Chicken Curry

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the chicken into medium size cubes and wash them properly.

Step 2

Marinate the chicken with salt, turmeric powder, red chilli powder, and ginger garlic paste and keep aside for 2 hours in a cold room.

Step 3

Chop the onions and tomatoes; keep aside.

Step 4

Take a dry coconut and slice it. Dry roast the slices and keep them aside.

Step 5

Take the poppy seeds and dry roast them as well.

Step 6

Place the roasted coconut slices and poppy seeds in a grinder, add a little water, and grind to a fine paste. Keep aside.

Step 7

Take a heavy copper vessel, add the refined oil, and heat it. Once sufficiently hot, drop in the cardamom, cloves, cinnamon, bay leaf, and caraway seeds.

Step 8

Now, add the green chilli paste and sauté the mix for 2 minutes.

Step 9

Add the chopped onions and cook until the onions ar soft and half-done. Then, add in some ginger garlic paste and sauté until the onions and paste turn golden brown.

Step 10

Now, add the chopped tomatoes and cook well. Once done, add the red chilli powder, turmeric powder, cumin powder, and coriander powder.

Step 11

Drop in the curd and cook for about 3-5 minutes.

Step 12

Finally, add the nutmeg powder and garam masala powder, as per taste.

Step 13

Add the marinated chicken to this gravy and cook on a high flame until the chicken is half-cooked.

Step 14

Now, add in the dry coconut and poppy seed paste and cook on a slow flame until the oil rises to the top.

Step 15

Add salt (as required) and mix well.

Step 16

Garnish with chopped coriander and curry leaves,ar serve hot with roti or rice.