Chicken curry
My Sunday lunch features a Chicken curry, prepared with roasted aromatic spices and roasted coconut ground to a paste, is elevated by the addition of creamy coconut milk, giving it a wonderfully luscious taste. This curry pairs perfectly with simple pulao, neer dosas, or crispy rice rotis.
Ingredients
8 to 9 dry Bedki chillies
2 teaspoons ginger garlic paste
1 tablespoon of coriander seeds
1 teaspoon of cumin seeds
1 teaspoon of pepper corn
1 teaspoon of fennel seeds
1/2 teaspoon of poppy seeds
1/2 teaspoon of sesame seeds
1/4 teaspoon of Fenugreek seeds
1 bay leaf
1 inch cinnamon stick
6 cloves
3 green cardamom
1 black cardamom
1 mace flower
1 star anise
1 cup desiccated coconut ( used 200 ml cup)
Dry roast all the above mentioned ingredients well.
1 medium size onion sliced
Add some amount of oil and fry the sliced onions till brown
Grind all the above to a paste with 1/2 teaspoon of turmeric powder and just enough water.
Ingredients
1 kilo 200 grams chicken
Marinate the chicken pieces with 1/2 teaspoon of chilli powder , 1 teaspoon of homemade curry powder and salt to taste
Or substitute the homemade curry powder with 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of pepper powder, 1/2 teaspoon of garam masala powder .
Ingredients
2 medium size onions sliced
2 medium size potatoes chopped
Salt to taste
200 ml coconut milk ( I used Dabur coconut milk)
Method
Step 1
Sauté two sliced onions until they turn lightly brown. Add the marinated chicken pieces and chopped potatoes and cook for 2 minutes, stirring occasionally.
Step 2
Add the ground masala and just enough water. Cover and cook till done to your liking. Add salt to taste if required . Finally add the 200 ml coconut milk and cook for another 1 minute.
Homemade curry powder
Recipe link
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