I know this recipe has been in draft for the longest period, I was literally waiting to post these when the Indian Thali Mela is on. Since the Thali Mela has been on my mind for a while, I made sure I prepared both Vegetarian spread as well as non veg thalis.
Since Sundays are always non veg at home, it helps to plan for the thali and prepare. No matter what happens, our Sunday breakfast is always either Poori Channa or Appam Tomato Kura. My boys love both the combinations, while Konda likes to eat the Appam with only Coconut Milk. So no matter what lunch I plan to make, I need to plan for the breakfast first. Then of course we go for our vegetable shopping. On the whole, Sunday ends up being very hectic. However if I get a thali on the side, why not!
There are so many different ways we make the Chicken Curry at home. Especially the ways I make are completely different from the way Amma makes. Now don’t ask me from where I get my ideas, though all of them stem from Amma’s original recipes.
So the previous Chicken curry
and today’s special are Amma’s special dishes. Since I was helping her with making the spread for the guests we had for lunch, I also made sure I clicked all the steps.
Step by Step Recipe
Marinating the Chicken
Ground Coconut and Poppy Seeds Masala
Making the Gravy
Add the ground Coconut Poppy Seeds Masala.
Chicken – 1 Kg
Ginger Garlic paste – 3/4 tsp
Turmeric powder a pinch
Curds / Yogurt – 2 tbsp
Salt to taste
For the Gravy
Oil – 2 -3 tsp
Fennel Seeds – 1 tsp
Cardamon – 2
Cloves – 3
Cinnamon – 2″
Curry leaves few
Onions – 1 big
Ginger Garlic paste – 1 tsp
Tomatoes – 1 & 1/2 medium
Chili powder – 3 tsp (as per your taste)
Coriander powder – 3 tsp
Coriander leaves – 1/2 cup
Masala to be ground
Coconut – 2 tbsp
Poppy seeds – 1 tsp
Add enough water
How to make the Chicken Curry
For the Marinade
Wash and cut the chicken into bite size pieces. In a bowl, take the chicken along with ginger Garlic paste, Turmeric powder, curds and Salt to taste. Mix everything well and marinate for at least 30 mins.
For the Ground Masala
Dry roast the poppy seeds and chopped coconut pieces separately. Allow to cool and grind to a smooth paste adding enough water. Keep it aside.
For making the Chicken gravy
In a big Kadai, add oil. Then add fennel seeds, Cardamon, Cloves and Cinnamon. Allow spices to let out it’s oil.
Then add the chopped onions and saute. Next add the tender curry leaves and saute well.
Saute till the onions start turning colour. At this stage add ginger garlic paste and combine everything well.
Add finely chopped tomatoes, saute in simmer for couple of mints. Then add the marinated chicken along with the marinade.
Continue to cook on high for 5 mins, while you keep stirring.
Next add the Red Chili powder, Coriander powder and bring to high. Continue cooking and you will see the gravy coming out.
When you have cooked the chicken on high for 5 – 7 mins, add about 2 cups of water and bring to boil.
Then add the ground masala and continue boiling.Cook in sim with lid covered for 10 – 15 min until the chicken is cooked
Finally add the coriander leaves.
|Chicken Curry ~ Weekend Special