Chicken Curry

chicken-curry

Many a time, infact very often, I cook a dish (especially chicken) with the available ingredients at home and no particular recipe in mind. Trusting my instincts, take the risk and play with the ingredients (I’m sure like me there are quite a few of you who do that with your cooking more often than not. Isn’t it?!-:) Sometimes I receive compliments and on a number of occasions its just smiles (good souls who don’t have the heart to say anything negative). ๐Ÿ™‚

Yesterday, I followed my instincts and prepared a chicken curry, mildly flavored with a slight hint of mint. I used poppy seed paste to give some body and garam masala and fennel seed powder to balances the flavors. Quick to make and makes a decent curry with rotis and rice and even coconut rice. Satish liked the flavor and so did I.

Chicken Curry Recipe

Recipe source: My own

Prep & Cooking: 30 mts

Serves 5 persons

Cuisine: Indian

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Ingredients:

1 kg chicken, washed and cut into medium sized pieces

1/2 cup yogurt

juice of 1/4 lemon

1/4 tsp turmeric

1 tsp chilli pwd

1 tbsp coriander powder

1 tsp fennel pwd (saunf)

1 tbsp poppy seed paste

1 onion, coarsely crushed

garam masala pwd (1″ dalchini and 4 cloves finely ground)

fresh coriander leaves for garnish

salt to taste

1 1/2 tbsps oil

Make a paste:

4-5 green chillis (adjust to suit your spice level)

1 1/2″ ginger

4-5 cloves garlic

5-6 mint leaves

1 tbsp fresh coriander leaves

1 Marinate the chicken in yogurt, coriander pwd, turmeric pwd, lemon juice and ground paste for 10 mts.
2 Heat oil in a cooking vessel, add the crushed onions and fry till transparent.
3 Add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.
4 Reduce to medium heat, add the salt and poppy seed paste and combine well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. Add one cup water (add more water if you want more gravy) and combine.
5 Finally add the fennel pwd and garam masala pwd, combine well and remove the contents to a pressure cooker. Pressure cook the chicken for 3-4 mts or upto one whistle. Turn off heat and garnish with fresh coriander leaves.
6 Serve hot with white steamed rice, coconut rice or rotis.

Chicken curry garnished with coriander leaves

Chicken Curry

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  chicken

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  • arundati

    i too am mostly a “make it up as you go” kind of a cook….and this instinct has rarely disappointed me…..chicken curry looks comforting and very inviting!! would be great with dosa or appams as well….

  • R.Punitha

    Hi Sailu,
    I’m Punitha.
    Day after tomorrow sunday.
    We must have to wait twooooo days.
    OK, Thank you a lot Sailu…..
    Nowadays you are my samayal designer…..

  • http://haikutales.blogspot.com Gauri

    interesting combination with poppy seeds, mint and fennel powder.. I tried your mutton recipe with coconut and poppy paste and it turned out delicious..

  • Jaya Sudha

    1 tsp fennel pwd (saunf)

    YUCK … are you serious? That dominates the whole dish.

  • http://www.asankhana.blogspot.com notyet100

    looks yum,..thnks for sharin,.hppy weekend,.

  • dr krishnaveni

    I have never tried out chicken with poppy seeds and mint leaves.It seems 2 be different.I’ll try it out.I like any thing with chicken.

  • http://reluctantchefs.blogspot.com A&N

    The gravy looks good! Will try with a veggie ๐Ÿ™‚

    You could try eggs too.

  • http://sindhirasoi.com Alka

    As usual mindblowing!!
    I make most of gravies in almost similar ways,with just one difference that i grind few cashews with poppy seeds and then boil it for few minutes with akha garam masala and a cup of milk….then add this white gravy to onion gravy ..it gives perfect balance of sweetness and spicyness….sorry to use up this space for my recipe….but u know how eager we are to share tips…..

  • http://www.divya-dilse.blogspot.com Divya Vikram

    too appealing pic!

  • http://www.pearlofeast.blogspot.com shibani

    Sounds nice and will try this option.Thanks Sailu.

  • http://www.cookingandme.com nags

    gravy looks so yummy!

  • Deepa

    Dear Sailu,
    I will be eternally grateful for the day when I “accidentally” came across your site.My mother-in-law was a fab cook.Unfortunately before she could pass on her repertoire of recipes she passed away.I found that i could never measure up to her standards. But ever since I started trying out your recipes, I received the highest compliment – that my fish curry was better than hers( I followed your chepa pulusu recipe).
    Thanks a ton,
    May you continue to help “culinarally challenged” ๐Ÿ˜‰ people like myself.

  • Cham

    Sometimes i cook without any recipe in mind and usually comes great! Love this delicious curry!

  • Rani

    Sailu- I am sure that you make very good biryani- I love biriyani- could you share yoru recipe with us sometime..
    Thanks

  • http://thetelugukitchen.blogspot.com/ lalitha

    The only thing you would like to do after treating yourself to this chicken is to yield to a quick nap. The tblsp of poppy seeds would ensure that. Did you realise or am I exaggerating.
    I havent yet tried adding fennel. That sounds interesting.

    You haven t written about cooking with dried mango kernels which are very common in Andhra. I am linking an old recipe with mango kernels and fish ( its called Besaru )
    http://thetelugukitchen.blogspot.com/search/label/Besaru

  • rameered

    hai sailus !!!!!!!
    thanks for the nice recipe,
    mail me some conti cusine if possible .

    thanks you
    ramee.

  • Meghna

    When do I add the 1 tsp. chilly powder? It is mentioned in your ingredients list.