Homestyle Chicken Curry
Ingredients (Serves 5 – 6)
1. Chicken – 1.25 kg, cut into medium-small pieces
Turmeric powder – 1/2 tsp
Salt – As required
2. Coconut oil – 3 – 4 tbsp
3. Mustard seeds – 1/2 tsp
4. Onion – 1 large, thinly sliced
Ginger – 1.5 tbsp, thinly sliced
Garlic – 6 large, thinly sliced
Green chilly – 1, chopped
Curry leaves – 2 sprigs
5. Tomato – 1 large, sliced or chopped
6. Turmeric powder – 1/2 tsp
Chilly powder (medium or mildly spicy) – 1.5 tbsp
Coriander powder – 2.5 tbsp
Gram masala powder – 2 – 2.5 tsp
7. Hot water – 1 – 1.5 cup
8. Salt – To taste
Method
1. Marinate chicken pieces with turmeric powder and salt. Set aside for at least 30 minutes.
2. Heat coconut oil in a large kadai / cheena chatti over medium-high heat. Splutter mustard seeds (optional) and add onion, little salt, ginger, garlic, green chilly and curry leaves. Saute well until onion turns golden. Bring down the heat to low. Add the spice powders numbered 6 and mix well. Cook for a few minutes until their raw smell completely disappears. Add tomato and cook over medium heat until mushy. Add garam masala powder and sliced coconut / thenga kothu and mix well. Taste-check for salt. Add chicken pieces and cook for a few minutes, stirring in between. Add 1 – 1.5 cup hot water and mix well. Bring to a boil. Cook covered for about 30 – 35 minutes over low-medium heat until oil separates and chicken pieces are completely done. Switch off. Add a few curry leaves and 1 tsp coconut oil. Serve after 30 minutes.
