Spicy Chicken Curry

Spicy Chicken Curry

I prepared this chicken curry as per suggestion of my husband. He found this preparation during one of his tours and fell for it. We made this at home and yes, it its really good. Since there is no extra water added to this curry, the chicken and the ingredients are well mixed and the chicken pieces and gravy will form a thick and tasty mixture. Those want this more spicy may add Chettinad masala to this curry.

Now you may try as well and give me a feedback.

Serves: 6

Ingredients

1 kg chicken, cut into medium pieces
500 g onions, finely sliced (Preferable alternative - Small onions or Kerala onions- subject to availability and time for cleaning these)
3 spring curry leaves
1 tablespoon oil ( 15 ml )
1 - 1 1/4 teaspoon salt ( or to taste )
1 1/2 teaspoon red chilli powder
1 teaspoon pepper powder
2 green chillies, slit lengthwise

For the marinade:

1 teaspoon salt
1 teaspoon red chilli powder
1/2 teaspoon pepper powder
3 teaspoon ( 1 tablespoon ) coriander powder
1/2 teaspoon turmeric powder
2 tablespoon ( 30 g ) ginger - garlic paste ( better to prepare this at home to get authentic paste. One can buy this from shelves, but preservatives will mask the taste and flavor).

Method

Wash and clean chicken pieces. Drain out water completely.

Marinate chicken pieces with salt, red chilli powder, coriander powder, turmeric powder and ginger garlic paste. Cover with a lid and keep aside for 1 hour.

In a wide kadai / frying pan, heat oil. Fry sliced onions till pink in color.

Add red chilli powder and pepper powder. Fry for 3 - 4 minutes (or till the raw smell goes ).

Add marinated chicken pieces, curry leaves , green chillies and salt to taste. Mix well and fry for 3 - 4 minutes. Do not add water. Cover with a tight lid and cook on a low heat for 40 - 45 minutes ( or till the gravy thickens ). It goes well with Rotis / Rice / Pulao / Paalappam ...