Marinated Spicy Rayalaseema Country Chicken curry mix (country chicken pieces with skin & bones)
(Estimated cooking time of just 60 minutes (when cooked in a pan with closed lid-12 whistles).
To prepare the marinade mix, we use the freshly roasted and grounded spices such as Guntur red chili powder, turmeric powder , pepper corns, cinnamon, cloves, nutmeg, green cardamom, fresh ginger, garlic , roasted onions, bay leaf, basil leaves, dried Kasoori methi (fenugreek leaves), one cut lemon and a little rock salt.
We take precaution in choosing the tender country chicken (approx... 1.50 kg bird), remove the extra fat and then neatly clean it thrice in running water. The country chicken pieces are now mixed with the spice mixture.
The marinated chicken is packed in a special food grade 3 layered aluminium foil pack and immediately frozen. It’s stored overnight so as to allow all the spices to spread evenly. The lemon juice works to tenderize the meat and gives that natural tanginess.
Finally now, it’s now your choice, make it either a curry, fry , but more enjoyable as a curry with hot rice or rotis(just add two medium sized red tomatoes, for curry gravy add little water)
Instructions:- let the pack come to normal temperature before cooking.
How to start: slowly heat the pan, pour little oil, sense the heat to be hot enough, now add all the premixed pack slowly into the pan, add 2 medium sized tomatoes cut in 6 halves, and let it cook on low flame for 50 minutes with a lid , based on gravy, fry or roast, let it simmer for 10 more minutes. (Add salt to taste)
You may garnish the recipe with freshly cut coriander leaves.
Available in a pack of 1 kg & 2 kg