Chicken Masala - Chicken Curry

Finger licking delicious comfort food made with simple ingredients & relished with flatbread and rice!! 

Ingredients: (Serves 2) 

• 300 gms Chicken 

•  1 Cup Dry Shredded Coconut

• 1/2 Cup Coriander Leaves

• 1 tbsp Cumin Seeds

• 2 Inch Long Cinnamon Stick (Dalchini)

• 1 tbsp Ginger Garlic Paste

• 1 Green Chilly

• 2 Medium Sized Onion finely chopped

• 1 Medium Sized Tomato finely chopped

• 1 tbsp Red Chilly Powder

• 2 tbsp Coriander Powder

• 4 tsp Kanda-lasun masala / Onion - Garlic Masala (Optional)

• 4 tsp Chicken or Mutton Masala of your choice

• 1/2 Lemon Wedge

• Salt to taste

• 2 tbsp Oil

• 4 cups Water or Chicken stock

Method:

• In a pressure cooker add chicken pieces, turmeric powder, salt and 2 cups water. Pressure cook till 3 whistles.

• Dry roast shredded coconut and cumin seeds together till the coconut changes colour to light brown. Keep this mixture aside to cool down.

• Once cooled, grind the coconut mixture along with 1/2 cup coriander leaves to a fine paste. Do not add water. Keep this paste aside.

• Now in a thick bottom pan heat oil. Add cinnamon stick (Dalchini) and finely chopped onions and saute till onions are translucent. Do not brown the onions. 

• Add ginger garlic paste and saute the mixture till raw smell of ginger garlic fades away. Add finely chopped tomatoes and cook till tomatoes are tender.

• Once onion & tomato mixture is cooked, add the coconut paste that we blended and 1/4th cup of water. Mix well. Cook till oil starts separating from the coconut mixture.

• Add red chilly powder, chicken or mutton masala, coriander powder, kanda-lasun masala and mix well. Saute till oil separates from the masala.

• Now add chicken stock or water as per required consistency and let the gravy come to a boil. Add chicken pieces and salt (be careful while adding salt as we added salt in chicken pieces earlier).

• Check for seasoning at this stage. Cook covered for 20 minutes on medium flame (stirring occasionally).

• Chicken Masala - Chicken Curry is ready.

• Garnish with finely chopped coriander leaves and serve hot with Vade, Roti, Rice or Bread.

• While serving squeeze lemon juice in the curry.

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