Chicken Curry is a common recipe in India where chicken being the top of list among non-vegetarians. A typical South Indian curry consists of chicken stewed in an onion and tomato, flavored with ginger and garlic, chilies and a variety of other spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on.
Here we are going to see a variant of Chicken Curry also known as Chicken Kuzhambu or Pulusu. Indian chicken curry recipes have a large variety of regional variations. Here we are going to see one such delicious recipe which you will quickly learn and master it.
Small Onions: 250gms
Black pepper: 2tsp
Fennel seed: 3tsp
Curry leaf: 2strips
Chili powder: 2tsp
Coriander powder: 3tsp
Turmeric powder: 1/2tsp
Chicken: 1/2 kg
Tamarind: 1/2 lemon size
Water as required
Salt to taste
Heat 2tsp of oil in a pan.
Add the Onions sauté it well, add Jeera, add 1tsp Fennel seeds, Curry leaves, Clove and sauté it well.
Add chopped Tomatoes and Salt sauté it well, now add the Chili and Coriander powder, sauté it well and make paste of it (using mixer grinder) and keep aside.
Make paste of Coconut by adding 1tsp of Fennel seeds and keep aside.
Heat oil in a pan; add Cinnamon, Fennel seeds 1tsp and Curry leaf sauté a little.
Add Chicken and Turmeric powder, fry till the raw smell disappears. Add the masala paste made earlier and 2 cups of water and let it cook for about 5 minutes.
Add the Coconut paste and mix it well with the curry and cook for another 5-7 minutes.
Squeeze and add the Tamarind water and cook for 3 minutes.
Before turning off the stove, sprinkle pepper powder to spice it up (if required). Now, turn off the stove, garnish with coriander leaves and serve it.
Your chicken curry is ready, you can have it with rice and rotis.
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