This chicken curry is one versatile and easy dish that goes with rice, chapathi, idli , dosa and bread!
Let me give you a little example.
On a busy Christmas morning, right after church, having had to wake up at wee hours of dawn,the entire burden of cooking breakfast, lunch and sorting out the sweets and cake to be distributed to our friends and neighbours, falls completely on the lady of the house aka Amma.By the time we finish breakfast, go out to distribute Christmas palagarams ( the sweets n cake) and come back , we are all ready for lunch!
That's where a versatile dish comes in handy,
Christmas morning ,Amma makes idli and chicken curry for breakfast. Then she keeps aside a little for dad to eat with his biriyani as Appa cannot eat biriyani without curry and then we have dosa with the same curry for dinner. Missing all those happy days.
This recipe is not exactly as Amma makes it. I have also added my Mother in Law's way of making curry which is adding pepper/cumin powder and then adding ingredients that are available for me here.
So this is a mix of three recipes. Ofcourse Amma 's and my mother in law's taste very different and way better than mine!
I make this curry for all my friends ,they all love it. So I thought I will share it on the blog as well.
On to the recipe now....
Chicken -3/4 kg
1 1/2 cups Big onion (chopped )
1 cup Tomato (chopped)
1 Tbsp Ginger garlic green chilli paste
1 Tbsp Red chili powder
1Tbsp Pepper cumin fennel powder
1 Tbsp Coriander powder
1 Tbsp Garam Masala
1 cup Coconut milk thick
1 Tbsp Finely chopped corriander leaves
12 nos cashewnut soaked in warmwater and made into a paste (optional)
Salt to taste
To make Pepper Cumin Fennel Powder
Take 2table spoons of pepper and 2 table spoons of cumin seed . A few fennel seeds.Dry Roast in a Pan without oil, allow to cool . Powder it well and store in a container. Use the required amount.
Marinate the chicken pieces with the 1 table spoon chili powder and little salt and marinate for an hour. (This step is optional. In a rush, I skip this step )
- Keep the thick bottom pan in the stove.
- Pour in three to four table spoons of oil
- add Chopped onion and sauté well, until it turns golden brown,
- add the ginger garlic chilli paste.
- After a nice aroma comes add the tomatoes.
- Saute well till the tomato pieces are soft.
- Now add chicken pieces.Saute well till water oozes out from the chicken.
- Then add the coriander powder, chilli powder, pepper cumin fennel powder ,Garam masala powder salt and sauté well.
- mix 1 cup of water to the coconut milk and add.
- Cook for 10 minutes in a pressure cooker. (This cooking time depends on the quality of chicken you use.... country chicken takes about 20 minutes to cook well)
- When you feel the chicken is almost cooked add the more pepper cumin powder if you want a little more spice and check the salt too.
- Add the ground cashewnut paste .Cook for 5 minutes. When oil floats on top, remove from fire .Garnish with finely chopped corriander leaves. Serve.
Cook Book Scribbles
If you want the gravy to be little watery add 1 or ½ cup water to the coconut milk. (as a whole I used 1 cup milk adding 1 cup water.)
you can also season after curry is done.
For that you will need
1/2 tsp fennel seeds
1/2 tsp mustard seeds
2 shallots chopped lengthwise.
Pour oil in a kadai, add the shallots,allow them to brown, then add the fennel , mustard and cardamom. When the mustard seeds splutter, take off the fire and pour over the curry.