Tuesday, 20 December 2011


  • Ingredients

Chicken                         -1kg
Onion                            -2 big (sliced fine)
Tomato                         -2big (chopped fine)
Mustard seeds              -1tspn
Yogurt                           -3tbsp
Oil                                  -needed
Salt needed                  -needed
  • For grinding

Shallots                         -1 cup (sliced)
Coconut (grated)          -3tbsp
Ginger                           - 1inch piece (sliced)   
Garlic                             -8 pods (sliced)  
Fennel seeds                 -1 ½ tspn
Cloves                           -6 no
Cinnamon sticks           -3 pieces
Pepper corn                  -1tspn
Chilly powder               -1 tspn(add to your taste)
Coriander powder        -2tspn
Turmeric powder         -1/4tspn
  • Preparation method

In a hot pan, roast all the ingredients for grinding, till nice aroma starts to come. Remove from flame, let it cool and then grind it into a fine coarse paste. Keep this aside.
Pour oil into a hot wok. Add mustard seeds, let it splutter. Add curry leaves and then onions. Sauté till the onion turns golden, and then add tomatoes. Cook the tomatoes well. To this add the grinded masala. Stir well till the oil starts to separate. Add yogurt and ½ cup water. Mix well and then add chicken and salt. Cover and cook. Gravy should be thick. This curry goes well with almost everything.