Chicken Curry
Every family has their own version of a chicken curry. Ours is no exception either. The only difference is that the usage of homemade curry powder which gives that extra: to the flavour and taste.
Ingredients
- 1 whole small sized chicken de-skinned and cut into medium size pieces. Wash and drained.
- 4 tbsp cooking oil (I prefer to use pure virgin coconut oil but olive oil works well too).
- 2 big potatoes skin peeled and cut each potato into 4 (or the same size as the chicken pieces).
- 2 big ripe tomatoes cut into wedges.
- 1 big Bombay onion sliced thinly.
- 2 sprigs curry leaves
- 2 tbsp chilli powder (according to taste.)
- 4 tbsp coriander powder
- ½ tsp turmeric powder
- 2 tbsp ginger paste (use about 4 inches root ginger and blend).
- 2 tbsp garlic paste (use 1 pod of small garlic and blend).
- 1 cup coconut milk (alternatively, use fresh milk.)
- Salt to taste (as preferred.)
- A few sprigs of coriander leaves to garnish (tear or chop coarsely).
DRY SPICES : Tempering
- Cinnamon stick, approx. 1 inch
- 1 Star anise
- 4 Cloves
- 1 tsp fennel seeds
Dry Roasted Fennel & Cumin Powder
- 2 tbsp dry roasted fennel seeds powder (dry roast in a pan on low heat until slightly fragrant).
- 2 tbsp dry roasted cumin seeds powder (dry roast in a pan on low heat until slightly fragrant).
Instructions
- Warm up a deep pot or clay pot “manchatti” and add in some oil.
- Lower the flame and add in the cinnamon stick, star anise, and cloves followed by fennel seeds.
- When the fennel seeds change colour and turns slightly brown, add in the onions and curry leaves over medium heat. Take care not to burn the spices and fennel seeds!
- When the onions become translucent, add in the ginger and garlic paste and allow to cook for a minute.
- Then add in the chicken together with the potatoes. Cover immediately to retain the flavour.
- After 2 minutes, add in enough salt and turmeric powder. Stir well and cover again for 2 more minutes. If the chicken sticks to the pan, add in more oil.
- Lower the flame. Add in the chilli powder and coriander powder. Stir well and add some water (approx. ¼ glass) and 1 tablespoon of oil, for the curry masala to cook and not have a raw curry powder taste.
- Then, add in the tomatoes and coconut milk. If the gravy is too thick, add enough water to cover the chicken.
- Allow the curry to cook over medium heat, stirring occasionally. Taste for salt.
- Sprinkle the dry roasted ground fennel and cumin powder, towards the end.
- The chicken is cooked when the potatoes are soft. Switch off the flame and add a few drops of lime/ lemon juice.
- Garnish with coriander leaves.
Notes
- If the curry is too mild, add some chilli powder at the end, when the curry is boiling.
- However, if the curry is too hot and spicy, add in more milk at the end to cut down the heat.
- The chicken curry can be slightly watery or thick gravy/sauce, depending on your preference.