One of my ‘much loved’ chicken curries that I mostly cook when I make appam. Incredibly aromatic and scrumptious!
You need –
Chicken – 750 grams, cut into bite size pieces
- For the marinade
- Chili powder – 3 tablespoons
- Coriander powder – 1 tablespoon
- turmeric powder – 1/4 teaspoon
- Lime juice – 2 teaspoon
- For the curry
- Onion – 1 large, thinly sliced
- Green chili – 2-3 or as per taste, Slit
- Garlic – Thinly sliced, tablespoon
- Garlic – 3 large cloves, thinly sliced
- Curry leaves – 2 sprig
- Chicken masala powder – 2 teaspoons (I used Nirapara)
- Pepper powder – 1/2 teaspoon
- Whole spices
- Green cardamom pods – 3
- Cinnamon – 1’ stick
- Clove – 2
- Star anise – 1
- Fennel seeds – 1/2 teaspoon
- Thick coconut milk – 1/2 cup
- Coconut oil – as required
How to –
Clean, wash and drain the chicken well. In bowl , put the the ingredients under “For the marinade” and make a thick paste with just enough water. Tip the chicken in and rub the paste all over to coat well. Cover and refrigerate for an hour.
Heat oil in a heavy bottom pan and add the whole spices and cook till fragrant. Tip the onions and cook till translucent. Add ginger, garlic, green chilies and 1 sprig of curry leaves and cook the raw smell is gone.
Now add the chicken masala and saute till the oil starts to separate. Now tip the marinated chicken and stir over high heat for 4-5 minutes.
Add 1 cup of water, salt and mix well. Reduce the heat to medium-low ; cover and cook till the chicken is done. At this point please adjust the consistency of the gravy as needed by adding more water or continue to cook till the gravy is thick.
Add the coconut milk, pepper powder and bring to a gentle simmer. Turn off the heat. Drizzle 1 tablespoon of coconut oil and remaining curry leaves. Cover and let it sit for a couple of minutes before serving.
Serve hot with appam, rice or roti.