Dry chicken curry
Description
Main ingredients- chicken
Nutrition facts- calorie,carbohydrates,fat,fibres and protein
Cooking time- 40-45 minutes
Level of cooking- medium
Servings- 4-6
Course- main course
Ingredients
- Chicken,boneless- 1 kg
- Onion, chopped- 4-5
- Green chillies- 2
- Star anise- 2 small
- Bay leaves- 2
- Cardamom seeds- 1/2 tsp
- Coconut cream- 1 can(500 ml)
- Fennel seeds- 1 tsp
- Cinnamon- 4 small pieces
- Curry leaves- 7-8
- Cloves- 6
- Fenugreek seeds- 1 tsp
- Black peppercorns- 1/2 tsp
- Coriander powder- 2 tsp
- Cumin powder- 2 tsp
- Oil- 2-3 tbsp
- Garlic-ginger paste- 2 tbsps
- Sugar- 1 tsp
- White vinegar- 3 tsp
- Turmeric powder- 1 tsp
- Red chilli powder- 1/2 tsp
- Salt- to taste
- Chopped coriander for garnishing
Method
Grind the cloves, cinnamon, cardamom, fenugreek,star anise, fennel seeds and peppercorns together into a fine dry powder. Mix the turmeric, red chilli, cumin and coriander powders with the above spice mixture and stir to blend. Keep aside for later use.
Heat the oil in a deep, heavy-bottomed pan on a medium flame. When the oil is hot, add bay leaves and curry leaves and after 20 seconds add the onions and green chillies to it and fry them till golden. Stir often to prevent them from burning or sticking to the bottom of the pan.Now add the ginger and garlic pastes and sauté until browned or for 2-3 minutes.Add the chicken pieces and salt to taste. Mix well and cook, stirring frequently, till the chicken is well browned on all sides.Add the powdered spice mix prepared earlier and stir well after adding half cup of water. Cook till the spices leaves oil. Now add the coconut cream and mix well.Cover the pan, simmer the flame and cook. Check every 2-3 minutes and stir if required to prevent burning. After 10 minutes of cooking this way, remove the cover and cook open till most of the gravy has dried up and turned thick and is of a dark brown color. Check and stir as needed.Add the sugar, vinegar and mix well. Cook for 2-3 minutes more and then turn off fire. Check seasoning and add salt if required.
Garnish the dry Chicken curry with fresh chopped coriander.
Serve hot with rice or paranthas and green salad.
