There's nothing like to have a chicken curry on weekends. Around our house, it's our number one favorite dish. Use of whole garam masala instead of garam masalaÂ enhances the flavor of the curry tremendously!
Preparation time : 20 mts
Cooking time : 30 mts
Serves : 4 people
Ingredients for Boiling the Chicken
- 1 Lb Chicken
- 1 Onion finely chopped
- 1 tsp Ginger Garlic Paste
- 1/4 tsp Turmeric Powder
- Salt to taste
- 1/4 cup Water
- Oil 2 tsp
Ingredients for Masala
- Oil 2 tsp
- 3 Onions sliced
- Whole Garam Masala - Cloves, Black Pepper, Cinnamon Stick, Bay Leaf
- 1 tsp minced Garlic
- 1/2 tsp minced Ginger
- 1 Tomato Chopped
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 4 tsp grated Coconut
Boiling the chicken
Heat oil in a pressure cooker. Add onions and fry till it becomes translucent.
Then add Ginger garlic paste and fry till its raw smell goes away.
Add turmeric powder. Then add chicken and mix it well.
Add water and finally sprinkle some salt to taste.
Cook until 3 whistles.
Heat pan on a medium high. Add grated coconut and roast till it gets nice golden color. Remove it from pan once it is done.
Heat oil in a pan. Add whole garam masala, wait till masala gets cooked. Then add sliced onion. Fry till it turns brown in color.
Combine Roasted coconut, Fried onion and rest of the ingredients in a blender and grind till it turns in to a smooth paste. Add few drops of water in between if required.
Masala is ready.
Chicken Curry Preparation
Heat 4 tsp oil in pan. Once oil is hot add masala and fry it till oil starts loosing out from the spices.
Then add boiled chicken and mix it.
Finally add water accordingly as much thick or thin gravy you want.
Sprinkle salt to taste.
Bring it to boil for 10 mts and switch off the stove.
Chicken curry is ready now.