Veronica’s South Indian Chicken Curry

So this is a basic version of a go-to recipe – robust, tasty, easy to make, and quite the staple with rice, chappattis, naans, parathas …

  • 2 chicken breasts, in pieces
  • 1 big onion, chopped
  • 2 tomatoes, skinned, pureed
  • 2 tbsp ginger-garlic paste
  • 1 tsp turmeric (haldi)
  • chili powder – to taste, depending on how spicy you want the curry
  • 3 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp fennel seeds
  • 1 stick cinnamon
  • 4 cloves
  • 5 cardamom pods
  • salt
  • Coconut milk, as required
Coriander seeds and powder
Coriander seeds and powder
  1. In hot oil, saute the fennel, cinnamon, cloves and cardamom. When aromatic, add the chopped onion and fry till lightly browned.
  2. Add the ginger-garlic paste, fry.
  3. Add the turmeric, chili, coriander and cumin powders, fry to a paste.
  4. Add the tomato puree, keep stirring for a few minutes, till cooked.
  5. Add salt and the chicken pieces, cook till done, usually about 10 minutes.
  6. Add the coconut milk, give it a good stir and a simmer.
  7. Done.

Pix borrowed from the web, as usual, with thanks.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s