This is a south indian style chicken curry. I got the basic recipe from a website "spiceindiaonline". If you want more gravy with chicken you can try this which goes good with rice/chapathi/appam/dosa/idly...
Ingredients:
| Chicken | 1 kg |
| Small Onion/shallots | 10 to 15 |
| Big Onion | 1 |
| Tomato | 1 |
| Ginger | 3 inch piece |
| Garlic | 7 cloves |
| Green chilly | 5(slit open) |
| Chilly Powder | 2 tspoon |
| Coriander Powder | 1&1/2 tspoon |
| Turmeric Powder | 1/4 tspoon |
| Garam Masala | 1&1/2 tspoon |
| Salt | to taste |
| Coriander leaves | 1 fistfull |
For Grinding:
| Grated Coconut | 1/2 cup |
| Pepper | 1 tspoon |
| Cashewnuts | 5 to 7 |
| Fennel Seeds/Perumjeerakam | 3/4 tspoon |
| Roasted gram/Fried Channa/Pottukadalai | 1 tspoon |
For seasoning:
| Oil+Ghee | 1 tbl spoon |
| Cardamom | 4 |
| Cloves | 3 |
| Cinnamon | 2 inch |
| Bay leaves | 2 |
| Curry leaves | 2 sprig |
Preparation:
(1) Wash and clean the chicken. Chop into medium pieces. Soak cashewnuts in water. Chop onion and tomato into cubes or pieces. Also chop ginger, garlic and green chilly. Keep everything aside.
(2) Mean while grind the ingredients shown under "for grinding" heading in a mixer by adding little water (i didn't used roasted gram). Make a smooth paste. Keep it aside
(3) Heat oil/ghee in a pressure cooker. Add the ingredients shown under "for seasoning" heading one by one. To this add ginger, garlic and green chilly. Saute well. Now add chopped onion and shallots with little salt. Saute till color changes. No need to saute till brownish.
(4) Now add tomato. Saute till it turns juicy. To this add chicken pieces with chilly powder, coriander powder, turmeric powder and garam masala along with needed salt. Mix well.
(5) Now pour 1 cup of water to it. Mix once and pressure cook for 2 whistles (in india chicken will cook in some 3 to 4 whistles, here in US 2 is fine :) Open the lid once pressure is released.
(6) To the cooked chicken add ground paste. Mix once and make a salt test here.
(7) Close the vessel with a lid and cook for another 10 minutes in low flame or till oil separates. Add coriander leaves and switch off the flame. Close the vessel with a lid for some 15 minutes before serving.
(2) Mean while grind the ingredients shown under "for grinding" heading in a mixer by adding little water (i didn't used roasted gram). Make a smooth paste. Keep it aside
(3) Heat oil/ghee in a pressure cooker. Add the ingredients shown under "for seasoning" heading one by one. To this add ginger, garlic and green chilly. Saute well. Now add chopped onion and shallots with little salt. Saute till color changes. No need to saute till brownish.
(4) Now add tomato. Saute till it turns juicy. To this add chicken pieces with chilly powder, coriander powder, turmeric powder and garam masala along with needed salt. Mix well.
(5) Now pour 1 cup of water to it. Mix once and pressure cook for 2 whistles (in india chicken will cook in some 3 to 4 whistles, here in US 2 is fine :) Open the lid once pressure is released.
(6) To the cooked chicken add ground paste. Mix once and make a salt test here.
(7) Close the vessel with a lid and cook for another 10 minutes in low flame or till oil separates. Add coriander leaves and switch off the flame. Close the vessel with a lid for some 15 minutes before serving.
Have it with rice/chapathi/appam/idly/dosa..
Tips:
- Cooking time of chicken depends on its type.
- Addition of chilly powder depends on your tolerance level. The above one is less spicy which suits my kid's taste.
- Chicken tends to thicken once it is cooled down. Adjust water level accordingly.
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