This is a delicious spicy curry made in the Southern part of India. I found this recipe many years ago in one of a magazine and we at home love this recipe as its nice spicy. If you are not a spice lover still reduce on the chilli powder and make it to your taste buds. You can make this with meat too, it taste really gr8!
This curry goes very well with simple steamed rice or any Indian bread. I made this to have with idiyappam (String hoppers). It’s a wonderful combination.
Cooking Time : 30 minutes
Cooking oil – 4 tbsp Onions – 2 medium chopped Ginger and garlic paste – 1 tbsp Whole Red chilies – 6 nos. Garlic large cloves crushed – 2 nos. Green Chillies – sliced into two lengthy 2 tomatoes – finely chopped Cumin powder – 3 tsp Coriander powder– 1 tsp 1 tsp chilli powder (more or less you decide) Turmeric powder – ¼ tsp Chicken - 1kg cut into small pieces Salt – 1 ½ tsp or to your taste Garam masala – 1 tsp Curry leaves and coriander for garnish Salt to taste
Add 3 tbsp oil, throw in the onions, chopper ginger and garlic paste, red chillies until the onions are soft (approx. 8 to 10 minutes). Remove from heat and let this cool.
In a kadai add oil, when hot add the crushed garlic, green chillies. Fry till the garlic turns brown.
Now throw in the tomatoes and cook for 5 minutes, now time to add the masalas like cumin, coriander, chilli powder & turmeric. Mix it well so that the masala gets mixed well.
Put in the chicken pieces and let the masala get mixed with the chicken.
Blend the fried onion masala and add to chicken and mix well . Time to check salt.
Add a bit of water how thick you want the curry and cook till done. Put the garam masala and this is ready to serve. Just add in the curry and coriander leaves for garnish.