Whenever I plan to try a new recipe, my kitchen breakfast table looks like a study table… books n papers lying all over the place. I’ve bookmarked many recipes in the cookery books, not to mention the folder of cut outs from papers/magazines etc; It is about to explode anytime ;)
The above scene repeated the other day, when I wanted to try some new chicken curry and as usual, after an hour of all the references I was still undecided! That’s when I thought of browsing through the pages of my kutti (small) diary… where I write down all the recipes which I try depending on my mood and what I fancy at that particular moment. I saw this recipe there with the my comments saying good flavor and different from the usual curries that I make.
So here is the recipe from my diary. I remember making this keeping in mind that I wanted a decent chicken curry without any coconut milk or any creamy gravy. I thought the curry goes well with rice/pulao and Jose thinks it goes well with roti. So why dont you try this one and see which is the better combo rice or roti ? :)
As usual I was confused about the name of the chicken curry. Since I used more coriander leaves than usual, I decided to name it as Coriander Chicken Curry.
Btw, have you seen therecently? Please do check it out, if you have a few mins to spare.
Check out the other chicken recipes here:
Here is the recipe:
- Chicken – 350 gm, cut into medium pieces
- Onion – 2 medium, finely sliced
- Ginger & garlic – 2 – 2.5 tsp, each
- Green chilly – 2-3
- Whole black pepper – ¼ – ½ tsp
- Turmeric powder – ¼ tsp
- Coriander powder – 2 tsp
- Garam Masala – ½ tsp
- Fennel powder (perumjeerkam podichathu) – ¼ tsp
- Tomato – 1 medium
- Coriander leaves – ¼ cup, packed
- Oil (refer notes)
- Grind the ingredients listed under ‘to grind’ in separate batches & keep aside. Heat oil in a pan and add the finely sliced onions. Cook till it becomes golden brown color. Add the set 1 ground ingredients. Cook for 2-3 minutes till the raw smell goes. Add set 2 (tomato & coriander paste) ground ingredients. Mix well. Cook for a few minutes (3-4 mins) till the oil starts appearing. Add salt & cleaned chicken pieces. Mix well & make sure that chicken pieces are coated well with the masala. Add ½ cup water, give it a stir. Cover & cook till the chicken is done.
- Dont forget to check out the water level & gravy consistency of the curry, in between. Add more water if required. Adjust the consistency of the gravy as per your taste. This curry has a medium thick gravy.