Chicken Curry

Chicken curry made with tomato, coconut milk and spices. It goes well with rice, appam etc.

Chicken Curry
 

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Chicken Curry
Chicken curry made with tomato, coconut milk and spices. It goes well with rice, appam etc.
Chicken Curry
Course Chicken Dishes, Non-vegetarian
Cuisine Kerala
Servings
servings
Ingredients
  • 500 grams Chicken pieces
  • 2 - 4 tablespoons Thick coconut milk
  • 1 1/2 cups Onion chopped
  • 1/4 cup Tomato chopped
  • 1 1/2 teaspoons Ginger crushed
  • 1 1/2 teaspoons Garlic crushed
  • 1 teaspoon Kashmiri chilli powder
  • 1 teaspoon Chilli powder
  • 2 teaspoons Coriander powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Garam masala
  • Pepper powder as required
  • Salt to taste
  • Oil
For Tempering
  • 1/4 teaspoon Mustard seed
  • 2 numbers Shallot sliced
  • 1/2 tablespoon Oil
Course Chicken Dishes, Non-vegetarian
Cuisine Kerala
Servings
servings
Ingredients
  • 500 grams Chicken pieces
  • 2 - 4 tablespoons Thick coconut milk
  • 1 1/2 cups Onion chopped
  • 1/4 cup Tomato chopped
  • 1 1/2 teaspoons Ginger crushed
  • 1 1/2 teaspoons Garlic crushed
  • 1 teaspoon Kashmiri chilli powder
  • 1 teaspoon Chilli powder
  • 2 teaspoons Coriander powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Garam masala
  • Pepper powder as required
  • Salt to taste
  • Oil
For Tempering
  • 1/4 teaspoon Mustard seed
  • 2 numbers Shallot sliced
  • 1/2 tablespoon Oil
Chicken Curry
Instructions
  1. Heat oil in a large pan, add onion and saute 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.
For Tempering
  1. Heat oil in a small pan and splutter mustard seeds. Fry shallot till golden brown and add this to chicken curry.
  2. This chicken curry goes well with white rice, appam, etc.
  3. NOTE - One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
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