Authentic Chicken Curry Recipe | Startup Cooking

 AUTHENTIC CHICKEN CURRY | STARTUP COOKING

Some recipes are so good they are worth revisiting. This Authentic Chicken curry is one among the old traditional ancient recipe. This chicken curry is very popular and it is one of the tasty and delicious  chicken dish in Tamil Nadu.

In Tamil Nadu, chicken curry tastes varies from district to district and from home to home. I usually tend not to make the same recipe again and again, I love to make different styles of chicken curry each time. Today, I am sharing My grandma style chicken curry. This chicken curry can be enjoyed on weekends, parties, pot lucks, buffets, festivals, etc., 

Chicken Recipes

For this recipe, I took boneless chicken, if it is with bone and skin which tastes even great for this dish.  Grinding fresh whole spices along with  freshly grated coconut gives an excellent taste and flavor to this curry. I didn’t pressure cooked this chicken curry and  I cooked in an open pot method.

Serve this chicken curry over steamed rice or chapatti or dosa, and it tastes heavenly delicious????. Follow my step by step photo recipe to prepare Authentic Chicken Curry. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR AUTHENTIC CHICKEN CURRY

Coarse : Lunch

Cuisine : South Indian

Author : Startup Cooking

Prep Time : 15 min

Cook Time : 40 min

Total Time : 55 min

• Egg thokku

• Scrambled egg yolk

• Kongudand style egg curry

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INGREDIENTS

To Roast and Grind

• 1 tbsp oil

• 2 tbsp coriander seeds

• 1 tbsp cumin seeds

• 1 tsp pepper corn

• 1 tsp fennel seeds

• 2 inch cinnamon stick

• 3 cloves

• 8 red chillies

• 1/4 cup grated coconut

• 6 garlic

• 1 inch ginger

• 1.5 cup onion

• 1 tomato

For Chicken Curry

• 2 tbsp oil

• 1/2 tsp fennel seed

• 1 spring curry leaves

• 1 small onion

• 2-4 green chilli

• 1 pound chicken

• 1 tsp turmeric powder

• salt – to taste

• 3/4 cup water

prawn recipes , non-veg starters/appetizers, chicken recipes, biryani recipes, non-veg curry recipes, mutton recipes

PROCEDURE

• heat a tsp of oil in the pan, add coriander seeds, cumin seeds, pepper corns, fennel seeds, cinnamon stick and cloves

• roast the spices in low flame until you get a nice aroma, then add red chillies and roast for few seconds

• now add grated coconut and roast in low medium flame for 1-2 minutes, then switch off the flame and cool down the mixture at room temperature completely

• transfer this mixture into the mixer jar and grind to a slight coarse paste

• now in the same pan, add roughly chopped onion, garlic and ginger

• saute in medium flame till all gets transparent and then add chopped tomato and cook until it turns mushy, then switch off the flame
• cool down this mixture at room temperature and grind to a smooth paste

• heat oil in the wok and temper with fennel seeds and curry leaves

• add finely chopped onion and slit green chillies and saute well till it turns slight golden brown

• once the onion turns golden brown add onion tomato paste and saute for 3-4 minutes

• add cleaned chicken breast cuts and turmeric powder, mix with the onion tomato paste and cook for 5 minutes in medium flame

• add ground masala paste and mix with the chicken pieces and cook in low medium flame for 10 minutes

• add salt and water and mix well

• cover with lid and cook on medium flame for 20 minutes and finally garnish with chopped coriander leaves

• Enjoy with idli, dosa, chapathi and rice

• Tastes Great

NOTES

• adjust spice level according to your taste
• for this curry, add bone-in, skin-in chicken pieces to get excellent taste
• do not add water while grinding masalas
• use chicken with bone and skin in for better taste
• you can also make this curry in the open pot
• no garam masala powder for this recipe

Try my Biryani Recipes

• veg dum biryani
• Chettinad mushroom biryani
• Egg Biryani
• Ambur mutton biryani
• bhai Veetu chicken biryani
• Chickpea biryani
• Spinach biryani
• Cauliflower biryani

Chicken Curry with Step By Step Photo Recipe

heat a tsp of oil in the pan, add coriander seeds, cumin seeds, fennel seeds, pepper corn, cloves and cinnamon stick

roast in low flame for 1-2 minutes

now add red chillies and roast for few seconds

add grated coconut

saute in medium flame for 1 minute and then switch off the flame

cool down the ingredients at room temperature 

transfer in the mixer jar

grind to a smooth paste

now in the same pan, heat a tsp of oil in the pan

 add roughly chopped, garlic and ginger

saute for 3-4 minutes or until it turns transparent

now add chopped tomato

cook until tomatoes turn mushy and then switch off the flame

cool down the mixture at room remperature

 ground to a smooth paste

in a large wok, heat oil in the pan and temper with 

fennel seeds and curry leaves

add slit green chillies and finely chopped onion

saute well in medium flame till it turns golden brown

add ground onion tomato paste, mix well and cook for 1-2 minute

add chicken pieces and turmeric powder

mix well with the masalas and cook for 7-8 minutes

add ground masala paste

mix well and cook for 3-5 minutes in low medium flame

add 3/4 cup water and salt 

cover and cook for 20 minutes

garnish with chopped coriander leaves

serve with idli, dosa, chapathi or hot steamed rice

CHICKEN CURRY