This a very delicious aromatic South Indian chicken curry. This dish is so flavourful and pairs best with plain rice and rotis. This can also be a good accompaniment with briyanis. The house will be filled with flavours while you are making the masala, no wonder this is such an enjoyable treat to chicken lovers. Do make this yummy chicken curry and let me know your views. Now lets see the preparation.
Chicken – 750 gms
Onion – 1, chopped
Tomato – half of a medium sized one, chopped
Turmeric powder – 1/2 tsp
Corriander powder – 1 tsp
Garam masala powder – 1/4 tsp
Curry leaves – a spring
Oil – 3 tbsp
Ingredients for Masala
Dry red chillies – 4-5
Cinnamon sticks / Pattai – 2
Cardamom / Elakkai – 2
Cloves / Kirambu – 2
Fennel seeds / Sombu – 2 tsp
Pepper corns / Milagu – 1tsp
Cumin seeds / Jeeragam – 1/2 tsp
Coconut – 2 tbsp , grated
Ginger – 1 inch piece
Garlic – 5 pods
Oil – 2 tsp
Preparation of Masala
Grab the needed ingredients for the masala.
Heat 2 tsp oil in a kadai . Add dry red chillies, fennel seeds , pepper corns, cumin seeds and whole garam masala (cinnamon,cardamom and cloves) and fry for 2-3 mins until a nice aroma arises. Take care not to burn them so always keep in medium flame.
Then add ginger,garlic and shredded coconut and fry for 2 more mins and switch off.
Let it cool down a bit. Transfer to a mixer and blend it to a smooth paste using enough water. Now the masala is ready.
Preparation of Curry
Set ready the needed ingredients.
Heat oil in a kadai and add the curry leaves and onion. Fry the onion till they turn light golden colour.
Now add the masala and fry for 2-3 mins or till the oil seperates.
Add the turmeric and corriander powders and give a good mix.
Add in the cleaned chicken and coat it well with the masala.
Add the chopped tomato with required salt and mix well and fry for 4-5 mins.
Add enough water and cook till the chicken meat gets tender (Place a lid and keep in medium flame and stir it at even intervals to avoid burning, will take some 15-20 mins ).
Now the chicken is cooked well. Add the garam masala and give it a good mix . Check for the seasoning and allow to boil for 3 more mins.
Fry the chicken until it reached your desired consistency. I liked it be a semi gravy so I kept in flame for few more mins until it got thick (without lid). (You can choose your desired consistency)
Serve this aromatic chicken curry with plain rice / Any Indian flat bread / as a side with briyani .
- Take care not to burn the masala.
- Adjust the spice according to your taste. If you want the curry to be extra hot then add a tsp of chilli powder along with the corriander powder.