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Hello friends, After a really long time, well actually, after years I’ve come back here. Ever since I started my cake venture, I’ve been spending most of my time baking cakes for different occasions that I rarely get time to sit and blog. You can check my cake work on my instagram page – FlavoreD b
y Divya if interested! Been missing this space quite a lot and hence thought that I’ll share a recipe here real quick, a curry I prepare very often! The south Indian Chicken Curry. Its mild to medium spiced curry that tastes so good with rice, dosa or idli. I’ve also posted the recipe on youtube for you to understand better 🙂
Serves 3 to 5 people
1. Chicken – 1 kg
2. Onion – 5
3. Tomato – 1
4. Ginger Garlic Paste – 2 tablespoons
5. Green chillies – 2
6. Curry leaves – Few
7. Coriander leaves – 3 tablespoons
8. Coconut – 1/4 of a coconut
9. Cloves – 6
10. Cardamom pods – 7
11. Cinnamon stick – 3 small pieces
12. Peppercorns – 2 teaspoons
13. Cumin seeds – 2 tablespoons
14. Fennel seeds – 3 tablespoons
15. Bay leaves – 3 pieces
16.Red Chilli powder- 1 tablespoon
17. Coriander powder – 2 tablespoons
18. Turmeric powder – 1/4 teaspoon
19. Oil – 10 tablespoons
20. Salt – 1.5 teaspoons
- Wash chicken pieces well in water and keep aside. Use bone pieces for better taste.
- Grind the following into a fine paste and keep aside.
1/4 Coconut – chopped or grated
Cloves – 4
Cardamom – 7
Cinnamon sticks – 2
Peppercorns – 2 tablespoons
Cumin seeds – 2 tablespoons
Fennel seeds – 2 tablespoons
1/4 cup water
- Place a cooker on flame and pour oil into it. After it heats up, add slit green chillies, curry leaves, 1 cinnamon stick, 2 cloves, 1 tablespoon fennel seeds and saute. Do not let this mix get over roasted.
- Add diced onions, tomatoes and saute.
- Now add salt, ginger garlic paste and mix well.
- After raw smell goes away, add red chilli powder, coriander powder, turmeric powder and mix well.
- To this masala add chicken pieces and stir until the masala gets mixed well with the chicken pieces.
- Add the ground coconut masala and stir.
- Pour enough water so the chicken pieces gets immersed well. Check for salt and add if required.
- Cover the cooker and pressure cook for 12 to 15 minutes on low flame.
- Remove from flame and open cooker after pressure reduces. If the curry seems a bit watery, just boil on low flame for a few minutes until the curry thickens.
- Remove from flame and serve hot with rice, dosa or idli.
TIP 1 : You can increase the red chilli powder quantity if you area spice tolerant.
TIP 2: You can use the same masala for mutton, meal maker and mushrooms.