Directions
Ingredients
For Marination
Chicken (curry cut) – 1kg
Salt – to taste
Garlic chopped – 1 tbsp
Ginger chopped – 1 tbsp
Green chilli slit – 2 nos
Coriander powder – 2tbsp
Chilli powder – 1 tbsp
Garam masala – 1tsp
Meat Masala (optional) – 1tbsp
Black pepper powder – 1tsp
Onion sliced – 1 ½ cups
Tomato sliced – 1 ½ cups
Curry leaves – 2 sprigs
Water – ½ lt
Coconut milk (thick) – 2cups
For Tempering
Coconut oil – 3tbsp
Mustard seeds – 2tsp
Dry red chillies – 4-5nos
Curry leaves – handful
Steps
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1
Done
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For Marination & CookingPlace a pan on the table and add clean chicken. Sprinkle salt, garlic, ginger, green chilli, coriander powder, chilli powder, garam masala, meat masala, pepper powder, sliced onions, tomatoes and curry leaves. While adding onions and tomato make sure to crush them both lightly with hands and then add them. Mix the chicken thoroughly and while mixing crush gently all the ingredients with your fingers. Do this for 5mins and then keep aside for 30min. After giving rest add water and place it over heat on the stove. Bring it to a boil, then lower the heat and cover and cook till chicken gets cooked completely. Once cooked, lower the heat and check for salt and correct the seasoning. Pour coconut milk and gently bring it to almost a boil and then turn off the heat. |
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2
Done
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For TemperingIn a fresh pan heat coconut oil and add mustard seeds and once they crackle add red chillies and stir them. Add curry leaves and immediately add this tempering to the ready chicken curry. Stir and serve hot with rice or malabar paratha. |
