Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, spicy chicken curry south indian style. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Spicy Chicken Curry South Indian Style is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Spicy Chicken Curry South Indian Style is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook spicy chicken curry south indian style using 20 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Spicy Chicken Curry South Indian Style:
- Prepare 1 chicken , cleaned and cut into pieces
- Make ready 2 potatoes , cubed
- Prepare 1 tomato , sliced
- Get 2 onions , sliced
- Get 2 Tablespoons garlic , chopped
- Prepare 1 Tablespoon ginger , chopped
- Take 2 green chillies , slit lengthwise
- Get 1 cinnamon stick
- Take 1 bay leaf
- Prepare 4 cloves
- Make ready 2 pods cardamom
- Take 1 Tablespoon fennel seeds (saunf)
- Make ready 2 Tablespoons coriander seeds whole
- Get 4 chillies whole dry red
- Take 4 Tablespoons coconut grated / dessicated
- Get handful curry leaves of
- Get 2 Teaspoons chilli powder
- Make ready 1 Teaspoon turmeric powder
- Prepare 1 Teaspoon coriander powder
- Make ready 1/4 Teaspoon mustard seeds
Steps to make Spicy Chicken Curry South Indian Style:
- Clean the chicken and cut into medium size pieces. wash well, drain and marinate with 1 teaspoon chili powder, 1/2 teaspoon turmeric powder and a bit of salt. set aside.
- Dry roast the cinnamon, cloves, cardamom pods, bay leaf, fennel seeds, coriander seeds, whole red chilies, desiccated coconut and a few curry leaves. keep mixing it well so that no part of it gets burned. the coconut should have turned an even brown, and the curry leaves should be wilted and dry.
- Transfer the dry roasted spices and coconut to a mixer and grind to a paste using a little water. set aside.
- Heat oil in a kadai / vessel. add the mustard seeds.
- When the mustard seeds splutter, add the curry leaves and toss about for 10 seconds.
- Add the slit green chilies, ginger and garlic. Stir till they turn a slight golden brown.
- Add the sliced onions and the remaining turmeric powder. stir till the onions are translucent.
- Add the tomato, remaining chili powder and coriander powder. stir well (about 2 minutes).
- Next, reduce the heat to medium and add the masala paste prepared earlier. mix well, about 2 minutes. then add the potatoes and stir well. cook covered for about a minute.
- Increase the heat to high, and add the marinated chicken pieces. stir them around till the pieces are evenly coated with the masala and turn slightly opaque.
- Add enough water to form a gravy, and return to a medium - low flame. cook covered for about 10 minutes, stirring occasionally.
- By this time, the fat should have separated from the curry. add salt at this stage, stir and cook uncovered for another 5 minutes.
- Check seasoning and test the potatoes to see if done, and switch off the flame.
- Let the curry rest for about 20 minutes, before serving. serve with rotis or rice.
So that’s going to wrap it up with this special food spicy chicken curry south indian style recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
