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Main Course

Mutton Style Chicken Curry

Rich, fragrant, and full-bodied — this chicken curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 3 servings

1/2 kg Chicken
11/2 cup Shallots (Kunjulli)
2 nos Tomato
2 - Green chillies
6 nos Garlic pods
1 tbsp Ginger small pieces
Curry leaves A, a few
Water As required for gravy
2 tbsp Coriander powder
1 tbsp Chilli powder
1/2 tsp Peper powder
1/4 tsp Turmuric powder
1 - Cardamom (Elakka)
1 - Cloves Gramboo

Preparation

Step 1
Fry all masala and make a paste out of it with little water.
Step 2
Heat up 4 tsp oil and sputter mustard seeds and curry leaves.
Step 3
Add onions, green chillies, ginger and garlic and cook until onions turn pink.
Step 4
Add tomato and cook again.
Step 5
Add the masala paste and Stir everything together thoroughly and cook until the raw smell is gone.
Step 6
Add chicken pieces and cook again for 5 - 10 minutes.
Step 7
Add 1 cup of water and pressure cook till the chicken is cooked.
Step 8
Open the lid and cook again if you want a thick gravy.

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

Mutton Style Chicken Curry

Rich, fragrant, and full-bodied — this chicken curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 3 servings

1/2 kg Chicken
11/2 cup Shallots (Kunjulli)
2 nos Tomato
2 - Green chillies
6 nos Garlic pods
1 tbsp Ginger small pieces
Curry leaves A, a few
Water As required for gravy
2 tbsp Coriander powder
1 tbsp Chilli powder
1/2 tsp Peper powder
1/4 tsp Turmuric powder
1 - Cardamom (Elakka)
1 - Cloves Gramboo

Preparation

Step 1
Fry all masala and make a paste out of it with little water.
Step 2
Heat up 4 tsp oil and sputter mustard seeds and curry leaves.
Step 3
Add onions, green chillies, ginger and garlic and cook until onions turn pink.
Step 4
Add tomato and cook again.
Step 5
Add the masala paste and Stir everything together thoroughly and cook until the raw smell is gone.
Step 6
Add chicken pieces and cook again for 5 - 10 minutes.
Step 7
Add 1 cup of water and pressure cook till the chicken is cooked.
Step 8
Open the lid and cook again if you want a thick gravy.

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.