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, porotta, rice etc etc. There are several ways to make the gravy thick apart from adding coconut milk/cashew paste. I usually grind some of the sauteed masala. 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. Kashmiri chilly powder – 1 tbsp
4. Pepper powder – 1 tsp
5. Garam masala powder – 2 tsp
6. Salt – To taste
7. Yoghurt – 1 tbsp

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

For gravy

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

Method

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

2. Heat around 1.5 – 2 tbsp coconut oil in a deep pan or pressure cooker, add the sliced coconuts and saute until golden. Next add the sliced onion, green chilies and saute until  they turn lightly brown. Add the ground tomato-ginger-garlic-curry leaves mixture and  saute well until their raw taste is gone and oil separates.

3. Add coriander powder, turmeric powder and garam masala powder.  Saute for a few minutes and add the marinated chicken and a few curry leaves. Mix well and saute until most of the water evaporates ( for about 6 – 10 mts).

4. Now add 1/2 cup hot water and cook at medium heat 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 – 1/2 cup) for a thicker gravy and extra taste. Add it before switching off the stove.

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

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-low 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.