I am not a curry person. But my hubby loves Indian curries. I wanted to make something different in chicken and thought why not try the traditional way of making it. For this particular dish I haven’t used any ready made masalas. Every ingredient has been dry roasted and powdered in the mixer. This tasted so well and the flavor was just tingling in the tongue. Cherry just couldn’t stop taking another…. serve & praising how good it tasted. When making this use chicken with bones as the bones add more taste to this dish. A must try recipe & here is the recipe
- ½ Kg Chicken (medium size pieces)
- 1 large onion thinly sliced
- 1 large tomato chopped
- Salt as per taste
- 1tbspn Lemon juice
- ½ cup thick coconut Milk
- To garbnish 15 to 20 Curry leaves & 1 tspn cumin seeds
For the Masala to grind
- 1 tbspn whole coriander seeds
- 1 Tspn Cumin seeds
- 1 Tspn sounf (Big green jeera)
- 6-7 dried red chili
- 1 Tspn black pepper corns
- 1/2 tspn Methi seeds (Fenugreek)
- 1/2 Tspn Ajwain seeds
- 1 Tspn Poppy seeds
- 2 bay leaf
- 3 pods of Elachi
- 3 pods cloves
- 1 Inch cinnamon stick
- 1/2 Tspn Turmeric powder
- 1 Tbspn minced ginger
- 1 Tbspn minced Garlic
- Except Ginger, garlic & turmeric powder dry roast all other ingredients on low flame till you get a good aroma.
- Now add in the dry roasted item & the rest in the mixer, grind to a smooth paste. Add water if required.
- In a heavy bottom Pan/ Kadai pour 1.5 tbspn of oil fry the onions till they are golden brown.
- Add the chopped tomatoes, ground masala and fry them till you see fat separation. Add the chicken to this masala & fry for about 8 minutes. When it starts sticking to the bottom add in water as required (I added 3 cups of water) cook for about 8 minutes.
- Finally add in the coconut milk and simmer for 2 mins. Garnish the curry with cumin seeds & curry leaves.
Note: If you want you can replace oil to ghee (Clarified butter) and the curry will taste richer.