Easter is one of the most pleasurable times of the year for Christians, as they get to eat traditional Easter dishes. As Easter comes on April 17th, now is the time to think of all the Easter foods you’d like to eat with your loved ones.
Make your Easter dinner more special this year with Thecha Chicken Curry. We’ll go over an easy chicken recipe for Easter supper.
Origin of Thecha Chicken
Kharda or Thecha Chicken is one of the types of chicken curry that included a spicy chutney chicken made with garlic and roasted chillies. This dish can be served semi-dry as a snack or with gravy, along with rice and chapati. It’s a traditional Vidarbha meal cooked with genuine Indian spices.
So, if you truly want to surprise your family this Easter, prepare this easy thecha chicken.
Best Chicken for Thecha Chicken
In case you’re wondering, we source our chicken from biosecure farms that are government approved. In addition to this, all our chicken and other meats are passed through 150+ safety & quality checks before being approved for delivery. You also don’t need to worry about prep with any of our 300+ cuts. Our expert meat technicians cut, clean, trim and wash everything so you can use your order straight out of the pack! To retain freshness we ensure constant temperature controls between 0-4℃ from sourcing to delivery.
Our Chicken Curry Cuts is perfect for all types of curry in India. This makes it an ideal fit for Thecha Chicken. The chicken cut pieces consist of both bone-in and boneless pieces.
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Thecha Chicken Curry
Chicken Curry Cut, garlic, chillies, lemon juice, and sesame seeds are used to make Thecha or Kharda Chicken, a semi-curry dining dish. For the perfect Easter dish, pan-seared marinated chicken pieces are cooked in a curry.
Thecha Chicken, like other chicken recipes, is best served with rice and chapati. Fried onions and roasted peanuts can be used as a garnish on top of this Easter food to give a touch of crunch.
Thecha Chicken Curry Ingredients
The ingredients required to make this delicious Easter recipe are as follows:
Ingredients
Let’s cook
In a pan slightly warm the oil and add chilli and garlic.
Cook on a medium flame for about 5 min until fried. Do not change the colour of the garlic.
Remove from heat. Add coconut along with coriander and grind into a smooth paste. Add a little water if required.
Heat a pan and add the remaining oil and sauté the paste until the oil is released. This is your thecha paste.
Meanwhile, in a separate pan, heat oil, and sweat the sliced onions.
Add chicken and sear. Throw in the ginger garlic paste, salt and turmeric powder. Cook for 10 minutes and add water.
Cover and cook until 80% done and add in the thecha paste.
Cook for another 10 mins until the oil comes to the top.
Serve hot with steamed rice or jeera rice.
