Chicken Curry – Ideal for the weekend lunch or a special occasion

I bet that no other dish will look glorious on the table than this glossy, mouthwatering chicken dish! The cooking method of this dish, the taste buds pleasing appearance and the delicious taste, invariably make it stand out among a crowd of other special dishes.

Make it and serve it with anything that goes with it. My favourite is warm, crusty homebaked fluffy bread! Moping a chunk of spongy bread on the silky gravy and savour the taste nice and slowly is the hight of satisfaction of eating a beautiful chicken curry for me! To me, it’s the combination of aroma, appearance and of course, taste that appeals, not each in isolation.

So, let’s get ready and make it;

Chicken cut into bite-size pieces or drumsticks
(skin out)
500 g
Chilli powder, preferably Kashmiri chili powder1tsp or a little more
for the marinate and
1 tsp more
Turmeric1/2 tsp
Cloves and Cardamoms4 each
Roasted curry powder2 tsp for the marinate
& 1 tsp more
Salt to taste
Ginger and garlic pound into a fine paste
Onions (medium)2
2 Green chilies – slit and some curry leaves
Coconut milk powder (optional)1/2 tbsp
Vinegar1 tbsp
Marinated chicken
  • First, marinate the pieces of chicken by rubbing salt, turmeric, chilli powder and roasted curry powder and keep aside for at least 1 hr
  • Now, deep fry the chicken pieces and place them on several kitchen papers stacked together, until all the excess oil drains out
  • Take a wide pan and fry the onions until soft and add the cloves and cardamoms
  • Add ginger and garlic paste and fry for a few minutes
  • Now add roasted curry powder and chilli powder. Throw a few crushed curry leaves and fry gathering all spices in oil
  • Add the chicken pieces with vinegar at this point and fry under low heat until all spices are coated. This will take several minutes.
  • Add 1/4 cup of hot water and fry until all the chicken pieces are coated with spices
  • Add up to 2 cups of hot water, cover and cook on medium flame
  • Check after 15/20 mins and if the chicken pieces are tender. If needed, add more hot water. Cover and cook further 10 mins under very low flame. This will allow the oils to float on the top.
  • Finally, add 1/2 tbsp of coconut milk powder and throw more crushed curry leaves and cover the lid.
  • Let the pot rest for at least 15 mins before serving

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