whether it's chicken curry or mutton curry is kind of honoring your guest even at our home when I was a child , you know , weekly , once we used to do it and especially when you have guests at home , this is a standard combination and the preparation of this chicken curry or mutton curry with the poppy seed and coke .
It kind of give you a good feeling and you feel very relaxed .
I know you can get a little higher on the poppy seeds , but let's go ahead and make this and chicken curry .
Welcome back to another session with your wash and water dot com .
And today we're going to learn this puri and chicken curry and also war magic with chef money , some vegetable carvings .
So first making this chicken curry , we kind of cook the coconut on the direct flame and then we add poppy seeds and make a fine paste of it , taking a coconut piece , putting it on the direct flame , usually on the charcoal will give a kind of smoky texture and the flavor for the curry .
Don't worry , a little bit burnt like texture , but this will add a nice flavor .
Many times it even catches fire .
Look at this boom , ba boom , ba boom .
This kind of burned coconut just cut it into small pieces .
And then we're going to make it a powder with poppy seeds , take poppy seeds and dry , roast them on a very slow flame .
This will help in grinding these poppy seeds into powder , the poppy seed into a blender .
We're going to add the coconut pieces in this just to help in grinding .
I'm going to add some coriander powder .
Another thing I love to add grinding , poppy seed is salt , make a very fine powder out of this .
Add some oil in this .
We're going to add onion .
Since I added salt in making the poppy seed powder , I'm going to be very careful and add a little bit of salt .
I want this onions to be slightly colored in this .
We're going to add ginger garlic paste , add some turmeric in this .
We're going to add the chicken pieces slowly fry them .
And in this , add some green chili , we're gonna add some tomatoes .
And in this , we're going to add the coconut poppy seed , coriander potter masala .
So this is what is going to give a very good gravy .
We're going to add red chili powder and some pepper powder will give great results , some cumin powder .
Now look at all these powders in this chicken and mix all of this .
Keep cooking with these masala for around 3 to 4 minutes .
After a few minutes of slow cooking , the chicken will have great flavor with all these masala cooked along with it slightly dry .
Now , we're going to make the gravy by adding water , the poppy seed , everything will turn this into a very nice gravy , put the lid on and let it cook for at least 12 to 15 minutes .
When this is half cooked , we're going to add some mint leaf and this will give an excellent flavor .
The gravy consistency , you know , it's an individual liking the gravy consistency .
So if you like it slightly thicker , you can do it thicker .
But for the puri a little more is good .
The poppy seed , the coconut , everything is perfectly cooked .
I'm going to add a little extra coriander leaf in this that will make it very , very tasty .
So this is all ready .
I'm going to keep it on the side and I'm going to fry puri for it , whether you want to have small puri or big puri , make a stiff dough you can make with a actually , I'll post the link for my puri videos .
Many variations .
You can do add a little bit of oil after making these dumplings coat them with little oil so that you don't have to use flour for rolling the pori and now let's roll them .
This oil will help these poor don't stick at the bottom and also a little bit of oil .
What you add in the flow .
So now make round or any continental shapes , the poor when they puff up , they will look nice and dry .
The number one rule when frying the oil has to be nice and hot .
And the other thing is have a lad like this , you have to press it for them to puff up nicely .
So in the hot oil , put them and look at the way I am pressing it .
So this will give a nice puff and you will have a nice round puff .
The pus fry them till they are nice , slightly colored like this .
Take them off from the hot oil , transfer it onto a paper towel and you have fantastic puri .
Look at the nice gravy .
This is what I want when you have the chicken ready , the gravy has to be so good .
It is nice and the flavor coming from the coconut and the poppy seed .
This is just outstanding and wonderful .
And we're going to enjoy it with puri when this is so good .
Just a little bit of coriander leaf .
This is just outstanding .
So perfect dip in this sauce along with a piece of chicken .
Look at it perfectly cooked and from the gravy it has to be pouring and mm the thing is it goes dips in , brings in a lot of flavor and fantastic chicken difference .
The poppy seed chicken curry is one of my favorite difference .
Keep cooking , keep saying whatever and every dip counts .
War Magic with chef money .