Thin gravy made with chicken, coconut and spicy masala. This is being comfort food for south Indians, we love to have this with biryani, hot rice, parotta and dosa.
Biryani recipe is here.
Ingredients
- Coconut Oil – 2 tbsp
- Onion/Shallots – 1.25 cups, chopped roughly
- Curry leaves – 10
- Tomato – 1 , chopped
- Chilli powder – 1 tsp or sambar powder – 2 tsp
- Turmeric powder – 1 tsp
- Mint leaves – 10, chopped finely
- Coriander leaves – 2 tbsp, chopped finely
- Chicken – 500 gas, with bone and skin removed, chopped into big pieces.
- Salt – 1.5 tbsp
- Salna Paste:
- Fennel Seeds – 1/2 Tbsp
- Cumin seeds – 1/2 tbsp
- Fresh Coconut – 1/4 cup
- Peanuts – 2 tbsp
- Black pepper – 1 tsp
- Garlic – 5, no skin
- Ginger – 1/2 inch, chopped finely
- Cardamom – 2 , cinnamon – 1 inch, cloves – 2
Directions
- Heat a pan in medium heat, add all the ingredients in “salna paste” and roast for 5 minutes. I added spices last after because I forgot.
- Once the ingredients are cool, add in a little watered grind into a smooth paste. Set this aside.
- Heat coconut oil, add in the onions, curry leaves with salt. Saute til onions are soft.
- Add in tomatoes with turmeric powder and sambar powder.
- Add the chicken pieces and toss the chicken.
- Add the salna paste from step 1 with coriander leaves and mint leaves. Wash the blender with 2 cups of water and add it back to the pan.
- Close the cooker and cook for 4 whistles. Remove from heat and sed aside. Allow it cool and serve!
- Check for salt and add if needed.
South Indian style chicken curry recipe packed full of spices and flavor.
