Let me make a confession. My family does NOT eat chicken everyday.
I always used to think of cooking non vegetarian dishes as a very cumbersome job. It needs a long list of ingredients, you need to roast and powder some, make a paste of others, marinate the meat, and what not.
But this particular recipe of chicken curry can be put together in a jiffy, and is very versatile in terms of ingredients. You can afford to not have one of the spice powders listed, and still have a finger licking product at the end. I have also given a list of gravy thickeners, so you can choose any of them, or entirely omit that part. If you prefer a dish without the gravy, just let the moisture evaporate, and you will have an awesome chicken roast, as we call it here in Kerala, much different from the roast chicken the western culture is used to.
My kids love chicken in any form, and its a feast at home when we cook chicken for dinner.
How I made it:
Heat oil in a wok, and add the fragrant spices.
Add the onions with some salt.
Once the onions turn translucent, add the crushed ginger and garlic or ginger garlic paste.
After sauteeing till you cannot smell the raw garlic anymore, add the green chillies and curry leaves. You can omit this step if you don’t have the ingredients.
Once everything is well sauteed, lower the flame, and add all the spice powders. You can adjust the spices according to you palette. But I would recommend not to go overboard with the red chilly powder and garam masala. They can have too much of heat.
Saute the spices for 1 minute, and then add the tomatoes. Cover and cook with 3 to 4 tablespoons of water.
Once the tomatoes are mushy, you can add the chicken.
Mix everything well in order to the chicken pieces all coated with the gravy.
Add a cup of hot water, cover and cook. If you add cold water, the chicken meat becomes a bit too firm.
Keep stirring and checking the consistency of the gravy in between. After about half an hour, your chicken should be done.
Add 2 tablespoons of any of the ingredients below:
-coconut milk cream
-non sour yogurt.
I added milk cream. If you don’t have any of these, no worries. The curry will still be good.
Woo hoo! Your very own, awesome chicken curry is absolutely ready to be devoured! You can pair it with chapatis, appam, rice, puttu, bread, virtually anything!
Easy chicken curry
- 1/2 kg chicken with/without bone
- 4-5 tbsp refined cooking oil
- Small piece of cinnamon, 2 cloves, 2 cardamoms, 1 small piece of star anise
- 2 no.s medium sized onions finely sliced
- 3 cloves garlic crushed
- 1/2 inch ginger chopped and crushed
- 1 no. green chilly slit
- handful curry leaves
- 2 no.s medium sized tomatoes finely chopped
- 1/4 tsp turmeric powder
- 1 1/2 tbsp coriander powder
- 1/2 to 1 tbsp chilly powder
- 1/2 tsp garam masala powder
- 2 tbsp milk cream/cashewnut paste/non sour yogurt
- Wash and clean the chicken, and set aside.
- Heat oil in a wok. I prefer a wok to a pan, because it helps to bring together the ingredients well.
- Add the cinnamon, cloves, cardamom and star anise. If you don’t have any/ all of these, no need to worry. Move to the next step.
- Add the onions and saute till they turn translucent. Add some salt along with the onions to speed up the cooking, and also add flavor to the onions.
- Add the crushed ginger and garlic. Alternatively, you can also add ginger garlic paste. I prefer freshly crushed ginger and garlic for the aroma.
- Keep sauteing until the raw smell of ginger and garlic fades off.
- Now simmer the flame and add all the spice powders and saute for a minute. They should not get burnt.
- Add the tomatoes, and 3 to 4 tablespoons of water. Give everything a good mix, and cover and cook for around 3 minutes on a low flame.
- Add the chicken pieces, mix it well with the gravy, and add a cup of hot water. Cover and cook for half an hour, with intermittent stirring and checking the water level.
- Once the chicken is cooked (you know when a fork can easily pierce through the soft meat), add 2 tablespoons of any of these:-coconut milk cream-non sour yogurt-milk cream-cashewnut paste (made by soaking 8-10 cashewnuts in hot water for 10 minutes and grinding to a smooth paste)
- Do a quick taste check, garnish with coriander leaves if you please, and enjoy the delicious chicken curry.
Do try out this recipe and comment to let me know how it turned out.