Name: Traditional Spicy Chicken Curry
Prep time: 30 min
Total time: 30 min
Ingredients: 1 kg Chicken (To make nadan chicken curry, nadan kozhi is preffered. But if you make this curry this with broiler chicken too); 3 nos Onions (minced); 20 nos Shallots (Kunjulli, minced); 1 whole Garlic (minced); 2 inch Ginger (minced); 1 tbsp Kashmiri chilly powder; 1/2 tsp Coriander powder; Turmeric powder (A pinch); 3 nos Tomato (chopped in cubes); 1 tbsp Garam masala; 10 nos Curry leaves; 3 tbsp Coconut (grated); Oil (As reqd); Salt (As reqd)

Traditional Spicy Chicken Curry

Country chicken is marinated, fried and then added in the spicy coconut gravy

Print Recipe Pin Recipe

Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

1 kg Chicken To make nadan chicken curry, nadan kozhi is preffered. But if you make this curry this with broiler chicken too

Other ingredients:

3 nos Onions minced
20 nos Shallots Kunjulli, minced
1 whole Garlic minced
2 inch Ginger minced
1 tbsp Kashmiri chilly powder
1/2 tsp Coriander powder
Turmeric powder A pinch
3 nos Tomato chopped in cubes
1 tbsp Garam masala
10 nos Curry leaves
3 tbsp Coconut grated
Oil As reqd
Salt As reqd

Instructions

For preparing traditional spicy chicken curry, cut the chicken into small pieces and keep some fat on the pieces. Clean, wash and drain well.
Make a paste with the ingredients for preparing marinade. Marinate the chicken pieces with the mixture and keep aside for 2 hrs.
Heat oil in a deep bottomed pan and fry the chicken till it is slightly crispy.
Take another vessel, and heat 2 tbsp of oil. Add onions, small onions, ginger and garlic. Fry it till it is slightly brown in colour.
Add kashmiri chilly powder, coriander powder and turmeric powder. Roast it well.
Then add tomato and saute till the oil separates.
Meanwhile, grind the coconut into a fine paste and add this to the curry.
Then add the fried chicken pieces and stir it. Cover it for 5 minutes, till the masalas combine.
Finally add garam masala, salt (if required) and curry leaves. Cook for 10 minutes in low flame.
If the curry is too thick, you can put some hot water and wait till it boils.
Traditional spicy chicken curry is ready. Serve hot with rice, bread, chappathi etc.