Chicken curry is made everywhere around the world with a bit of ingredient variation in different regions, proportion of spices varying in homes. Homestyle chicken curry is basic curry made in all homes across South India. This is the familiar template for most of the south Indian curry : you heat up oil, saute onions, ginger garlic paste, souring agent (tomatoes usually), ground masala, meat then water, cook until done. Serve with rice or roti. And that’s what I’m doing here.Do check the video attached.
⏲️PREP TIME : 20 minutes
⏲️COOK TIME : 45 minutes
🥘CUISINE : South Indian
🍲COURSE : Sidedish
🍴YIELD : 6 servings
INGREDIENTS REQUIRED :
Chicken – 1kg
Onions – 4 big (320gm)
Country tomatoes – 4 big
Ginger garlic paste – 2 tbsp
To dry roast :
Red chillies – 9 no.
Pepper corns – 1 tsp
Coriander seeds – 2 tsp
Saunf – 1tsp
Cumin – 1tsp
Cinnamon – 1″
Cloves – 4 no.
Dry roast the above given ingredients and powder it nicely.
Add the ginger garlic paste to it and blend it to a fine paste.
METHOD :
Heat oil in a wok add curry leaves, finely chopped onions and saute well until golden brown.
Now add the tomato puree and saute until raw swell goes off.
Add in the ground masala and stir well.
Next add the chicken and mix well to coat masala with the chicken.
Add water, turmeric powder, salt and allow to boil.
Close it with a lid and cook in simmer.
Stir occasionally.
Once the chicken is cooked and oil separates, stop the flame.
Garnish with chopped coriander leaves.
Serve with rice, phulkas or rotis.
Video attachment for procedure:
My Food Edition 