Chicken Curry – Ideal for a special occasion

Nothing looks glorious on the table than a mouthwatering chicken dish as shown in the picture above! I call this, “Ideal for a special occasion” , because, 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 chicken pieces by rubbing salt, turmeric, chili powder and roasted curry powder, cover and keep aside for at least 1 hr
  • Now deep fry the chicken pieces and place on some kitchen papers 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 chili powder. Throw a few crushed curry leaves and fry
  • 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 more until the water is thick
  • 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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creamy chicken

Creamy Chicken Curry – Delicious chicken with yogurt and coconut milk

nfd

This is a delicious chicken curry for any occasion.  I added plain yoghurt as well as coconut milk to enhance the creaminess of this dish.   Kids will certainly love the  mild creaminess and the soft texture of  flavourful chicken pieces.  Try this out for dinner tonight!




You will need the following ingredients to make this dish:

Chicken thighs or legs cut into medium size pieces 300 g
Tomato puree 3 tbsp
Onion (medium) 2
Ginger garlic paste 2 tbsp
Green chilli 2 slit
Garam masala 1/4 tsp
Turmeric ,Cumin powder, Chilli powder and salt 1/4 tsp each
 Plain yoghurt 2 tbsp
 Maggie coconut milk powder 2 tbsp
Lemon juice of 1/2 a lemon

How to make :

Shallow fry it




  • Grate onions.
  • Heat 2 – 3 tbsp of oil in a wide pan and fry the grated onions until golden brown.
  • Add ginger garlic paste. (grate both for more flavour and aroma)
  • Add slit green chilies and  salt.
  • Add chicken pieces and stir fry gathering everything together.
    nfd

Toss and turn

  • Now, squeeze half the lemon on chicken and stir fry until they are tender.
  • Toss chilli powder, turmeric, coriander powder and cumin powder.

Whiz

  • Whiz tomato puree and yogurt with a fork until all combined properly.
  • Add the  mixture to the chicken and fry together.
  • Add Maggie coconut milk powder into 1/4 cup of water and mix well and add to the pot.

Cover and cook




  • Cover and cook for 5 mins and check if the chicken pieces are tender enough.  If not, cook a bit more longer.
  • Toss chopped coriander leaves on top and serve hot.

 Tips : Instead of tomato puree, add one tomato, chopped and whizzed in the blender.

creamy coconut chicken curry

Creamy Coconut Chicken curry

m12 What you need :

 Whole chicken/thighs/ drumsticks 300 g
Roasted curry powder 2 tbsp
Ginger and garlic grated 2 tbsp
Chili powder 2 tsp
Turmeric powder 1/4 tsp
Vinegar 2 tsp
Maggi coconut milk powder/fresh coconut milk 2 tbsp
Cinnamon stick 2/3 cardamoms, 2 cloves
Salt and pepper to taste
 Onion  1 large

Let’s make it:

  • If you are using a whole chicken or thighs, cut them into medium-sized pieces.
  • Massage the chicken pieces with grated ginger, grated garlic, chili powder, roasted curry powder, vinegar, salt, pepper powder and turmeric powder.  Drop the cinnamon stick , curry leaves, cardamoms and cloves and mix all together.  Leave at least 1/2 hr,  allowing the chicken pieces to soak up the flavours of spices.  For a more juicier version, keep overnight in the fridge.
  • Heat up oil in a pan.
  • Drop chopped onion and saute.  Add ginger and garlic grated along with whole spices and curry leaves.  Saute until they become slightly brown.
  • Now add marinated chicken.
  • Fry on medium flame about 5 – 7 mins or until the chicken pieces become soft and lightly cooked.
  • Now close the lid,  lower the flame to minimum and keep for about 5 mins.  This will allow all the juices to run out.
  • Open the lid , scrape all the juices and mix everything thoroughly.
  • Pour enough warm water just above the level of chicken.
  • Cover and cook under low flame for 10 mins or until the chicken pieces are cooked properly.
  • Drop coconut milk powder to the side of the pan and mix with little gravy.  Then, gently shake the pan for  coconut milk and gravy to come together.
  • Cover and cook under low flame for another  2-3 mins.
  • Drop an extra few curry leaves, broken into small pieces and let the curry rest for 10 mins.
  • Enjoy your silky, creamy coconut flavoured chicken curry with rice, bread or noodles.