Country Chicken Curry

Ingredients:

  1.     Chicken – 1/2 kg
  2.     Coriander – 1 tablespoon
  3.     Cumin – 1/2 tablespoon
  4.     Anise – 1/4 tablespoon
  5.     Pepper – 1/4 tablespoon
  6.     Cardamom- 1
  7.     Clove – 2
  8.     Cinnamon – 1
  9.     Poppy seeds – 1/2 tablespoon
  10.     Small onion – 200 grams (25 to 28 small onions)
  11.     Ground nut oil – 100grm
  12.     Curry leaves – 10
  13.     Coriander leaves – little bit
  14.     Turmeric powder – 1/4 tablespoon
  15.     Chilli powder – 1/2 tablespoon
  16.     Salt – 1/2 tablespoon
  17.     Ginger garlic paste – 1 tablespoon
  18.     Green chilli – 2

Note:      If Poppy seeds are unavailable, grind 10 cashew nuts in mixy and finally add it to the curry and boil it for 2 minutes.

Note:     We can prefer to buy thigh pieces because they are softer and easier to cook. The chest pieces will be little harder and take more time to cook.

Things to be done before we start cooking

  • Small onions – 200 grams or 25 to 28 in count. Peel the skin and take it as such, no need to cut.
  • Grind together 100 grams of ginger and garlic to obtain ‘ginger-garlic’ paste.
  • Wash the chicken pieces and keep it clean and dry.

Steps to Prepare

(1)    Take a small bowl and add the below –

  • Coriander – 1 tablespoon
  • Cumin – 1/2 tablespoon
  • Fennel – 1/4 tablespoon (soambu)
  • Pepper – 1/4 tablespoon
  • Javitri – 2 small pieces
  • Star anise – 1/2
  • Cardamom – 1
  • Clove – 2
  • Cinnamon – 1
  • Poppy seeds – 1/2 tablespoon

Note:   If Poppy seeds are unavailable, the alternative is to grind 10 cashew nuts to a fine paste and finally add it to the curry and boil it for 2 minutes.

(2)    Place a pan on the big burner – keep the flame low. Let it get a little hot. Put all the spices (taken in a bowl) into the pan and stir it for 30 seconds.

(3)    Transfer the spices from pan to a ‘mixer jar’ – grind it to a fine powder. Keep the powdered spice aside in a bowl.

(4)    Place the pan again on the burner – turn on the flame.

(5)    Add the below to the pan –

  • Small onions – 200 grams (25 to 28 small onions – peeled)
  • Ground nut oil – 100 ml
  • Sauté the small onions till they turn soft (little brown).

(6)    Once onions turn soft, add –

  • 3 cloves of garlic – it should be crushed before adding
  • Curry leaves – 10
  • Coriander leaves – little
  • Turmeric powder – 1/4 tablespoon
  • Chilli powder – 1/2 tablespoon
  • Salt – 1/2 tablespoon
  • Ginger-garlic paste – 1 tablespoon
  • Green chillies – 2

Stir well in low flame for 10 seconds.

(7)    Now, add country chicken pieces to the pan.

Let the flame be in low mode – Close the pan with a lid. Let the chicken get cooked in low flame for 5 to 6 minutes.

(8)    After 5 minutes of cooking, remove the lid.

  • Chop and add 2 medium sized tomatoes.
  • Pour water – 1/2 litre (500 ml)
  • Then stir a little.

(9)   

  • Close the pan with lid.
  • Turn the flame to High – let the water start boiling – We can see steam oozing out from sides of lid or coming out from the hole in top of our lid.
  • Now, turn the flame to LOW mode.
  • Let the chickens get cooked in low flame for 45 minutes.
  • Every 15 minutes, remove the lid and stir a little just to make sure there is enough water to boil chicken.

(10)    After 45 minutes of cooking, remove the lid.

Let’s check whether the chicken pieces got cooked or not – just take a small piece and press it – it should be very soft now.

(11)    To the chicken, add the dry masala that we have prepared in step 3.

Check for salt level – if needed we can add an extra pinch of salt and stir it.

Stir a little and contents get boiled in high flame for 1 minute.

Garnish the chicken curry with few coriander leaves.

 

Our country chicken curry is ready and can be tasted with roti, parotta, ghee rice and  even white rice.

Watch the YouTube video here -

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