Spicy Chicken Curry

 

  

  I know of many beginners in the kitchen who search for simple and spicy chicken curry recipe, to impress their better half especially during the initial years of marriage. Well, I was one among them. My sister says that she too often googled for naadan curry recipes. So, this recipe is dedicated to all those gals, who are seriously trying to win the heart of their hubby....This curry goes well with chapatis, idli/dosa, appam, puttu, idiyappam, bread, rice etc etc. There are several ways to make the gravy thick. I usually grind some of the sauteed onion, ginger, garlic and green chilli mixture. One of my friends, Preetha gave me another tip where you grind the ginger, garlic, curry leaves and tomato for a thicker gravy. Here I have followed that method:

 

 

Ingredients ( Serves 7)

For Marinade

1. Chicken - 1.5 kg
2. Turmeric powder - 1/2 tsp
3. Chilli powder - 1 tbsp
4. Pepper powder - 1 tsp
5. Garam masala - 2 tsp
6. Salt - To taste

Marinate the chicken with the above ingredients for at least 2 hrs.

For gravy

1. Onion - 2.5 medium, sliced and chopped
2. Green chillies - 2 slit
3. Tomato - 2 small
4. Ginger - 2 inch piece, chopped fine
5. Garlic - 7- 8 chopped
6. Coriander powder - 4 tsp
7. Turmeric powder - 1/4 tsp
8. Home-made garam masala powder - 2 tsp
9. Sliced coconut - 1/4 cup
10. Salt - To taste
11. Coconut oil - As required

Method

1. Grind ginger, garlic, curry leaves and tomato to a fine paste  in a mixer.

2. Heat around 1 tbsp oil in a deep pan or pressure cooker, add the sliced coconuts and brown them. Now add the onion and saute until the oil appears on top and they turn lightly brown. Add the ground tomato-ginger-garlic-curry leaves mixture and  saute until their raw taste is gone.

3. Add coriander powder, turmeric powder and garam masala.  Saute for a few minutes and add the marinated chicken and a few curry leaves. Mix well and saute until all the water evaporates ( for about 10 mts).

4. Now add 1/2 cup water and cook until it is about to whistle (if you are using a pressure cooker). Bring down the flame and cook for around 10 mts at low heat. Open the pressure cooker when the steam is released. Throw in some curry leaves, check for masala and salt. If you need a thick gravy, bring to a boil and cook until it reaches your desired consistency.

Tips:

1. You can add thick coconut milk (around 1/4 cup) if you wish. Add it before switching off the stove.

2. For extra taste, you can fry 5-6 pearl onions in around 2 tsp oil and pour over the prepared chicken curry.

3. You can skip the chicken marination step if you are short of time. Brown the sliced onion, add ginger-garlic paste, saute until their raw taste is gone,then add tomatoes and cook them. Now add the masala powders under the marinade secion. Saute until their raw taste is gone and then add the cleaned chicken pieces.

 

Garam masala (Yield - Around 3.5 - 4 tbsp)

1. Fennel Seeds (Perumjeerakam)-  2 tbsp
2. Cloves (Grambu)- 13 - 15
3. Cinnamon stick (Karuvapatta) - 2  inch
4. Cardamom (Elaikka) - 3 - 4
5. Star anise (Thakkolam) -  1
6. Whole pepper (Kurumulaku) -15 - 20
7. Poppy seeds (Kus Kus) - 1 tsp (optional)

Dry roast all the ingredients lightly in a pan at medium heat for about 2-3 mts. When they cool down, grind to a fine powder in a coffee grinder. Store in an airtight container. It will  be flavorful even if you do not dry roast them.