A variety of chicken curries can be found in India and this one here is just one of them. This chicken curry is a fairly easy one having a no fuss recipe!
I wanted to make a non veg curry with Appams which I have learnt to make in the traditional way from my dear school friend. Well, the recipe of this chicken curry too has been shared by her and was an instant hit with my family! And, let me tell you that it seriously tasted absolutely delicious with those yum appams!
For some more such delicious chicken curries, do take a look at the following recipes too….
- Kombdi Vade
- Kombdi Sukka Masala
- Manglorean Chicken Masala
- Methi Murg
- Murg Makhani (Butter Chicken)
- Chicken Korma
- Kombdi Kaleji Sukka Masala
- Dhuadaar Murg
- Hirvaa Kombdi Masala (Green Chicken Curry)
Prep Time : 30 min
Cooking Time : 40 min
Serves : 4
Cup Used :200 ml
- 500 gm Mixed Boneless Chicken
- 3 Medium Sized Onions
- 2 Medium Sized Tomatoes
- 1 tbs Ginger Garlic Paste
- 1/2 cup Fresh Curds
- 1 1/2 tbs Corriander Seeds
- 6-7 Dry Red Bedgi Chillies
- 1 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- 1 tsp Garam Masala
- Salt To Taste
- 1/4 cup Chopped Corriander Leaves for Garnishing
For The Tempering :
- 2-3 tbs Oil
- 3 Cloves
- 1 Black Cardamom
- 2 Green Cardamoms
- 4 sticks Cinnamon (1″ each)
- 4 Black Pepper Corns
- 2 Bay Leaves
- 2 Spicy Green Chillies
- 2 sprig Curry Leaves
- To make Chicken Curry, first rinse well and clean the chicken and cut into medium size pieces.
- Rub in half the turmeric powder and set aside till further use.
- Chop 1 onion finely and puree the other two. Similarly puree the tomatoes and set aside.
- In a pan heat the oil and add the above mentioned whole spices.
- As they splutter, add the green chillies and curry leaves and stir.
- Tip in the chopped onion and saute till translucent.
- Add to it the ginger garlic paste and saute. Add in the turmeric powder too and cook further for a while.
- Next, add the pureed onions and cook for about 5-7 minutes stirring for a while on high heat and then on low.
- Add the tomato puree, kashmiri red chilli powder and saute on high heat for a while.
- Cover and cook further for 5-7 minutes.
- Pulse the corriander seeds and the dry red chillies in a mixer grinder to get a slightly coarse powder and add it to the curds.
- Beat it well and add the mixture to the pan. Stir continuously on high heat till it comes to a boil.
- Reduce heat to low and cook covered till the mixture releases some oil and comes well together.
- Add in the chicken and saute for a minute or two on high heat. Add water upto the level of the chicken and cook covered.
- When the chicken is fully cooked add salt and garam masala. Mix well and cook for a minute.
- Garnish with chopped corriander leaves and serve this delicious chicken curry with Appam (Hoppers) or parathas or even rotis!