Tag Archives: chickencurry

Chicken Curry with Coconut Milk

Chicken Curry with Coconut Milk

Food at Pondicherry is influenced a lot by the Portuguese and French. A lot of their everyday food, have this influence.

I have very fond memories of eating this chicken while growing. It is very mild with very few spices.


This is one of the dishes made at my grandparents place in Pondicherry. I have no idea why my grandmother called this “Egyptian Chicken” but that was what she christened it.

I always keep mentioning my grandmother and her recipes but never mentioned the person who actually made the dishes. It was my “mami”. An awesome, warm person who never hesitated to feed any number of people at any given point of time. Anything my mami made tasted divine.

Love you mami for everything.



Chicken (small pieces)                                                                       –              500 gms

Onions (sliced)                                                                                  –              2 nos

Ginger-garlic paste                                                                            –              2 tsps

Coconut milk (thick)                                                                          –              2 cups ( 1+1)

Black pepper (crushed)                                                                      –              1 tbsp

Green chillies (slit)                                                                            –              3-4 nos

Cinnamon stick                                                                                 –              1 small piece

Cloves                                                                                              –              2-3 pieces

Lemon juice                                                                                      –              1 tsp

Salt to taste





Wash and clean the chicken. Add the ginger-garlic paste and lemon juice for marination and keep aside.

In a medium pan, heat the oil. Add the cinnamon, cloves and wait for them to sputter.

Now, add the sliced onions and sauté. Cook the onions till they turn slightly brown in color.

Add the slit green chillies and sauté for 2-3 minutes.

Add the marinated chicken with all the juices and fry till the chicken turns slightly golden.

Now, slowly add the coconut milk and cook on a low heat covered, till the chicken is done and the gravy is a nice thick consistency.

Season with salt and crushed pepper and cook for  further 5 minutes on low heat.

Remove the chicken from heat and add the lemon juice.

Serve hot with hoppers (aapams) or string hoppers (idiyappams).



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Posted by on September 10, 2014 in Chicken, Non_Vegetarian Dishes


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Spicy Chicken Curry

Spicy Chicken Curry

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.



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Posted by on July 17, 2014 in Chicken, Non_Vegetarian Dishes


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