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:
Tarragon has a flavor similar to licorice and can be added to a wide variety of foods including chicken, fish, soups and butter.
If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste. Use the drained water in making tasty gravy for vegetables or for basen curry.
1 bay leaf equals ¼ teaspoon crushed.


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