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 - ½ 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:
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| Take all your ingredients |
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| Grind ingredients given in the list |
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| Make it to a fine paste |
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| Saute onions, curry leaves and chilli in oil |
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| Saute till light golden |
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| Add in ginger garlic paste |
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| Add in tomatoes |
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| Cook till it turns mushy |
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| Add ground masala |
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| Cover and cook |
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| Till masala is cooked |
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| Add in spice powders |
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| Saute for a while |
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| Add in chicken |
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| Toss well with masala |
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| Add in salt |
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| Pour some water |
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| Bring it to boil |
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| Cover and cook again |
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| Till everything is cooked |
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| add in coriander leaves |
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| Serve |
Nivedita Thadani
hey hi
I too made the same way last night, except grinding onion, it was really very spicy and tasty.
Shirley Tay
Without coconut? I guess this is a healthy version. Nice sharing!
Priya Suresh
Droolworthy dish, i wont miss the coconut here,fingerlicking definitely.
Hamaree Rasoi
With or without coconut. Your spicy chicken curry looks awesome.
Deepa
R.Mani Maran
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..
Anwar Ali
It was nice . I tried today superb
Anonymous
Looking good .Will try 2 day. ..
nithya
Good one ! I tried this too and it came out well..
Shirly
OMG! That looks so good!
monicaganeshmurthy
Very tasty recipe. I had tried out this one. I loved it .
Anonymous
Can you please clarify that we bring a handful of curry leaves and then saute another handful with onions?
Aarthi
@AnonymousOne handful should be grinded, then another handful should be added while cooking.
Anonymous
Hi i tried this nd it came out well.
Anonymous
awesome recipe without coconut. gonna try it 2day
Anonymous
Hello does the curry taste differnent if I marinated the chicken with yogurt..?
Aarthi
@Anonymousit will change the taste of it, but stil it will taste good
Seema
Thank you for dis yummy & healthy recipe..
Anonymous
Aarthi, can you also give the weight of onions, ginger, garlic & tomatoes you use in curries.....it will be helpful when large quantity of curries are made for party.........I'm a starter in cooking....will you plz help me out..........my wedding anniversary is on next sunday.....if you help I can make good chicken curry. .....looking forward to hear from you shortly..........
Aarthi
@Anonymoussure will add from now onwards
Anonymous
Thanks Aarthi....luv u
Anonymous
Thanks Aarthi....luv u
Anonymous
I made it.. But the gravy is little bit tangy.. Any suggestions for decreasing the tangy ness..
Thanks in advance
Aarthi
@Anonymousreduce the tomato content for less tangyness
lokesh vrk
That's a awesome delicious dish ....................................
Aruna Devi
It's really awesome and colourful dish
Fiona
I just prepared this dish and it smells absolutely delicious and we can't wait to feast . Thanks for this recipe
Sivanathan
hi,
thanks a lot for your nice recipe....this site is very helpful for me for my cooking.
keep posting all your new inventions over this site...will try doing all your dishes..
smitha
hi aarthi,
can i skip curry leaves.?would it taste good if i do so??or is there any other substitute??
Aarthi
yes u can skip curry leaves.
SHARON
LOVED THE RECIPE
Praveen
I tried this out today. Easy recipe.
Indhra
Thank you for the wonderful recipe Aarthi.. Please help me. What should I do for 1 kg chicken ? Can I double up everything ?
Aarthi
yes u can