Non-Vegetarian curry Archives | Satyam's Kitchen https://satyamskitchen.com/recipe/tag/non-vegetarian-curry/ Thu, 21 Jan 2021 00:46:00 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.1 https://satyamskitchen.com/wp-content/uploads/2024/03/favicon-32x32-1.png Non-Vegetarian curry Archives | Satyam's Kitchen https://satyamskitchen.com/recipe/tag/non-vegetarian-curry/ 32 32 Sungta Hinga Udda https://satyamskitchen.com/recipe/sungta-hinga-udda/ https://satyamskitchen.com/recipe/sungta-hinga-udda/#comments Thu, 21 Jan 2021 00:46:00 +0000 https://satyamskitchen.com/sk-staging/?p=4359 ]]>

CategoryDifficultyBeginner

Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins

 2 tbsp Coconut Oil
 ½ tsp Asafoetida
 250 g Small Deveined Prawns
 6 Dried Red Chilies
 200 g Grated Coconut
 2 tbsp Tamarind Juice
 1.50 cups Water
 Salt (As per Requirement)

Blended Coconut Masala
1

Roast 6-7 Dried Red Chillies along with 1 tbsp of Oil for 2-3mins

2

Blend in Coconut, Roasted Dried Red Chillies, Tamarind juice, and 1/2 glass of water into a semi-liquid paste.

Making of the Prawn Asafoetida Curry
3

In a saute pan, Add in 1 glass of water and pour in the Blended Masala, and Cook for at least 5 mins.

4

Add in some salt to taste, 1/2 tsp of Asafoetida, and 2 Tbsp of Coconut Oil and Mix them well.

5

Add about 250gms of Small Prawns and Cook the curry till the Prawns are cooked well.

6

Sungta Hinga Udda is now ready to be served with some hot steamed rice!

Ingredients

 2 tbsp Coconut Oil
 ½ tsp Asafoetida
 250 g Small Deveined Prawns
 6 Dried Red Chilies
 200 g Grated Coconut
 2 tbsp Tamarind Juice
 1.50 cups Water
 Salt (As per Requirement)

Directions

Blended Coconut Masala
1

Roast 6-7 Dried Red Chillies along with 1 tbsp of Oil for 2-3mins

2

Blend in Coconut, Roasted Dried Red Chillies, Tamarind juice, and 1/2 glass of water into a semi-liquid paste.

Making of the Prawn Asafoetida Curry
3

In a saute pan, Add in 1 glass of water and pour in the Blended Masala, and Cook for at least 5 mins.

4

Add in some salt to taste, 1/2 tsp of Asafoetida, and 2 Tbsp of Coconut Oil and Mix them well.

5

Add about 250gms of Small Prawns and Cook the curry till the Prawns are cooked well.

6

Sungta Hinga Udda is now ready to be served with some hot steamed rice!

Sungta Hinga Udda
IngredientsDirections
]]> https://satyamskitchen.com/recipe/sungta-hinga-udda/feed/ 1 Malaysian Chicken Curry without Curry Powder https://satyamskitchen.com/recipe/malaysian-chicken-curry-without-curry-powder/ https://satyamskitchen.com/recipe/malaysian-chicken-curry-without-curry-powder/#respond Wed, 06 Jan 2021 12:12:00 +0000 https://satyamskitchen.com/sk-staging/?p=4291 ]]>

CategoryDifficultyBeginner

Yields2 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 1 tsp Red Chilli Powder
 ½ tsp Turmeric Powder
 1 tbsp Soy Sauce
 1 Chicken Breast
 4 Garlic Cloves
 5 Dry Red Chilli
 2 Onion, Diced and Medium
 1 Ginger
 2 Potato, small
 1 Lemongrass (optional)
 2 tbsp Curry Leaves
 ½ fl oz Coconut Milk
 Salt, As per requirement

Marinate the chicken
1

Marinate the chicken breast pieces with Chilli Powder, Turmeric powder, Soy sauce, and salt for 30mins.

Curry Paste
2

Grind the ginger, garlic, 1/4th diced onion, dried red chili into a fine paste.

3

Heat the pan and drizzle 5 - 6 Tbsp of oil.

4

Saute 3/4th diced onion for 2 mins.

Making the Curry
5

Add the curry paste to the sauteed onions and mix them well.

6

Add the diced potato into the curry and saute it into the curry paste for 3 mins.

7

Add one glass of water and simmer it to boil. Add in the curry leaves. I have added lemongrass which is optional.

8

Add in the fresh Coconut milk and marinated chicken pieces into the curry and boil it for 15-20 mins.

Ingredients

 1 tsp Red Chilli Powder
 ½ tsp Turmeric Powder
 1 tbsp Soy Sauce
 1 Chicken Breast
 4 Garlic Cloves
 5 Dry Red Chilli
 2 Onion, Diced and Medium
 1 Ginger
 2 Potato, small
 1 Lemongrass (optional)
 2 tbsp Curry Leaves
 ½ fl oz Coconut Milk
 Salt, As per requirement

Directions

Marinate the chicken
1

Marinate the chicken breast pieces with Chilli Powder, Turmeric powder, Soy sauce, and salt for 30mins.

Curry Paste
2

Grind the ginger, garlic, 1/4th diced onion, dried red chili into a fine paste.

3

Heat the pan and drizzle 5 - 6 Tbsp of oil.

4

Saute 3/4th diced onion for 2 mins.

Making the Curry
5

Add the curry paste to the sauteed onions and mix them well.

6

Add the diced potato into the curry and saute it into the curry paste for 3 mins.

7

Add one glass of water and simmer it to boil. Add in the curry leaves. I have added lemongrass which is optional.

8

Add in the fresh Coconut milk and marinated chicken pieces into the curry and boil it for 15-20 mins.

Malaysian Chicken Curry without Curry Powder
IngredientsDirections
]]> https://satyamskitchen.com/recipe/malaysian-chicken-curry-without-curry-powder/feed/ 0