This is a Chicken Curry that my mom makes often. It is made just with ingredients that are readily available in any Indian household. It can be made easily without too much effort as there is no grinding or blending is required. This chicken curry is the first non-vegetarian dish that I have seen Vaish who was a vegetarian for 25 years eat. She loved it. Here’s the recipe:
Ingredients:
- 700 grams Chicken,
- 3 tablespoons Oil
- 1/2 teaspoon Mustard
- 1/2 teaspoon Fennel
- 1 large Onion, chopped
- 1 sprig Curry leaves
- 2 tablespoons crushed Ginger and Garlic
- 2 Tomatoes, chopped
- 1 teaspoon Salt
- 1/4 teaspoon Turmeric powder
- 2 tablespoons Kuzhambu powder
- 1/4 cup Water
Preparation:
Clean and wash the chicken and set aside. Heat oil in a cooker over a medium flame. Add mustard and fennel. Let it sputter. Add in the chopped onions and fry till it turns translucent. Add curry leaves.
Reduce the heat to a low setting. Add in crushed ginger and garlic. Sauté till the raw smell leaves and it turns aromatic. Next, add in tomatoes followed by salt and turmeric.
Fry till the tomatoes are cooked. Then, add the chicken pieces and mix through. As the chicken cooks, it leaves out water. Add in the kuzhambu powder. Add in the water. Check for salt and spice. Add more if required. Close the lid of the cooker. Turn the heat to a medium setting and cook for one whistle. Let the steam settle itself. If the chicken curry is thin let it simmer till it gets a bit thick.
Serve hot with rice or roti.
Notes:
- The chicken itself left out enough water so I just added 1/4 cup of water. If required add another quarter cup of water.
