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Main Course

Exclusive Hot & Spicy Chicken Curry

This homestyle chicken curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.

Ingredientsfor 3 servings

1 kg Chicken
3 Spoons Eastern chicken masala
2 Spoons Chilly powder
1/2 Spoon Turmeric powder
1/2 Spoon Coriander powder
2 nos Tomato
4 nos Green chillies
3/4 Spoon Pepper crushed/powder
Curry leaves A, a few
Coriander leaves — for garnishing
Salt, to taste
Oil, to taste
10 nos Garlic pods
Ginger A small piece
15 nos Small onions (Kunjulli)
1 nos Onion big

Preparation

Step 1
Wash and cut chicken into pieces.
Step 2
Marinate chicken with Eastern chicken masala, chilly powder, turmeric powder, coriander powder and salt for 30 minutes.
Step 3
Grind the grinding ingredients to a fine paste.
Step 4
Warm the oil in a pan.
Step 5
Pour the ground mix into the pan.
Step 6
Add 1/2 spoon of eastern masala and cook until it turns slight brown colour.
Step 7
Once ground mix becomes slight brown colour, add marinated chicken to the pan with one cup of water.
Step 8
Add chopped tomato, green chilly, pepper crushed/powdered and curry leaves and give it a good stir and close the lid.
Step 9
Let it go for 15 minutes and in between keep stirring so that chicken does not get burned.
Step 10
Garnish with fresh coriander leaves.
Step 11
Serve while still hot with fried rice, chapathi, rice, dosa etc.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Exclusive Hot & Spicy Chicken Curry

Ingredientsfor 3 servings

1 kg Chicken
3 Spoons Eastern chicken masala
2 Spoons Chilly powder
1/2 Spoon Turmeric powder
1/2 Spoon Coriander powder
2 nos Tomato
4 nos Green chillies
3/4 Spoon Pepper crushed/powder
Curry leaves A, a few
Coriander leaves — for garnishing
Salt, to taste
Oil, to taste
10 nos Garlic pods
Ginger A small piece
15 nos Small onions (Kunjulli)
1 nos Onion big

Preparation

Step 1
Wash and cut chicken into pieces.
Step 2
Marinate chicken with Eastern chicken masala, chilly powder, turmeric powder, coriander powder and salt for 30 minutes.
Step 3
Grind the grinding ingredients to a fine paste.
Step 4
Warm the oil in a pan.
Step 5
Pour the ground mix into the pan.
Step 6
Add 1/2 spoon of eastern masala and cook until it turns slight brown colour.
Step 7
Once ground mix becomes slight brown colour, add marinated chicken to the pan with one cup of water.
Step 8
Add chopped tomato, green chilly, pepper crushed/powdered and curry leaves and give it a good stir and close the lid.
Step 9
Let it go for 15 minutes and in between keep stirring so that chicken does not get burned.
Step 10
Garnish with fresh coriander leaves.
Step 11
Serve while still hot with fried rice, chapathi, rice, dosa etc.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.