Hellooo, it’s been sometime right? Well, there is no particular reason for this break, let’s just say, I was feeling lazy ;)
Happened to cook chicken after a long time, say 2-3 months. Since it’s been such a long time, I wanted to make something traditional, and zeroed in on this recipe. This curry has a very rich and creamy gravy with a nice flavour coming from the masala and coconut milk.
I’ll go straight to the recipe this time and we will catch up in detail in the next post, ok?
If you are interested in more Chicken recipes, please check out our Chicken ebooklet.
Recommended side dishes: Palappam, Idiyappam, Kallappam, Puttu, Vattayappam, Ghee Rice, Chapathi
Here goes the recipe…
Marinate cleaned chicken pieces with salt, pepper powder and vinegar. Grind together ingredients listed from coriander powder – water, to a smooth paste…
Heat oil and add sliced onion. When it turns golden – dark brown, add crushed ginger garlic and green chilli. Cook for 3-4 mins…
Add ground masala and cook till oil starts appearing, say 2-3 mins. Add sliced tomato and mix well…
Add marinated chicken pieces, salt and cubed potato. Mix well. Add medium thick coconut milk…
Mix well and bring it to a boil. Reduce flame and cover and cook chicken till it’s done…
Add thick coconut milk and stir well. Continue to cook on low flame for 5-7 mins and remove from fire. Add the fried small onion and curry leaves…
Recipe adapted from Vanitha Magazine
- Chicken – 800 gms (measured after cleaning)
- Pepper powder – 1 tsp
- Vinegar- 1 tsp
- Coriander powder – 2 tbsp
- Turmeric powder – ½ tsp
- Fennel seeds – 1 tsp
- Garam masala – 1 tsp
- Small onion / shallots – 6
- Chopped garlic – 2 tsp
- Water – 3 tbsp
- Onion – 3 medium, sliced
- Crushed ginger and garlic – 1 tbsp, each
- Green chilli – 4-6, slit lengthwise
- Tomato – 1 medium- big, sliced
- Potato – 1 medium, cubed
- Medium thick coconut milk – 13/4 – 2 cups
- Thick coconut milk – ½ cup
- Mustard seeds – 1 tsp
- Shallots / small onion – 8, sliced
- Dry red chilli – 2
- Curry leaves
- Oil – I used coconut oil
- Salt
- Marinate cleaned chicken pieces with salt, pepper powder and vinegar. Grind together ingredients listed from coriander powder – water, to a smooth paste.
- Heat oil and add sliced onion. When it turns golden – dark brown, add crushed ginger garlic and green chilli. Cook for 3-4 mins. Add ground masala and cook till oil starts appearing, say 2-3 mins. Add sliced tomato and mix well.
- Add marinated chicken pieces, salt and cubed potato. Mix well. When chicken pieces start changing colour, add medium thick coconut milk. Mix well and bring it to a boil. Reduce flame and cover and cook chicken till it’s done, 20-25 mins.
- Add thick coconut milk and stir well. Continue to cook on low flame for 5-7 mins and remove from fire.
- In a small pan, heat the oil and crackle the mustard seeds. Add sliced small onion, dry red chilli and curry leaves. Fry till the small onion turns golden brown. Add this to the chicken curry.
The original recipe uses duck instead of chicken, so you can also use duck for this recipe. If you are using duck, use more vinegar while marinating. Also the cooking time will be a bit longer.
The original recipe uses more coriander powder, if you like a strong coriander taste, you can add 3 tbsp coriander powder, instead of 2 tbsp.
Since salt is added while marinating chicken, be careful when you add it to the masala.
You can do the tempering in ghee, if you like.