Spicy Chicken Curry
 
Spicy Chicken Curry

 One of my all time fav chiken Recipes. I think this is the recipe that made me like chicken for the first time. It's one of the famous recipes of my mother in law. 

Ingredients

  • Onion - 1 (finely chopped)
  • Tomato - 2 (diced or pureed)
  • Oil - 2 tbsp
  • Bay Leaf - 1
  • Curry Leaves - 1 spring
  • Cumin seeds - ¼ tsp
  • Coriander leaves (Cilantro) - handful (finely chopped)

Ingredients To Marinate

  • Chicken - 1.5 lb
  • Turmeric powder - 1/4 tsp
  • Lemon juice - 2 tsp
  • Salt - 1 tsp

List I (To grind)

  • Ginger - 1" piece
  • Garlic - 8 cloves
  • Fennel Seeds - 1 tsp
  • Shallots - 7
  • Green Chillies - 3

List II (To dry roast and powder)

  • Grated Coconut - 1/4 cup
  • Dry red chillies - 10 Coriander Seeds - 3 tbsp
  • Curry Leaves - handful (2 springs)
  • Whole Peppercorns - 2 tsp
  • Whole Garam Masala - 2" piece cinnamon stick, 3 cloves, 3 cardamom, 1 star anise, 3 kalpasi

Method

  1. Cut the chicken and cut it into medium size pieces. Marinate it with salt, lemon juice and turmeric powder for at least half an hour.
  2. Dry roast the ingredients under 'List II' on low flame till the coconut turns golden brown in colour. After it cools make a powder of it and keep aside.
  3. Make a paste of the ingredients under 'List I'. Keep this aside.
  4. Heat the oil in a heavy bottomed pan and add the cumin seeds and bay leaf.
  5. Add the chopped onions and fry till it becomes brown in colour.
  6. Add the ground paste of 'List I' and fry till the raw smell is gone.
  7. Add the marinated chicken and fry for few minutes. The chicken releases lot of water. 
  8. Now add the remaining ingredients - tomato puree, powdered mixture of 'List II', required salt and water.
  9. Cover and cook for 15-20 minutes. By now the chicken pieces will be completely cooked.
  10. This is the right time to check for salt and other spices. Adjust anything if needed.
  11. Cook uncovered till the oil floats on top of the gravy.
  12. Add the finely chopped cilantro and fresh curry leaves and switch off. Keep the gravy covered till you are ready to serve.
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- Manas Jondhale
Manas Jondhale
Recipe Posted by Manas Jondhale
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