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Jul 4, 2013

Spicy Chicken Curry Without Coconut


I mostly make chicken curries with coconut in it, somedays i need a curry which has no coconut and calls for simple onions and tomato masala. I always thought that adding ground up paste in the curries make it more thick and curry like, rather than making everything watery. But this recipe is a exception, it gives you the thick consistency without making it watery. The flavours of this is much better too. The only thing is it need onions and tomatoes in two different forms, one sliced and another ground up.

Hope you will try this and let me know what you think.

You can check out my chicken curry with coconut here and my easy peasy chicken curry here.



Preparation Time : 10 mins
Cooking Time : 1 hour
Serves - 3 to 4

Ingredients:

Oil - 4 tblspn
Onion - 1 large sliced thinly
Ginger Garlic Paste - 2 tblspn
Tomatoes - 2 large sliced thinly
Curry leaves a handful
Green Chilli - 2 slit
Chilli powder - 2 tspn or to taste
Coriander powder / Malli podi - 2 tblspn
Turmeric powder / Manjal podi - 1 tsp
Pepper powder - 1 tsp
Garam masala powder - 1 tblspn
Chicken - 1/2 kg with bone
Water as needed
Salt to taste
Coriander leaves for garnishing

For Grinding:
Onion - 1 large chopped
Tomatoes - 2 medium size chopped
Fennel Seeds / Sombu / Saunf - 1 tblspn
Curry leaves - a handful

Method:

Grind the ingredients given in the list to a fine paste. Set it aside till use.

Heat oil in a kadai. Add in onions, curry leaves, green chillies and saute till it turns golden brown.

Add in ginger garlic paste and saute for a while.

Now add in tomatoes and saute that till it turns mushy.

Add in the ground masala and mix well. Cover the kadai and let it cook for 10 mins till the masala is cooked and starts leaving the sides.

Add in spice powders and saute for 30 seconds.

Add in chicken and coat with the masala. Add in salt and pour enough water. Cover the kadai and simmer it for 30 to 40 mins till the chicken is cooked.

Add in lots of coriander leaves and mix well.

Serve this with rice or any bread.

Pictorial:
Take all your ingredients

Grind ingredients given in the list

Make it to a fine paste

Saute onions, curry leaves and chilli in oil

Saute till light golden

Add in ginger garlic paste

Add in tomatoes

Cook till it turns mushy

Add ground masala

Cover and cook

Till masala is cooked

Add in spice powders

Saute for a while

Add in chicken

Toss well with masala

Add in salt

Pour some water

Bring it to boil

Cover and cook again

Till everything is cooked

add in coriander leaves

Serve

5 comments:

Nivedita Thadani said... Best Blogger Tips

hey hi
I too made the same way last night, except grinding onion, it was really very spicy and tasty.

Shirley Tay said... Best Blogger Tips

Without coconut? I guess this is a healthy version. Nice sharing!

Priya Suresh said... Best Blogger Tips

Droolworthy dish, i wont miss the coconut here,fingerlicking definitely.

Hamaree Rasoi said... Best Blogger Tips

With or without coconut. Your spicy chicken curry looks awesome.
Deepa

R.Mani Maran said... Best Blogger Tips

hello..i'm a bachelor stays in madhya pradesh where I does not get coconut...for me this dish helps very well...I need the tamil nadu recipes without coconut..this sunday i'll try this recipe... thank you..