I found this chicken recipe in a magazine and thought of giving it a try.I did some changes in the original recipe and made it. It was awesome. My husband loved it. In this recipe, we don't have to use big onions. Instead we have to use shallots. And the gravy will be very less and thick so this chicken curry will be good with chapathi or appam.
Chicken ~ 1 Kg
Shallots ~ 15 Nos
Green chillies ~ 4 Nos
Chilly powder ~ 3 tsp
Coriander powder ~ 3 tsp
Turmeric powder ~ 1/2 tsp
Garam Masala ~ 1 tbsp
Pepper powder ~ 1/4 tsp
Tomato ~ 2 Nos ( Medium size)
Ginger- Garlic paste ~ 2 1/2 tbsp
Grated coconut ~ 1 cup
Salt to taste
- Wash & cut the chicken to medium sized pieces.
- Heat a pan and fry grated coconut, 1/4 tsp turmeric powder, 5 curry leaves, chopped shallots (5 Nos) till golden brown. Keep the fried coconut mixture aside.
- Then heat 1 1/2 tbsp of oil in a big vessel and add mustard seeds.When the mustard seeds start to crackle, add curry leaves ( 1 stem) and ginger - garlic paste and fry for sometime.
- Then add chopped shallots (10 Nos), chopped green chillies (4 Nos) and saute till onions become translucent.
- Then add 1/4 tsp turmeric powder, 3 tsp chilly powder, 3 tsp coriander powder, 1/4 tsp pepper powder, 1 tbsp garam masala and fry in low flame till the raw smell of masala goes. Make sure not to burn the masala.
- Then add chopped tomato and little salt to fry it for sometime.
- When the tomatoes are nicely done, add the chicken pieces and salt and mix it well. Close the vessel and cook for 20 minutes in medium-flame. No need of adding water.
- Meanwhile grind the fried coconut mixture by adding 2 1/2 tbsp of oil to a nice paste.
- When the chicken pieces are almost cooked , add the ground coconut paste and mix it well.
- Cook for another 10 minutes in low flame till the oil seperates. Then remove from the flame.
Very nice to have with chapathi.