Chicken Curry
Chicken curry made with tomato, coconut milk and spices. It goes well with rice, appam etc.
  • CourseChicken Recipes, Non-Vegetarian
  • CuisineKerala
Servings
4servings
Servings
4servings
Ingredients
  • 500grams Chicken pieces
  • 2 – 4tablespoons Thick coconut milk
  • 1 1/2cups Onionchopped
  • 1/4cup Tomatochopped
  • 1 1/2teaspoons Gingercrushed
  • 1 1/2teaspoons Garliccrushed
  • 1teaspoon Kashmiri chilli powder
  • 1teaspoon Chilli powder
  • 2teaspoons Coriander powder
  • 1/4teaspoon Turmeric powder
  • 1/2teaspoon Garam masala
  • Pepper powderas required
  • Saltto taste
  • Oilto saute
For Seasoning
  • 1/2teaspoon Mustard seeds
  • 2numbers Shallot
  • 1sprig Curry leaf
  • Oil
Instructions
  1. Heat oil in a large pan and saute onion until golden brown. Add ginger and garlic, saute.
  2. Add kashmiri chilli powder, chilli powder, coriander powder, and turmeric powder along with little water and saute till oil separates. Add chopped tomato and saute well.
  3. Add chicken pieces and stir for few minutes, add 1/2 cup of water. Cover and cook until the chicken is done and gravy is thick.
  4. Now add garam masala, pepper powder, and coconut milk, mix well. Remove from fire.
  5. Heat oil in a small and fry mustard seeds, shallots, and curry leaves, add to the chicken curry.
  6. This chicken curry goes well with white rice, appam, etc.
  7. NOTE – One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

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