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spicy basic chicken curry || easy chicken curry recipe


Chicken – 1/2 kg
Salt to taste
Turmeric Powder – 1 tsp

For Curry:
Oil – 3 tblspn
Cumin Seeds / Jeerakam – 1 tsp
Cinnamon / Pattai – 2 small stick
Cardamom – 6 to 8
Cloves – 6 to 8
Fennel Seeds / Sombu / Saunf – 1 tsp
Mace – 1 piece
Bay Leaf or Pandan Leaf – 1
Shallots / Sambar Onion – 20 chopped
Tomatoes -3 large chopped
Green Chilli – 3 slit
Curry leaves a handful
Ginger Garlic Paste – 1 tblspn
Chilli Powder – 1 tblspn
Coriander Powder – 3 tblspn
Garam Masala Powder – 1 tblspn
Coconut – 1 cup grated
Coriander leaves a handful chopped finely
Curry leaves a handful


Take cleaned chicken, salt, turmeric in a pressure cooker. Pressure cook for 2 to 3 whistle for normal chicken and for nattu kozhi cook for 6 whistle and simmer for 10 to 15 mins. Turn off the heat and let the steam go all by itself. Open the cooker and set aside.

Grind coconut into a fine paste.

Heat oil in a pan, add all whole spices and pandan leaf if using. Mix well.

Add in shallots, curry leaves, green chillies and mix well.

Add in tomatoes and cook that till it gets mushy.

Add in ginger garlic paste and mix that well as well.

Now add in spice powders and mix well.

Add the cooked chicken along with juices and mix well.

Add in salt and coconut paste and mix well.

Simmer this for 15 mins till oil separates on top.

Add coriander leaves, curry leaves and mix well.

Serve with rice.


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