Chicken Curry

Chicken Curry

1 kg chicken

2 tbsp red chilly powder

3 tbsp dhania powder

1 tsp garam masala powder

½ coconut, grated

Ginger-garlic paste

6-7 small madras onions

1 large onion, chopped lengthwise

3 tomatoes, chopped fine

Curry leaves

Salt, haldi

Corriander leaves, for garnish.

Clean and wash chicken. Marinate with salt, haldi and ginger-garlic paste for 30 minutes. Roast coconut in 1 tbsp cooking oil,  along with 2-3 small madras onions and curry leaves, till coconut is brown. Now add chilly, dhania powder and garam masala powders. Saute well and keep aside till it cools. Then make paste of it in mixie.

Heat kadai, add 1-2 tbsp cooking oil and fry the large onions till brown. Then add the ground masala and cook well. Add tomatoes and sauté till tomatoes are cooked. Now add the chicken and ½ cup water and cook till done. Garnish with coriander leaves. Serve with rice or rotis.

Note: Raw banana or white pumpkin may also be added in this curry (after chicken is half cooked).