Easy Chicken Curry

Easy chicken curry

    Today’s post is dedicated specially to  bachelors and newbies to cooking. I experimented this recipe long back right after I tried the Andhra chicken roast. The pictures weren’t good enough, so i didn’t want to post it. Recently I saw a very similar recipe in a cookery channel, which pushed me into making the easy chicken curry again. So last week, I made this curry and took pictures . Unfortunately, this time also I am not very happy with the pics. The weather isn’t very supportive..it’s too cloudy here!


    Anyways, I am posting this as making chicken curry will never get easier than this, and that is a promise. 🙂 Though the picture do no justice to the dish, I guarantee that you will love this. To make things easier, I have used chicken drumsticks here. Its much more convenient and perfect for a family of 2 or 3. It goes well with appam, idiyappam , chapathis or even rice. Do give this a try!

Easy Chicken Curry Recipe

Ingredients (Serves 5)

1. Chicken – 3/4 kg, cut into medium-small pieces (I used 6 chicken drumsticks)

   Ginger – 1.5 tsp, crushed

   Garlic – 1.5 tsp, crushed

   Turmeric powder – 1/2 tsp

   Kashmiri chilly powder – 2.5 tsp

   Coriander powder – 2.5 tsp

   Onion – 1.5 cups, thinly sliced

   Tomato – 1 medium-small, cubed

   Garam masala powder – 1 tsp

   Cilantro – 2 – 3 sprigs, halved (optional)

   Curry leaves –  A few

   Coconut oil –  1 tsp

   Salt – To taste

Other ingredients

2. Thick coconut milk -  1/4 – 1/2 cup

3. Coconut oil – 1 tbsp

4. Mustard seeds – 1/2 tsp

   Pearl onions – 3 – 4, thinly sliced

   Curry leaves – A few

Method

1. Combine chicken pieces with all the other ingredients numbered 1. Set aside for 10 – 15 minutes. Add 1.5 cups of water. Mix well. Bring to a boil. Cook covered in a heavy-bottomed dish for 20 – 30 minutes at medium or medium-low heat, stirring occasionally. (Or you can pressure-cook at medium heat for 1 whistle at medium heat). Switch off.

2. When the chicken pieces are done, add 1/4 – 1/2 cup thick coconut milk and cook for  a few minutes at low heat. Switch off.

3. Heat 1 tbsp coconut oil at medium heat. Splutter mustard seeds and fry dry red chilies followed by pearl onions and curry leaves. Fry pearl onions until browned. Pour over the curry. Cover with a lid for 5 minutes. Mix everything well. The gravy will thicken a lot after some time. Serve this easy chicken curry with rice / appam/ chapathis /idiyappam etc.

Bachelors chicken curry

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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3 comments

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  • I am really appreciating your work. I have also great interest on trying different types of foods and I am a foodie as well. From your post I have an idea that if you get any recipe specially on chicken, and different from traditional one then you will must try it. Am I right or wrong?? If I am right then you have a surprise at urbanrajah.com

  • I made this curry yday and it was yummy. The gravy was particularly delicious ! I was skeptical initially as I’m used to sautéing the onions first in most recipes and thought the raw onions mixed in would leave in a bitter aftertaste. Surprisingly the onions blended in well with the spices and the coconut milk and the gravy was rich – finger licking good 🙂 Given the minimal effort taken, this recipe is a keeper. Thank you Maya!!!

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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