CHICKEN CURRY

     

    Chicken Curry is the most frequented Non-Vegetarian side dish in Indian Cuisine.  Though it comes with different names, flavours & tastes.  It is one default dish in an Indian Kitchen.  This Chicken Curry is our family favourite, prepared with very fewer ingredients and above all, it is my favourite dish for the most important reason being - it can be cooked within 20-30 Minutes. When you are cooking up a lot of dishes for a celebration or an occasion, then this Chicken Curry can be easily incorporated into the menu for two good reasons :

• Quick to prepare
• Less Ingredients

     This simple Chicken Curry goes well with all type of Indian bread like Rotis, Naan, Kulcha, Chapatis, Parathas & Parottas and Tiffin Items like Idli, Dosa, Uthappam, Vellayappam, Idiyappam and Puttu.  Also, it is a good accompaniment along with Rice, Pulaos and Biriyanis too. The best about this Chicken Curry is that it is authentic and all flavour filled Curry justifying the very nature of Indian spices added into it. At the same time enhancing the overall taste and aroma of the Curry.
      This Chicken Recipe is prepared with Pan-seared Chicken Pieces, simmered to perfection in an Onion Tomato base with mild spices. Every time I cook Chicken Curry,  I usually Pan sear the Chicken Pieces, which gives a perfectly cooked juicy and succulent chicken pieces.

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Cuisine - Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 25-30 Minutes

HOW TO COOK CHICKEN CURRY

CHICKEN CURRY

INGREDIENTS :

Chicken - 1/2 Kg.
Curry Leaves - 2 Sprigs
Turmeric Powder - 1 Tspn
Red Chilli Powder - 1 Tbspn
Garam Masala - 1 Tspn
Fennel Seeds - 1/2 Tspn
Oil - 2 Tbspn
Salt - to Taste
Sugar - a Pinch

For Masala Paste :

Onion - 2 Nos.
Tomato - 2 Nos.
Ginger - 1" Piece
Garlic  - 8-10 Cloves
Green Chillies - 3-4
Cloves - 3 Nos.
Cinnamon - 1" Stick
Fennel Seeds - 1 Tspn
Peppercorns - 1 Tspn

To Garnish :

Coriander Leaves - Few

METHOD :

• Clean, Wash and Cut Chicken into small pieces.
• Grind the ingredients mentioned under 'For Masala Paste to a fine paste and keep it aside.
• Heat Oil in a Pan, splutter Fennel seeds and Curry Leaves on a very low flame.
• Add Chicken pieces to the oil along with a dash of salt and pan sear the pieces until water runs out clear.
• Toss the Chicken pieces once or twice and cook until the colour changes and it is evenly coated with oil for about 5-8 minutes
• Pour the ground Masala Paste to the Seared Chicken pieces and mix well.
• Leave this on a low flame for about 5-7 minutes.
• Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above and fry for a while until the raw flavour goes.
• Add a dash of Salt, a pinch of Sugar and mix well.
• Sprinkle some water, if necessary and cook on a low flame for about 7-10 minutes or until it reaches the desired consistency.
• Switch off the flame and garnish it with Coriander Leaves.
• Serve Hot. 
• Goes well with Vellayappam, Idiyappam, Chapathis, Rotis, Parathas and Rice too.

 NOTES :

• Adjust the amount of Spices to your taste preference.
• Can add Boiled & Cubed Potatoes to the Chicken Curry.
• Pan searing the Chicken Pieces gives a perfect texture.
• Grinding Onions and Tomatoes gives you a rich gravy.
• Adding Sugar is totally optional.