Chicken Curry

SpicySpicy Served HotServed Hot
Very Good based on 4 Ratings

Listed in : Non-Vegetarian , Non-Vegetarian Chicken , Non-Vegetarian Appetizers , Non-Vegetarian Curries , Non-Vegetarian Gravy , Non-Vegetarian Sidedish , Kids , Non-Vegetarian Dinner , Non-Vegetarian Lunch


Servings: 6 Preparation time:
  • Chicken, Meat And Skin And Giblets And Neck, Raw, Boneless Chicken Chicken - 1/2 Kg.
  • Onions, Raw, Onion Onions - 2( medium)
  • Tomatoes, Red, Ripe, Raw, Red Tomato Tomato - 1
  • Ginger Root, Raw, Fresh Ginger Ginger -( small) 1/4 tsp( inch piece)
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods Garlic - 5(to-6) cloves
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly Green chilies - 2
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander Coriander leaves ( few sprigs)
  • Yogurt, Plain, Low Fat, Curd, yoghurt Yogurt - 1(to-2) teaspoons
  • Coconut , Raw, Fresh Coconut - 1 (to- 2) tablespoons (grated or scraped)
  • Cloves, Ground, Clove, Lavang Cloves - 1(to-2)
  • Cinnamon, Ground, Cinamon, Dalchini, Cinnamon Powder, Cinnamon Sticks Cinnamon ( small 1/4 inch piece)
  • Poppy Seed, Khus Khus Poppy seeds - 1 teaspoon
  • Coriander Seeds, Hara Dhaniya Coriander seeds - 1 teaspoon
  • Caraway Seed, Meridian Fennel,persian Cumin Caraway seeds - 1/2 teaspoon
  • Peppers, Hot Chili, Red, Raw, Red Chilies, Chillies, Dry Red Chillies, Chilly Dry red chilies - 2
  • Saunf Fennel Seed, Fennel seeds - 1/2 teaspoon
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers Black Pepper (whole) - 3(to-4)
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder Turmeric powder - 1 teaspoon
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch Red chilli powder - 1(to-2) teaspoons
  • Salt, Common Salt, Rock Salt, Table Salt Salt
  • Canola Oil, Vegetable Oil, Cooking Oil
  • For Tempering:
  • Cloves, Ground, Clove, Lavang Clove - 1
  • Cinnamon, Ground, Cinamon, Dalchini, Cinnamon Powder, Cinnamon Sticks Cinnamon( small 1/4 inch piece)
  • Bay Leaf, Tej Patta Bay leaves - 1(to-2)
  • Hing, Asafoetida, Asafetida, Hingu, Ingua,perungayam, Asaefotida, Asafetida powder Asafoetida powder - 1(to-2 pinches)

Instructions (Preparation Steps):

  • 1. Make a paste of ginger, garlic, green chillies and a handful of coriander leaves.
  • 2. Marinate chicken pieces with this paste along with turmeric powder, red chilli powder, some salt and yogurt. Keep aside for at least an hour.
  • 3. Slice one onion and finely chop the second one. Finely chop the tomatoes.
  • 4. Add a teaspoon of oil to a pan or a Tawa. Add the sliced onions and saute' on a low flame until the onion turns golden brown.
  • 5. Remove the onion from pan and keep aside. Add the scraped/grated coconut to the pan and roast on low flame until light brown. Remove and make a paste of this onion and coconut with the help of water.
  • 6. On the same pan, add the spices - Cloves, cinnamon, poppy seeds, caraway seeds, coriander seeds, fennel seeds, black pepper and dry red chillies. Dry roast these spices on a low flame until fragrant (1-2 minutes). Grind them into powder when cool.
  • 7. Heat oil in a pan. Temper with Clove, cinnamon, bay leaves and asafoetida powder.
  • 8. Add the chopped onion and saute'. Then, add finely chopped tomatoes and saute'.
  • 9. Add the dry roasted spice powder. You can add all of it or half of it and then adjust the spice level later.
  • 10. Add marinated chicken. Mix everything well and cover and cook for 15-20 minutes.
  • 11. Add the coconut - onion paste, salt and a cup of water. Cover and cook the chicken. Adjust the red chilli powder, spices and salt.
  • 12. Garnish with coriander leaves and serve with chapati, roti or rice.

Cook's Tip:
when we cook or eat non vegetarian curry , plates glasses and containers smell even after they are cleaned. take little curd and mix water . before cleaning with soap clean with this curd and the smell is gone.
To make curd out of milk, a piece of green chilli can be added to the milk and soaked overnight.
While cooking cabbage, add a bay leaf. This will reduce the smell during cooking and also give a subtle flavor.


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