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Roasted chicken curry

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients:
 2 lbs chicken drumsticks or breast cut into small pieces
 2.25 cups onion/Shallots, finely chopped
 1 tomato, finely chopped
 2 green Chilies, finely chopped
 ½ tsp turmeric powder
 2 tbsp red chili powder or cayenne powder
 1 tbsp kashmiri red chili or paprika
 2 tbsp coriander powder
 1.25 tsp garam masala powder
 1 tsp black pepper powder
 1 tbsp ginger-garlic, freshly crushed or paste
 1 tbsp ginger, thinly sliced
 1 tsp fennel seeds
 2 sprigs curry leaves
 3 tbsp coconut oil
 1 tsp red chili flakes
 salt to taste
Directions:
Prep work:
1

Let’s start by prepping for each of the 3 stages. Keep 2 plates and 2 small bowls ready.

2

Mix the powders required for marination and the curry.

In the 1st bowl mix the powders for marination: ¼ tsp turmeric powder, 1 tsp Kashmiri red chili powder or paprika, 1 tsp black pepper powder, ¼ tsp garam masala and 1 tsp salt.

In the 2nd bowl mix the powders for making the curry: ¼ tsp turmeric powder, 1 tsp red chili powder or cayenne, 2 tbsp coriander powder, 1 tsp garam masala.

3

Now to split the chopped ingredients for the 2 plates.

1st plate: Ingredients for the chicken curry: half of the curry leaves, 2 cups sliced onion, half of the green chilies, 1 tbsp finely crushed ginger-garlic and tomatoes.

2nd plate: Ingredients for roasting: fennel seeds, remaining curry leaves, red chili flakes, 1 tbsp ginger thinly sliced, ¼ cup onions, remaining green chilies and Kashmiri red chili powder.

Marination:
4

In the bowl with the powders for marination, add in the chicken and 1 tbsp coconut oil. Using your hands, mix everything together until well combined and keep aside.

Chicken curry
5

In a pan/kadai or in a pressure cooker, heat 1 tbsp oil and add curry leaves, half of the green chilies, 1 tbsp finely crushed ginger-garlic and sauté for 2 minutes. Add 2 cups chopped onions and sauté till they are roasted.

6

Add the powders for chicken curry and fry for close to a minute.

7

Add tomatoes and stir and cook for 2-3 minutes.

8

Now add the marinated chicken and mix together until well combined.

9

Cover and cook for 15-20 minutes or until chicken turns tender. Stir in between to avoid burning; cook on a low-medium flame. If you are using a pressure cooker, cook till you hear the first whistle, switch off the heat and allow the pressure to settle down. During cooking, the water from the chicken gets released so you do not need to add any water.

10

Open the lid and adjust the salt if needed. If there is a lot water remaining, cook on high heat for another couple minutes so that all water evaporates or till you get the thick gravy consistency. Transfer the curry to a bowl and let it rest. Stop cooking here if you just like to have a Kerala style chicken curry. Proceed to next step if you want the roasted chicken curry.

Roasting:
11

Heat 1 tbsp coconut oil in the same pan, add fennel seeds. When it splutters, add curry leaves, 1 tbsp thinly sliced ginger and sauté for a minute. Add red chili flakes and roast for another minute.

12

Add ¼ cup onion and the remaining green chilies, roast until they are golden brown. Add Kashmiri red chili powder and roast for a minute.

13

Add the chicken curry to the pan and cook it covered for ten minutes on low flame, stirring and mixing in between so it doesn’t stick to the bottom of the vessel. Continue stirring until you get the dark red color and the chicken is thoroughly roasted.

14

Remove from the stove. Sprinkle a little coconut oil on top and keep covered until it's ready to serve. This enhances the flavor.

15

Serve as a side dish for Rice or with Chapathi/Roti or any Indian Bread.

Nutrition Facts

Serving Size 1

Servings 0