A chicken curry that can go well with Rice, pulao, biryani, Roti, chapati, Idli, Dosa, Idiyappam or appam. This is my mom’s recipe and I love it. Shallots give a nice taste to the dish. So try this Curry with shallots you too will love it.
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Let’s see how to cook this Curry.
Preparation Time :
Cooking Time :
Serves : 3 to 4
INGREDIENTS REQUIRED
Oil – 3 tbsp
Cinnamon – 1(small piece)
Cardamom – 2
Cloves – 3
Shallots / small onions – 1cup(sliced)
Ginger garlic paste – 1.5 tbsp
Tomato – 1 (chopped)
Salt to taste
Turmeric powder – 1/2 tsp
Kashmiri Red chilli powder – 1 tbsp
Red chilli powder – 1/2 tbsp
Coriander powder – 1 tbsp
Chicken – 300 g
Coriander leaves – a few
For Grinding
Grated coconut – 1 cup
Cashews – 6
Poppy seeds – 1 tsp (optional)
Fennel seeds – 1 tsp
METHOD
1.Grind grated coconut, cashews, poppy seeds and Fennel seeds into a smooth paste adding water.
2. Heat oil in a pan. When the oil is hot, add Cinnamon, cardamom, cloves. Let it splutter. Then add sliced shallots into it. Fry them to light golden. Then add ginger garlic paste, saute until the raw smell goes off. Add chopped tomatoes and green chillies into it. Saute them well.
3. Place the flame in low and add Turmeric powder, Kashmiri Red chilli powder, chilli powder, Coriander powder. Mix well. Add the cleaned and washed chicken pieces into it. Mix well so that the chicken gets coated well with the masala. Add 1/2 cup water into the pan, cover and cook in low flame until the chicken gets cooked. It will take around 7 – 10 minutes. Then add the ground coconut paste along with 1 to 1.5 cup of water. Bring it to boil. When it comes to boil add the chopped Coriander leaves and switch off the flame.
Chicken curry is ready.
Serve with Rice, pulao, Roti, Dosa, Idli or appam.
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