Slow Cooked Chicken Curry

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • Masalas to be Ground:
  • 20 to 25 pepper corns
  • 3 tbsp - coriander seeds
  • 1 big piece of cinnamon stick
  • 3 to 4 cloves
  • 2 to 3 cardamoms
  • 1 tbsp - oil
  • Others:
  • 1 kg - chicken (boiler, cut into medium-sized pieces)
  • 2 big potatoes (each potato cut into 4 pieces)
  • 2 medium sized onions
  • 3 green chillies (finely chopped)
  • 1.5 piece - ginger (finely chopped)
  • 8 to 10 flakes garlic (coarsely crushed)
  • 8 to 10 curry leaves
  • 1/2 cup - water
  • 1/2 - grated coconut
  • 3 tbsp - oil
  • salt to taste
  • For Tempering:
  • 2 tbsp - coconut oil
  • 1 small onion (finely chopped)

How to Make Slow Cooked Chicken Curry

  • Roast the masalas to be ground in oil in a pan, till they are dark brown in colour.
  • Grind the masalas into a smooth paste with little water. Keep aside.
  • Clean and wash the chicken pieces.
  • Marinate the chicken and potatoes in the ground masala paste and some salt.
  • Keep aside for 20 minutes.
  • Heat oil in a heavy bottomed vessel Add finely sliced onions, green chillies, ginger and garlic.
  • Fry them on a low flame till the onions are golden brown in colour.
  • Add the marinated chicken with curry leaves to the onions.
  • Mix well. saute for 5-7 minutes.
  • Add half cup of water, salt to taste and cook on a low flame, covered with a lid having some water in it.
  • Meanwhile dry roast the grated coconut in a non-stick pan till the coconut turns brown in colour.
  • Grind to a very smooth paste with little water. Keep aside.
  • Cook chicken till it is tender.
  • Once the chicken is done, add the kept aside coconut paste and mix well.
  • Give it a boil. Remove from gas.
  • For Tempering:
  • Heat oil in a small pan, add finely chopped onion.
  • Fry the onion till it is golden brown in colour.
  • Add this tempering to the prepared chicken.
  • Serve with chapattis, bread or rice.

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