Simple and easy spicy gravy with chicken. Chicken curry/ kulambu goes well with rice and roti even with idly/dosa. You can use boneless chicken or chicken with bone. And I have marinated chicken its completely optional, either you can use marinated or freshly washed chicken, both tastes awesome.
- 300 grams Chicken
- 1 tsp Coriander powder
- 1/2 tsp Chili powder
- Salt as needed
- 1/4 tsp Turmeric powder
- 1 tsp Ginger garlic paste
- 3 tsp Coconut
- 1 tsp Poppy seeds (soaked)
- 1 tsp Sombu /anise
- 2 tsp Roasted chana
- 1 cup Shallots/ onion (chopped)
- 1 Tomato
- 1 tsp Ginger garlic paste
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chili powder
- 2 tsp Oil
- 1/2 tsp Mustard seeds
- Few Curry leaves
- 2 Green chilis (optional)
- Salt as needed
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- Few Coriander leaves
- 1/2 tsp Curry masala powder
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Take a mixer jar, add grated coconut, soaked poppy seeds, anise, and roasted chana.
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Make it as smooth paste and keep aside.
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Wash the chicken, drain the water.
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Add salt, turmeric, chili powder, coriander powder, and ginger garlic paste. Marinate it for 15 minutes.
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Add oil in a pan, when it becomes hot, add mustard seeds and curry leaves and allow it to crackle, and add green chilis.
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Add onions, saute well till it becomes translucent, add coriander leaves, ginger garlic paste, mix well and fry until the raw smell goes off.
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Add chopped tomatoes, cook till tomatoes become mushy.
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Now add salt, chili powder, coriander powder, turmeric powder, cumin powder. Add chicken and mix well.
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Add ½ cup of water.
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Pressure cook the contents for 2 whistles.
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Wait for the pressure to be released, after which add the ground paste and boil it for 5 to 7 minutes or cook until oil separates from the gravy.
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Serve hot the spicy chicken gravy with rice, roti or parotta.
Preparation:
Take a mixer jar, add grated coconut, soaked poppy seeds, anise
Make it as smooth paste and keep aside.
Wash the chicken, drain the water. Add salt, turmeric, chili powder, coriander powder, and ginger garlic paste. Marinate it for 15 minutes.
Method:
Add oil in a pan, when it becomes hot, add mustard seeds and curry leaves and allow it to crackle, and add green chilis.
Add onions, saute well till it becomes translucent, add coriander leaves, ginger garlic paste, mix well and fry until the raw smell goes off.
Add chopped tomatoes, cook till tomatoes become mushy. Now add salt, chili powder, coriander powder, turmeric powder, cumin powder. Add chicken and mix well.
Add ½ cup of water.
Pressure cook the contents for 2 whistles.
Wait for the pressure to be released, after which add the ground paste and boil it for 5 to 7 minutes or cook until oil separates from the gravy.
Serve hot the spicy chicken gravy with rice, roti or parotta.
