How to Make Spicy Chicken Curry Recipe

How to Make Spicy Chicken Curry Recipe

Ingredients


Onion - 2 (finely chopped)
Tomato - 2 (diced or pureed)
Oil - 3 tbsp
Bay Leaf - 1
Curry Leaves - 1 sprig
Cumin seeds - ¼ tsp
Coriander leaves (Cilantro) - handful (finely chopped)
Salt - to taste
To Marinate
Chicken - 1 kg (2 lbs)
Turmeric powder - 1/4 tsp
Lemon juice - 2 tsp
Salt - 1 tsp
To cursh
Ginger - 1" piece
Garlic - 8 cloves
Shallots - 7
Green Chillies - 3

Chettinad Chicken Kulambu Ingredients

To roast and powder
Grated Coconut - 1/4 cup
Dry red chillies - 10
Coriander Seeds – 2 tbsp
Black Peppercorns – 2 tsp
Fennel Seeds – 2 tsp
Poppy Seeds – 1 tsp
Curry Leaves – 2 sprigs
Cardamom – 10
Cinnamon – 1” piece
Cloves – 5
Mace – 1 piece
Star anise – 1 piece
Black Stone Flower (Kalpasi) - 1
Kapok Buds (Marathi Moggu) - 1
Chettinad Chicken Kulambu Ingredients

Method


Cut the chicken and cut it into medium size pieces. Marinate it with salt, lemon juice and turmeric powder for at least half an hour.
Dry roast the ingredients under To Roast and Powder on low flame till everything turns golden brown in colour. After it cools make a powder of it and keep aside. Be careful not to burn it.
Make a paste of the ingredients under To Crush. Keep this aside.
Heat the oil in a heavy bottomed pan and add the cumin seeds and bay leaf.
Add the chopped onions and fry till it becomes brown in colour.
Add the ground paste of shallots, ginger, garlic and green chilies and fry till the raw smell is gone.
Add the marinated chicken and fry for few minutes. The chicken releases lot of water.
Now add the tomato puree and the freshly powdered spices, required salt and water.
Cover and cook for 15-20 minutes. By now the chicken pieces will be completely cooked.
This is the right time to check for salt and other spices. Adjust anything if needed.
Cook uncovered till the oil floats on top of the gravy.
Add the finely chopped cilantro and fresh curry leaves and switch off. Keep the gravy covered till you are ready to serve.