Spicy Chicken Curry

Spicy Chicken Curry

Serves: 4

You will need

500 g chicken, cut into medium size pieces
1 tablespoon oil
4 onions, finely sliced
2 tablespoon ( 30 g ) ginger - garlic paste ( fresh and homemade )
1/4 teaspoon turmeric powder
2 tomatoes ( well ripe ), finely chopped
2 spring curry leaves
1 teaspoon salt ( or to taste )

For coconut paste:

75 g coconut, grated
8 - 10 dried red chillies
3 tablespoon coriander seeds
1 tablespoon peppercorns

Method

For coconut paste:

In an iron kadai, dry roast grated coconut, dried red chillies, coriander seeds and pepper corns till golden color and fragrant ( approximate roasting time 20 minutes on a low to medium heat and stir continuously ). Then make a very smooth paste in a mixer. Add 2 - 3 tablespoon water while making paste. Keep aside.

Final preparation:

Wash and clean chicken pieces and drain out water thoroughly.

Heat oil in a wide kadai / frying pan. Add finely sliced onions and fry till golden color.

Add ginger - garlic paste and saute for 3 - 4 minutes or till the raw smell goes.

Add turmeric powder and stir well.

Add chopped tomatoes, curry leaves and mix well.

Add chicken pieces, coconut paste and salt to taste. Stir continuously for 2 - 3 minutes. Do not add water.

Cover with a tight lid and cook on a low to medium heat for 35 - 40 minutes or until done and gravy thickens / fragrant. Stir occasionally.

Serve with Rotis / Appam / Rice / Pulao ....