Chicken Kasha (Semi-Dry Chicken Curry From Odisha) Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add whole spices like cinnamon, cardamom, and cloves.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 4.Add chicken pieces and cook until they are browned.
• STEP 5.Add tomato puree and cook until the oil separates.
• STEP 6.Add water, cover the pan, and simmer until the chicken is cooked through.
• STEP 7.Garnish with fresh coriander leaves and serve hot.

Cooking Tips

• You can adjust the spice level of the curry according to your taste preferences.
• For a richer flavor, you can add a tablespoon of ghee to the curry before serving.
• You can also add a teaspoon of garam masala for an extra kick of flavor.

Storage and Serving

• Chicken Kasha is best served hot with rice or roti.
• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.