If you are looking for something cozy yet spicy to make today, this south Indian style chicken curry recipe is a perfect one for your Sunday lunch with rice. Before now, cooking non-vegetarian at home wasn't a frequent event since DH is a pure vegetarian. Now that I have my LO to give me company to eat chicken at home I find myself cooking it more often. So expect more chicken recipes in this space.
Ingredients:
Serves - 2-3
Chicken - 1/2 kg
Small Onions / Pearl onions - 8, halved OR Onion, chopped - 1 cup
Tomato, small - 2, chopped
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp (optional)
Oil - 2 tbsp
Water - 2-3 cups
Fresh ground pepper - 1/4 tsp (optional)
Spice paste:
Cumin seeds / Jeera - 1/2 tsp
Fennel seeds / Sombu - 1 tsp
Poppy seeds / kasa kasa - 1 tsp
Cinnamon / Pattai - 1" piece - 2 nos
Cloves / Krambu - 5
Coriander seeds - 3 tsp
Dry red chillies - 5-6
Ginger, peeled - 1" piece
Garlic cloves - 3
Pearl onions - 4
Coconut, grated - 1/3 cup (about 5 tbsp)
Oil - 2 tsp
Method:
Heat 1 tsp of oil in a small pan and add the first 7 ingredients of the spice paste. When it is slightly toasted, remove from heat and allow to cool in a plate. Crush the peeled ginger, garlic and pearl onions with a rolling pin or the bottom of a cup. Add another tsp of oil and fry the crushed ginger, garlic and pearl onions for a minute. Add the coconut and fry in medium heat until it is slightly toasted. Remove from heat to cool. Make a fine paste of the above 2 mixtures together adding water.
Heat 1 tbsp of oil in a cast-iron skillet (I love the cast iron for this recipe) and add the chicken pieces brown them all over, about a couple of minutes. The chicken may not have been cooked through but it is ok, it will cook in the curry. Remove to a plate. In the same pan add the remaining oil and the mustard seeds. When they pop, add the chopped onion and fry until it is translucent. Add the chopped tomatoes and cook until they are mushy. Add the ground paste with 2 cups of water. Add salt as needed with pepper (if using) and bring it to a boil. Add the chicken pieces and cook in medium heat for 15-20 minutes until the chicken is tender and the kuzhambu is thick. Serve over rice or as a side for idli/dosa.
Serves - 2-3
Chicken - 1/2 kg
Small Onions / Pearl onions - 8, halved OR Onion, chopped - 1 cup
Tomato, small - 2, chopped
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp (optional)
Oil - 2 tbsp
Water - 2-3 cups
Fresh ground pepper - 1/4 tsp (optional)
Spice paste:
Cumin seeds / Jeera - 1/2 tsp
Fennel seeds / Sombu - 1 tsp
Poppy seeds / kasa kasa - 1 tsp
Cinnamon / Pattai - 1" piece - 2 nos
Cloves / Krambu - 5
Coriander seeds - 3 tsp
Dry red chillies - 5-6
Ginger, peeled - 1" piece
Garlic cloves - 3
Pearl onions - 4
Coconut, grated - 1/3 cup (about 5 tbsp)
Oil - 2 tsp
Method:
Heat 1 tsp of oil in a small pan and add the first 7 ingredients of the spice paste. When it is slightly toasted, remove from heat and allow to cool in a plate. Crush the peeled ginger, garlic and pearl onions with a rolling pin or the bottom of a cup. Add another tsp of oil and fry the crushed ginger, garlic and pearl onions for a minute. Add the coconut and fry in medium heat until it is slightly toasted. Remove from heat to cool. Make a fine paste of the above 2 mixtures together adding water.
Heat 1 tbsp of oil in a cast-iron skillet (I love the cast iron for this recipe) and add the chicken pieces brown them all over, about a couple of minutes. The chicken may not have been cooked through but it is ok, it will cook in the curry. Remove to a plate. In the same pan add the remaining oil and the mustard seeds. When they pop, add the chopped onion and fry until it is translucent. Add the chopped tomatoes and cook until they are mushy. Add the ground paste with 2 cups of water. Add salt as needed with pepper (if using) and bring it to a boil. Add the chicken pieces and cook in medium heat for 15-20 minutes until the chicken is tender and the kuzhambu is thick. Serve over rice or as a side for idli/dosa.
Soo cute presentation.I'll try Sunday 😊
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