Chicken curry is a classic, simple dish in which no garam masala or coriander powder is added. Here the taste of chilli powder and coconut is blended with chicken and this gives a special taste. Adding garlic also contributes to its unique taste.
This chicken curry is absolutely delicious with ghee rice although you can also take with plain rice. It can also be taken with chapatis, hot idli, dosa and set dosa. Adding a little ghee to your idlis and dosa makes the dish even more mind-blowing. Even ragi mudde tastes good.
There are many variations that can be done in a chicken gravy. You can also add pieces of fried coconut to the gravy. The crunchiness of coconut makes it delicious.
Ingredients
1 kg chicken
4 big onions (chopped)
4 medium-sized tomatoes (chopped)
2 pods of garlic
1/2 teaspoon turmeric powder
2 teaspoon chilli powder
1/4 cup grated or 4-5 pieces 1 inch sized coconut
2 teaspoons salt or salt to taste
Method
Take a kadai or a heavy thick bottomed pan or a cast-iron skillet and heat it. Add oil and allow the oil to get heated. Then add onion and garlic. Saute till it turns golden brown.
Then add tomatoes and coconut and saute further till you get a mushy paste.
Now add turmeric powder and chilli powder and saute on low medium flame stirring occasionally.
Note: On adding the chilli powder the masala tends to get stuck to the vessel and if left for a long time, may also get burnt. So to prevent it from getting burnt, it is essential to stir continuously.
Keep heating till you get a mushy paste. Allow this to cool.
Grinding the masala
Grind the cooled masala in a mixie jar. Initially do not add water and grind for a few minutes. Then gradually increase the water content(say around 10 ml) and grind.
Keep repeating till you get a smooth paste. Remember not to add too much water as it will splash all over and the curry will be bland.
Now let’s get into the final preparation of the Chicken curry.
Preparation of the Chicken curry
Take a cooker pan and add oil. Allow the oil to get heated. Add onions and curry leaves and saute till the colour of the onions changes to light brown.
Then add the chicken and stir. After a few minutes, add the already ground masala and stir till the chicken mixes well with the masala. Then add salt and mix further.
You will notice that the chicken will release water. Further, add a cup(200 ml) of water and close the lid and cook for a single whistle on a high medium flame. You can also reduce the quantity of water if you want a thicker consistency. Remove the weight after the cooker cools. Also, keep heating the curry on high medium flame till you get the required consistency.
Note:
In case you are using a Kadai and not a cooker, then instead of using 200 ml of water, add 300 ml of water and close the lid and cook 20 minutes on a slow medium flame.
Enjoy the dish and do share your experience in the comments:)