Sunday means either chicken/mutton or sometimes beef.Last Sunday while thinking about it was to try a new recipes from my regular one.I love kerala dishes very much i don't know why may be i am from nagercoil,the border of kerala i love all their dishes.Made this spicy chicken curry and we all loved it.Give a try once and i am sure you will make it again and again.
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- chicken-1\2 kg
- Big onion-2 ,sliced
- Tomato-2 medium sized,sliced
- Turmeric powder-1\2 tsp
- Red chilly powder-1 tsp
- pepper powder-1\2 tsp
- green chilly-2
- Salt-1 tsp
- curry leaves-few
To roast and grind:
- Coriander seeds-1 tsp
- red chilly-3
- Pepper corns-1\2 tsp
- cinnamon sticks-2
- bay leaf-1
- Turmeric powder-1\4 tsp
ginger-a big pieces
- Oil-2 tbsp
- mustard seeds-1\2 tsp
- red chilly-1
Grated coconut-1\3 cup
Leaving ginger,garlic and turmeric powder dry roast all the ingredients under "to roast & grind".Switch off then add turmeric powder and roast in the heat that persist.Cool and transfer to the mixer.Add raw ginger and garlic to it.Make a fine paste of it with some water.
In a bowl add the cleaned chicken.Add in all the ingredients under " to marinate" and mix well.Let it sit for some minutes.
Heat oil and season it with mustard seeds and red chilly.Add onion and saute till it becomes translucent.
Then add the chopped tomato and saute till it mash well and ooze out oil.
5.Then add in the ground masala and saute for a while till the raw smell of ginger and garlic goes.
Then drop the marinated chicken pieces and saute for some time.
close and cook till done.
The gravy should not be too thick nor too thin.when you see oil separating on top it is almost done.
Spicy and yummy nadan chicken gravy is ready.
Can be serve with Indian flat bread/naan or even rice.
1.Use coconut oil to get the original kerala taste, but i used ordinary cooking oil only.