Chicken curry- simply irresistible!

Whipping up a different chicken curry every time is a challenge. A masala or a fry or just a chicken curry – with or without coconut milk etc. etc. the choice is endless……. we have to decide before we start the process.

This chicken curry is packed with flavour, aromatic and is spicy, as always easy to make with all the ingredients easily available in your kitchen.

I have a huge collection of chicken recipes, pulled this one out to share. Green chilly taking centerstage!

Do try this awesome recipe and let me know. Before you cook, see that you have all the ingredients.

Ingredients:

• Chicken -1 kg
• Mustard Oil-2 tbsp( any vegetable oil)
• Onions-2 sliced fine
• Green chillies- 6-8
• Cashewnuts-10-12
• Coriander leaves-1 bunch
• Mint leaves- a few (10-15 leaves)
• Curry leaves -1 sprig
• Water- 4-5 tablespoon
• Mustard Oil -3-4 tbsp ( or any vegetable oil)
• Cinnamon and cloves -2-3 each
• Jeera -1 tsp
• Onions -2 minced
• Green chilli -3-4minced
• Tomato -1 minced
• Ginger-garlic paste -2 tbsp
• Turmeric powder-1 tsp
• Coriander powder-1 and 1/2 tbsp
• Chilli powder-1/2 tsp
• Garam masala -1 tsp or any chicken masala
• Pepper powder-1/2 tsp
• Thick coconut milk-1/2 cup
• Water -3/4 cup
• Salt to taste
• Coriander leaves to garnish

Method:

• Clean and cut chicken into curry pieces. Wash thoroughly.
• In 2 tbsp of oil, fry sliced onion till soft and light brown .
• Add whole green chillies and cashewnuts and fry for a few minutes.
• Keep it aside to cool.
• Grind the above with coriander, mint and curry leaves and 3 tbsp of water to a fine paste. Keep the ground masala aside.
• In oil, add jeera and whole spices.
• Add minced onions and fry till brown, add minced green chillies and ginger- garlic paste and fry well.
• Add the minced tomato and fry till soft.
• Add all the powders and ground masala( onion- green chilli…..)
• Add chicken and salt, toss well in the masala and keep covered for a few minutes. Do not add water.
• Once the water from the chicken comes out, add a little more water, bring to a boil, cover and cook on a medium flame till chicken is done.
• Add the coconut milk and cook covered for a few minutes more.
• Depending on how thick you want the gravy to be, add the desired quantity of water.
• You can add a dash of lime juice.(optional)
• Garnish with coriander leaves and serve with a pulao or roti of your choice.

Chef’s tips:

• You can substitute chicken with mutton too.
• In case you do not have whole spices and Garam masala you can add 1tsp of chicken masala.
• In case you do not have coconut at home, you can use fresh boiled and cooled milk instead of coconut milk.
• I have used Kashmiri chilli powder here.
• Add water a little at a time, do not dilute the taste of this delicious curry.
• Recipe for a pulao or Indian bread is available on the blog.
• This dish serves 6-8.

Till my next post,

Cheers

Rose