This is a very tasty South Indian style Chicken Curry and as the name indicates, the chicken pieces are marinated and fried before making the curry. You can serve it with rice, parathas, appam, dosa, puttu or bread.
This is my entry for the event “The Potluck – Chicken” initiated by dear Vicky.
Ingredients
Chicken – 1 kg
Chilly powder – 2 tsp
Turmeric powder – 1/2 tsp
Ginger garlic paste – 1 tbsp
Salt – to taste
Curry leaves – 2 sprigs
Cardamom – 3
Cloves -4
Cinnamon – 1″ stick
Peppercorns – 1 tsp
Onions – 2 pureed
Ginger garlic paste -1 tbsp
Coriander powder – 2 tsp
Tomato puree – 1/2 cup
Tamarind – a small lime size
Water – 2 cups
Oil – as required
Coriander leaves – 1 tbsp chopped
Method
Marinate the chicken pieces with chilly powder, turmeric, ginger garlic paste and salt. Keep aside for 30 minutes. Meanwhile, puree the onions without adding water. Soak the tamarind in half a cup of water. Heat oil in a frying pan and fry the marinated chicken pieces till they are half done. Add the curry leaves to the pan before removing the chicken. Take out the chicken pieces from oil and keep aside. Heat 2 tbsp of the left over oil in a pan and add the whole spices. Then add the onion puree and ginger garlic paste. Fry till the raw smell goes. Add the coriander powder and fry for another minute. Now add the tomato puree and the tamarind pulp. Add water and mix well. When it boils, add the fried chicken pieces. Mix well and cook covered on a medium flame till the chicken is done. Open the lid and adjust the salt. When the gravy is thick, switch off the fire. Garnish with coriander leaves and serve hot!