Veggie lovers, please excuse me this time. I have come with a chicken recipe on demand. ☺
We made some important decisions regarding food and cooking during our previous vacation. We decided not to use much cooking oil and to choose really good ones for cooking. Likewise, another was about buying chicken. We decided to buy the good old village chicken instead of the plump broiler ones. No hormones and excess fat, and tastes even better. So, why not go for it?!?
But, Everyone else found this much acceptable except the plump one of the family; ME. ?
Digging my teeth into a plump piece of chicken gave me so much happiness and how can I switch to the lean village chicken all of a sudden? Being a hardcore chicken lover, pleasing myself with a single village chicken curry is like a complete disaster ?
But.. the first time I made this curry, it changed my mind. The flavour and punch of the village chicken curry was way too far better from the broiler version. ?
Making chicken curry is easy for everyone. So, I made this with a little twist which gives you an easy but luscious chicken curry. The only extra thing you need here is 3 tbsp of roasted coconut. Let us see how to get this done.
- Chicken- 1, cut to small pieces.
- Ginger- Garlic paste- 1 tsp
- Onions- 2, chopped lengthwise
- Green Chillies-2, slit lengthwise
- Chilli powder- 2 tsp or to taste
- Coriander powder- 1tsp
- Turmeric powder- 1/4 tsp
- Garam masala- 1tsp
- Pepper powder-1/4 tsp
- Salt to taste
- Coconut oil- 1/2 tsp
- Tomato-1, small chioped to quarters
- Roasted coconut- 3 tbsp
- Oil, dry red chillies and curry leaves for seasoning.
Let us see how to prepare this quickly.
- In a bowl, mix all the ingredients from 1 to 11 and keep it aside for thirty minutes. Mix it very well.
- Pressure cook this chicken for two whistles in low flame. Add two tsps of water before cooking.
- Roast 3 tbsp grated coconut with little salt until brown.
- Finely grind this roasted coconut in the mixer. Make sure it is powdered very well.
- In another pan, add some oil and season with curry leavesand dried red chilies. Add the tomatoes.
- Empty the contents of the cooker to this pan and add the roasted coconut powder. Adjust the powders as per your taste requirement. Boil the curry for a while with the lid on. Switch off the flame after 5 mins.
- Extra tip: Adding 1 tsp tomato sauce at this point will enhance the taste of this curry to another level. Try and see.
- For those who want simple chicken curry, you can substitute roasted coconut and add fresh coconut milk at this point. Do not boil if you add coconut milk. Simmer for a while and off the flame later.
- Your scrumptious chicken curry is now ready.
- Enjoy with rice, rotis, noolappams, or even bread.