Easiest Way to Prepare Favorite Fireball Chicken Curry

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Take the stairs. Walk up the stairs to where you live or work as an alternative to using the elevator. While this will be hard to do if you live on or if your job is on a super high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is totally do-able. Even if you do live or work on one of the upper floors, you can still get off of the elevator first and climb up the stairs the rest of the way. Lots of people opt for the easy elevator ride instead of making an effort on the stairs. Even just a sole flight of stairs, when travelled up or down a few times a day--can be a great boost to your system.

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We hope you got insight from reading it, now let's go back to fireball chicken curry recipe. You can cook fireball chicken curry using 26 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to prepare Fireball Chicken Curry:

1. Prepare of chicken.
2. Use of medium onion, chopped finely.
3. Prepare of small tomatoes.
4. Take of ginger-garlic paste.
5. Get of Thai chillies (4 chopped, 3 slit lengthwise).
6. Prepare of medium potato, cut into roughly 1-inch cubes.
7. Take of Chopped coriander as desired.
8. Get of Mustard oil.
9. Get of Salt.
10. You need of dried chilli peppers.
11. Provide of bay leaves.
12. Use of cloves.
13. Use of cardamom pods.
14. You need of cinnamon stick.
15. Prepare of turmeric powder.
16. Prepare of chilli powder.
17. Prepare of cumin powder.
18. Get of coriander powder.
19. Prepare of garam masala.
20. Get of ghee.
21. Take of To marinate chicken.
22. Get of turmeric powder.
23. You need of ginger-garlic paste.
24. Use of yogurt or 5 tbsp kefir.
25. Provide of Salt.
26. You need of mustard oil.

Instructions to make Fireball Chicken Curry:

1. Marinate chicken for at least 2 hours with turmeric, ginger-garlic paste, yogurt or kefir, and mustard oil..
2. Head mustard oil in a kadai or deep pan, it should be enough to just submerge the onions. When the oil is hot, add bay leaves, dried chillies, cardamom pods, cloves, and cinnamon..
3. Let the cardamom pods change colour, fry the 4 chopped green chillies, then add onions and salt, cook till soft and translucent..
4. Add the ginger-garlic paste, and incorporate it into onions. Cook for half a minute..
5. Add tomatoes, cover pan for 2 minutes, or until soft and mushy. Stir tomatoes till mashed..
6. Add turmeric, chilli powder, cumin powder, coriander powder, and garam masala..
7. Add potato cubes, cook for 2 minutes..
8. Add chicken, and stir until outside of chicken turns white (partially cooked)..
9. Add hot water to pan, enough to cover the chicken. Top with the slit green chillies. Set the heat to medium low, and simmer 20 minutes or until the chicken is done..
10. Drizzle a teaspoon of ghee, and garnish with chopped coriander. (And a green chilli or 2 if you’d like)..

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