The weather has changed completely…
It was hot and humid when I came and now it is cold, windy and raining. Rainy season always calls for hot and spicy food. Hot steaming rice or hot crispy parottas with hot and spicy chicken curry and raitha…yummmm
Spicy chicken curry is one of those dishes which you can have with steaming hot rice as well as simple phulkas or even parottas. The ground masala powder is the actual taste maker of the dish. The red chillies used here can be adjusted according to the person.
Chicken – 500 gms
Onions – 3 nos
Tomatoes – 2 nos
Ginger-garlic paste – 1 tbsps
Cloves – 4-5 nos
Yoghurt – 2 tbsps
Turmeric powder – ½ tsp
Lime – ½ pc
To roast and grind:
Red chillies – 6-8 nos
Coriander seeds – 1 tbsps
Jeera – 1 tsp
Fennel seeds – 1 tsp
Black pepper – 1-2 tsp
Cinnamon – 1” stick
To grind to paste:
Coconut (grated) – 3-4 tbsp
Khus-khus seeds(poppy seeds) – 2 tbsp
Oil – 2-3 tbsp
In a medium pan, add a tsp of oil and add all the ingredients for roasting i.e. the red chillies, coriander seeds, jeera, fennel seeds, cinnamon and pepper. Roast till they change to light brown in color. Remove from heat and allow it to cool. Grind the roasted ingredients to a powder, once cool.
Soak the poppy seeds and grated coconut in warm water for 10-15 minutes. Grind this to a smooth paste and keep aside.
Heat the remaining oil in a pan and add the cloves and wait for them sputter. Add the chopped onions and sauté them till they are slightly brown in color. Add the ginger-garlic paste and sauté for 3-4 minutes, till the raw smell of the ginger-garlic has gone. Add the cleaned and washed chicken and sauté. The chicken will change color. Sauté them till they turn slightly brown, this should take approx. 5-8 minutes. When they turn slightly brown, add turmeric powder, the ground powdered masala and yoghurt along with it. Sauté it well till the gravy starts to leave oil from the edges. Now, add the tomatoes and salt and sauté. Cover the chicken and let it cook for 10-15 minutes on a medium heat. When the chicken is cooked well, and the gravy has a nice consistency, add the coconut and poppy-seed paste. Cook the chicken for a further 5 minutes and remove from heat.
Remove the chicken to the serving dish, garnish with coriander leaves.
Serve the spicy chicken curry hot with rice or rotis.