SLC29-W4 // "Simmer Chicken/ ChickenCurry"

Assalamu Alaikum Wa Rahmatullahi Wa Barakatuhu.My sincere greetings and love to all the respected moderators and dear members of the Steemti community. I hope everyone is well and healthy by God's grace. Alhamdulillah, I am also fine with your prayers. Today I am here as part of the Steemit Learning Challenge Season 29 – Week 4 (SLC29-W4). Where to participate in the challenge titled “Simmer Chicken / Chicken Curry” organized by respected course instructor @suboohi. Through this challenge I will share with you step by step recipe and own photos of my Simmering Chicken Curry. Let's get started….

Have you made chicken curry with simmering? What make it different from other recipes. (1 Mark)

Yes, I have made chicken curry using simmering method. And honestly this dish tastes totally different. As in rural Bengali cooking, cooking is done in pots without haste. This method also involves cooking the chicken over a very low heat for a long time. By doing this, the meat becomes soft gradually without being suddenly cooked and retains its internal juices.The biggest difference in this recipe is the depth of flavor. Without using too much oil or too much water, the masala slowly seeps into the chicken. As a result, no part is bland to eat. Rather, each piece has an equal taste. The broth does not separate and become heavy, and does not require pansa to form a moderate consistency. Which is very good to eat with rice.

Another thing is that curry has a natural homey flavor when cooked this way. Raw masala does not have a crunchy or burnt taste. Oil rises on its own as it cooks on low flame for a long time. Which indicates the maturity of cooking. So compared to other quick cooking chicken curries, chicken curry made by simmering method tastes better.Totally different in taste and feel and feels closer to village cooking.

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Make the chicken recipes that is shared in the course with a detailed step-by-step procedure along with images. (6 Marks)

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• Materials list

Materials	Quantity
Chicken	800 grams
tomatoes	2 pis
Onion	amount like
Garlic paste	2 tablespoons
Ginger Bata	2 Tablespoon
Cherish	Amount like
Chilli powder	2 tablespoon
Hot spice powder	1 tablespoon
Salt	2 tbsp (as per taste)
oil	quantity
Yellow powder	Quantity

Step 1:-

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First 800 grams of fresh chicken is washed well and cut into medium size. Excess water is drained in it so that it does not run out during cooking.

Step 2:-

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Then I cut the onion thinly. Separate tomatoes, green chillies, ginger-garlic paste and all the spices, turmeric, chilli, coriander powder,I have prepared garam masala and salt.

Step 3:-

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Then I put the pan in the oven and put enough oil. When the oil is hot, fry the chopped onions on medium heat. Saute the onion slowly until golden.A brown colored barista is made. Then Beresta was kept separately.

Step 4:

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Then in the same pan put a little oil and add the chicken. Stir fry the chicken over medium heat until it changes colour. Then ginger-garlic paste is added and sauteed on low flame for few minutes.So that the raw smell is removed.

Step 5:

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Now turmeric powder, chilli powder, coriander powder, garam masala and salt are added one by one. Chopped green chillies are served with it. Sauteed slowly over very low heat,So that the masala does not burn and mixes well with the chicken.

Step 6:

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Now I added chopped tomatoes and fried onions. All the ingredients are mixed well and ground again. As the tomatoes soften, the color of the masala starts to darken and the oil rises to the top.

Step 7:

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This step is the main attraction of this recipe. The heat of the stove is reduced completely with a little water. Cover and cook very slowly for 30-40 minutes. During this time the chicken cooks in its own juices and the flavor of the masala penetrates deep inside.

Step 8:

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By the time it's done cooking, the broth has thickened nicely and the chicken is tender and juicy. Served in a bowl and next to handwritten identity card with username and date I took some photographs.

List the prices of the ingredients you buy for making the recipe. (prices in your local currency and in STEEM).(2 Mark)

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• Materials and price list

Materials	Quantity	Price (BDT Taka)	Price (STEEM)
Chicken	800 grams	200 taka	30 STEEM
Tomato	2 pis	20 Tk	4 STEEM
onion	as much	30 Taka	6 STEEM
Garlic Paste	2 Tablespoon	10 Taka	1.5 STEEM
Ginger Bata	2 Tablespoon	10 Taka	1.5 STEEM
Raw Pepper	Amount like	10 Taka	1.5 STEEM
Red Chilli Powder	2 Tablespoon	6 Tk	1 STEEM
Hot Spice	1 Tablespoon	15 Taka	3 STEEM
Salt	Amount Like	5 Taka	0.9 STEEM
Oil	Amount like	20 Taka	4 STEEM
yellow powder	Amount like	5 rupees	0.9 STEEM

Total cost:-	BDT taka 400	৫৪.৩ STEEM

Make a good Presentation of your recipe. (1 Mark)

finale output :

Invite my friends

@riyadx2
@abubakar121
@redwanhossain

Video link