Chicken Curry

There are a gazillion ways to make chicken curry. None of them involve curry powder event hough it's called a curry. You can play with your spices with these curries. Here is my try for today. This is a little gravyish curry. You can have it with roti or hot rice.

The red chili powder I use is very very spicy. You can adjust the quantity depending on your taste palate :).

Ingredients:

Chicken - 2 lbs - Boneless and skinless cut into bite size pieces

Ginger and garlic paste - 1 tsp.

Yogurt - 3 Tbsp.

Lemon Juice - 1 tsp.

Turmeric - 1/2 + 1/2 Tsp.

Red chili Powder - 2 tsp.

Garam Masala - 1 tsp.

- Marinate chicken in above spices. Cover and refrigerate for at least one hour. Mean while, get your other ingredients ready.

Grind to paste:

Coconut- 1/2 cup grated (I used frozen grated coconut)

Green chillies - 2

Coriander leaves - 1/4 cup

Coriander Seeds - 1 tsp.

Cumin Seeds - 1 tsp.

Cinnamon Stick - size shown in the picture :)

Cloves - 7

Cardamom - 3

Water - 1/3 cup

For the curry:

Red Onions - 2 cups finely diced

Tomato - 1 medium finely diced

Red chili Powder - 2 tsp.

Turmeric - pinch

Oil - as needed

Salt - to taste

Procedure:

Heat oil in a thick bottomed dish. Saute onions till golden brown with little salt.

Add red chili powder and turmeric and saute for 30 seconds. Add tomatoes, chicken, the ground coconut paste and mix well. Add1/3 cup of water. Cover and cook on medium flame till chicken is tender. Remove the lid, season with enough salt and cook till you get a thick gravy. Turn of the stove and serve hot.

I used a pressure cooker because meat comes out much tender when cooked in it. You could cover and let it cook for 1 whistle.