Salt and Spice

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!