Easy Chicken Curry Without Oil
Cooked low and slow until the masala melds into the gravy, this chicken curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.
Ingredientsfor 5 servings
- Chicken : 1 k gm
- Onion : 3 nos
- Garlic : 8 cloves
- Ginger : 2 inch piece
- Tomato : 1 no
- Coriander leaves : 3 springs
- Salt, to taste
- Chilly powder : 2 tsp
- Coriander powder : 2 tsp
- Garam masala : 2 tsp
- Turmeric powder : 1 tsp
- Pepper powder : 1 tsp
- Curd : ½ cup
Preparation
Step 1
Heat a pan or pressure cooker to the chicken add 1 cup or more water as needed.
Step 2
To this add onion.
Step 3
Next, add ginger, garlic, tomato and powders and salt to it.
Step 4
Then close the pan or cooker.
Step 5
Allow it to get cooked.
Step 6
When it gets cooked add curd to it and give it a good stir.
Step 7
Once it get boiled off the flame.
Step 8
Next, add the coriander leaves to it and transfer to the serving dish.
Tip
Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.
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