Chicken Curry

Ingredients

Chicken – 1 kg

Onion – 2, sliced

Ginger – 1 ½ inch, finely sliced

Garlic – 4, finely sliced

Green chillies – 3

Tomato – 1,chopped

Turmeric Powder – ½ tea spoon

Chilli powder – 1 table spoon

Coriander powder – 2 table spoons

Garam Masala – 1 tea spoon

Chicken Masala – 1 table spoon

Fennel seeds – ½ tea spoon

Pepper Powder – 1 tea spoon

Light coconut milk – 2 cups

Thick coconut milk – 1 cup

Salt – as required

Water – as required

Oil - as required

Mustard seeds – ½ tea spoon

Curry leaves - a few

Dry chilli – 1

Shallots – 3 nos, finely sliced

METHOD

Heat oil in a pan and add onions. Saute till it turns brown. Add ginger and garlic and fry for a minute. Add all the powders and fennel seeds and saute well. Add chopped tomato to it and add salt. Cover the pan and cook until the tomatoes are soft. Allow the mixture to cool. Grind to a smooth paste by adding sufficient water.

Heat the same pan and add ground masala paste and let it boil for 5 minutes. Add water if the masala is thick. Add chicken pieces and mix well. Cover the pan and cook in low flame for 15 min. Check the salt at this stage. Add light coconut milk and cook until the chicken pieces are soft. Finally add thick coconut milk and mix well. Switch off the fire.

Fry mustard seeds, dry chilli, curry leaves and shallots and pour on the top of the chicken curry. Delicious chicken curry is ready!! This dish goes well with white rice, vegetable pulau and roti.