Recipe by: Pallavi Lele

Source: Pallavi’s family recipe

chicken curry

Ingredients (Chicken Marinate)

  • 1 chicken (~800 g), cut into small pieces (“India cut” at wet markets)
  • 2 Tbsp yogurt
  • 1 Tbsp turmeric powder
  • 2-3 Tbsp red chili powder

Ingredients (Masala)

  • Oil
  • 2 medium red onions, cut lengthwise
  • 2 Tbsp shredded coconut
  • 1 x 1 inch ginger, peeled
  • 1 whole head garlic, peeled
  • 4 (small) green chilies, wash and remove stems
  • 1 handful coriander leaves, washed and remove stems
  • 7-8 cardamoms, peeled
  • 1 x 1 inch long cinnamon stick
  • 2 Tbsp white sesame seeds
  • Salt, as needed
  • 2 medium tomatoes, cut into big pieces

Ingredients (Remaining)

  • Oil
  • 3 Tbsp red chili powder or more to taste
  • 2 bay leaves

Instructions

  • Add the chicken pieces and marinade for 30 mins. If you can marinate up to 2 hours, even better.
  • Mix the yogurt, turmeric powder and chili powder in a bowl.
  • Fry the sliced onions for a few mins in 1 Tbsp oil until the onions turn brown, then add the shredded coconut and fry for a few mins more.
  • Put the fried onions / coconut mixture with the rest of the masala ingredients and ½ cup water in a blender and grind until you get a smooth paste.
  • Put 4 Tbsp oil in a pot and add the masala paste along with the bay leaves and fry for 5 mins.
  • Add marinated chicken, 1 cup water, salt and red chili powder to taste and cook with lid on for 30 mins on low flame.
  • Serve with rice.

Download PDF here: Central Indian Chicken Curry Pallavi Lele

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