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Chicken Curry

Ingredients

Chicken – 1 kg cut into pieces

Cinnamon – 2″ piece

Cardamom – 3

Cloves – 4

Ginger – 2 tbsp crushed

Garlic – 2 tbsp crushed

Onions – 2 sliced

Green chillies – 3 slit

Curry leaves – 3 sprigs

Chicken masala – 2 tsp

Coriander powder – 2 tsp

Chilly powder – 2 tsp

Pepper powder – 1/2 tsp

Turmeric powder – 1 tsp

Perumjeerakam/ Fennel powder – 1/2 tsp

Tomatoes – 2 chopped

Water – 1 cup

Thick coconut milk – 1/2 cup

Salt – to taste

Oil – 2 tbsp

Coriander leaves – 2 tbsp chopped (optional)

Method

Heat oil in a non-stick pan and add the whole spices followed by crushed ginger and garlic.  When they turn light brown, add the onions, green chillies and curry leaves.  Fry till the onions are light brown in color.  Add all the spice powders and sprinkle some water.  Fry till the aroma comes out.  Now add the tomatoes and fry till the oil separates.  Add water and salt to taste.  Add the chicken pieces and mix well.  Cook covered till done.  Stir in between.  When the gravy is thick and the oil starts to float on top, add the thick coconut milk and mix well.  Switch off the flame before the curry starts to boil.  Finally add the chopped coriander leaves and mix well.  Serve delicious ‘Chicken Curry’ with rice, chapathis, parathas, puttu, appam, idiyappam or bread.  Enjoy!

Related Recipes:

  1. Chicken Stew
  2. Varutharacha Kozhi Curry/ Chicken in Roasted Coconut Gravy
  3. Chicken Roast
  4. Chicken and Mushroom Curry
  5. Beef and Potatoes Curry with Coconut Milk / Beef Palu Curry with Potatoes
Tags: chicken curryindian chicken curryindian non veg recipeskerala chicken currykerala chicken recipesKerala Christian RecipesKerala Non Veg
Lissie: A daughter, wife, mother, sister, and a mother-in-law. A post graduate, housewife, business woman and a missionary.
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