Huzur Pasand – Chicken Curry

Rating: 3.4 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Heat ghee, fry cumin and mustard seeds in it until the latter burst. Reduce heat. Add curry leaves, garlic, onion, chili and chicken with the water, turmeric and apple, stir. Cover and cook over high heat for five minutes.

Add coconut cream and tridosha curry, stir. Make another five to seven min on low heat. Season to taste, garnish with cilantro.

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