This recipe is a very easy chicken curry recipe. You can make this dish with or without coconut milk. The gravy of this dish thickens as it cools so the consistency of the gravy has to be adjusted before it is removed from the flame.
This chicken curry makes a perfect accompaniment for rice, rotis, appam, idiyappam etc. For appam and idiyappam it is best to make this chicken curry with coconut milk so it can be used like a stew.
Let’s start..
Ingredients
- 1 kg. Chicken, cut into pieces
- 1 tsp. Pepper powder
- 2 tbsp. Coriander powder
- 1 tsp. Vinegar
- ½ tsp. Turmeric powder
- 1 tsp. Fennel seeds
- 1 tsp. Garam masala
- 2 medium Onions, sliced
- 2 tbsp. ginger-garlic paste
- 4 Green chillies, slit lengthwise
- 1 Tomato, chopped
- 1 Potato, cubed
- 2 cups Medium thick coconut milk
- ½ cup Thick coconut milk
To temper:
- 1 tsp. Mustard seeds
- 4 Shallots / small onions, sliced
- 4 Dry red chillies
- Curry leaves, a sprig
- 2 tbsps. Oil
- Salt, to taste
Method
- Marinate cleaned chicken pieces with salt, pepper powder and vinegar and keep it aside.
- Heat oil in a deep bottomed pan and add sliced onions. When it turns golden brown, add ginger garlic paste and green chillies. Cook for 3-4 minutes. Add turmeric powder, coriander powder, pepper powder, garam masala and sauté. (You can also use chicken masala instead of all the masala powders) Add sliced tomato and mix well.
- Add marinated chicken pieces, salt and cubed potato. Mix well. When chicken pieces start changing colour, add medium thick coconut milk. Mix well and bring it to a boil. Reduce flame and cover and cook chicken till it’s done, about 20-25 minutes.
- Add thick coconut milk and stir well. Continue to cook on low flame for 5-7 minutes and remove from fire.
- In a small pan, heat the oil and crackle the mustard seeds. Add sliced small onions, dry red chillies and curry leaves. Fry till the small onion turns golden brown. Add this to the chicken curry.
- Serve with rice or any type of roti.
