Special Chicken Curry With Thick Gravy
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 6 servings
- Chicken : 1 k gm
- Onion : 3 nos
- Garlic : 6 cloves
- Ginger : 2 inch piece
- Tomato : 1 no
- Coriander powder : 2 tsp
- Garam masala : 2 tsp
- Chilly powder : 1 tsp
- Turmeric powder : 1 tsp
- Oil : 1 tsp
- Salt, to taste
- 4 Leaves Coriander leaves : 3
Preparation
Step 1
Grind the tomato, onion, garlic,ginger,little water using a mixer.
Step 2
Heat a pan add oil in it and when it gets hot add the rest onion sliced in to it.
Step 3
Stir for 3 to 4 minutes.
Step 4
When it gets brown add coriander powder, garam masala, chilly powder, turmeric and salt to it.
Step 5
Then stir for 2 minutes.
Step 6
Next, add the grinded mixture of tomato to it.
Step 7
When it gets boil add the chicken pieces in to it and give it a good stir ( if need water add some ).
Step 8
Enter Step.
Step 9
Then close it and wait for 15 to 20 minutes.
Step 10
Next, add coriander leaves on it and give it a good stir.
Step 11
Transfer to the serving dish. This will be great with ghee rice,chappathi and puttu.
Tip
Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.
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