Recipe of Any-night-of-the-week Authentic Chicken Dry Curry with Rice Bowl

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When you first start your diet one of several things you will learn right away is that keeping a food journal is very helpful. Tracking all of the meals you consume can help you figure out which foods you will be eating as well as which foods you are not eating enough of. For example, after retaining a food log for a few days, you might see that you are not taking in very many vegetables but that you are consuming lots of sugar and bad carbohydrates. Having it all written down will help uou identify the aspects of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.

You should be very precise whenever you write down the things that you are eating. It is not enough to just record "salad" on a list. The correct way to do it is to note down all of the ingredients in the salad as well as the kind of dressing that is used. You should also include the quantities of the foods you take in. "Cereal" will not be sufficient however "one cup Fiber One cereal" is acceptable. It is vital to understand that the larger your helpings, the more calories you will be eating so you need to know just how much of every thing you actually eat so that you can figure out how many calories you will need to work off.

What kind of feelings are you in while you eat? Write it down! This will show you if you use meals to solve emotional issues. It also assists you to see plainly which foods you have a tendency to choose when you find yourself in certain moods. Many of us will reach for junk foods if we are upset, angry or depressed and will be more likely to choose healthier options when we are happy or content. When you focus on how you eat while in your different moods and mental states, you will be able to keep similar but healthier choices around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.

We hope you got benefit from reading it, now lets go back to authentic chicken dry curry with rice bowl recipe. You can cook authentic chicken dry curry with rice bowl using 28 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Authentic Chicken Dry Curry with Rice Bowl:

1. Use 500 grams of boneless chicken pieces (without skin).
2. Prepare of For marination:.
3. Take 500 grams of boneless chicken pieces (without skin).
4. Take 1/2 cup of hung curd(yogurt).
5. Get 1 teaspoon of turmeric powder.
6. Get to taste of salt.
7. Use 3-4 tablespoon of Kashmiri red chilli powder.
8. Get 1 1/2 tablespoon of coriander powder.
9. Use 1 tablespoon of garlic paste.
10. Use 1 tablespoon of ginger paste.
11. Get 1 teaspoon of cumin powder.
12. Get 1 tablespoon of tandoori masala powder.
13. You need pinch of lemon zest.
14. Provide 1 tablespoon of lemon juice.
15. Provide 3 of nos of finely chopped green chillies.
16. Prepare 1/2 tablespoon of black pepper powder.
17. Use of Other ingredients:.
18. Provide 4 of Cloves.
19. You need 6 pods of Garlic.
20. Provide 1 of Cardamom (as to flavor and aroma).
21. Prepare 2 sticks of Cinnamon.
22. Take 6 of Pepper corn.
23. You need 1 of Bay leaf.
24. Provide 2 of medium sized Tomatoes.
25. Provide 2 of medium nos Onions.
26. Take 3 of Green chillies (as to spiciness).
27. Get 5 tbsp. of coconut Cooking oil.
28. Prepare 1 handful of fresh Cilantro's.

Steps to make Authentic Chicken Dry Curry with Rice Bowl:

1. For marination:For marination of chicken, take a large sized mixing bowl by adding hung curd(yogurt), turmeric powder, salt to taste, Kashmiri red chilli powder, coriander powder,garlic paste, ginger paste,1 cumin powder, black pepper powder, tandoori masala powder, lemon zest, lemon juice, green chillies,and mix well. Once the mixture is mixed well, add in the boneless chicken pieces and combine well. Coat chicken pieces very well and set it aside to refrigerate for about an hour or overnight..
2. Once the chicken has been marinated and coat well with all spices and curd, remove from the refrigerator 1 to 2 hours before cooking.so that it rests for room temperature..
3. For the chicken dry curry: Now take heavy bottomed pan and turn on to medium high flame and add coconut oil. Once the oil has heartened up add in clove, cinnamon stick, bay leaf and fry well. Fry them until it leaves the spiced aroma within it, now on the other side, take 2 mediums nos of onions and tomatoes and finely chop them and keep aside. Finely chop some green chillies and roughly chop some fresh cilantro's and keep aside.
4. Add in chopped onions and saute well until it turns out to light golden brown, by then add chopped tomatoes and chopped green chillies and mix well. Add water as required to the consistency. Cover the lid and leave it on simmer for about 3 to 4 minutes until the onions and tomatoes softens..
5. Now add in the marinated chicken over the mixture and combine well. Add in the freshly chopped cilantro's and cover the lid. Let it cook for about 15 to 20 minutes on medium low flame. After passing of 15 minutes, once combine again and cover the lid again leaving it for about 4 6 minutes..
6. So once done garnish the chicken dry curry in a bowl with some white rice and garnish with some chopped cilantro's..

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