Tuesday, January 30, 2018
Curry Leaves (Kadi Patta) Chicken Curry
2 pounds chicken (I used boneless skinless chicken thighs)
2 tablespoons yogurt
1/2 teaspoon turmeric powder
1 teaspoon ginger garlic paste
1/2 cup curry leaves (stripped from the stem)
1/2 cup cilantro/coriander leaves
2 green chilis (you can add more or less as you like it)
2 tablespoons cashew nuts
1/4 cup dried coconut
1 tablespoon poppy seeds
3 green cardamoms
1/2 inch cinnamon stick
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/8 teaspoon fenugreek seeds
1/2 teaspoon black peppercorns
4 tablespoons oil
2 medium onions - thinly sliced
4 cloves garlic - grated
salt to taste
Cut chicken into 1 inch pieces. Marinate with the yogurt, turmeric powder, ginger garlic paste and a little salt. Let it sit for 30 minutes - you can marinate this overnight too - just marinate and leave it covered in the refrigerator.
In a karahi/wok - take 1 tablespoon oil. to this add the chilis, curry leaves and cilantro and saute on medium flame for about 4 to 5 minutes. Take it out on a plate and let it cool. In the same karahi/wok, add 1 tablespoon oil. When it gets hot - lower the flame to medium low and add the corinader seeds, fennel seeds, cumin seeds, fenugreek seeds, black peppercorns, cinnamon stick, cloves and cardamom. It should just take about 30 seconds for the aroma to fill the kitchen. Add cashew nuts and poppy seeds. Saute till the cashews become golden on the outside. Remove and keep it aside with the previous curry leaves and coriander. Now in the same wok, add the dried coconut and saute it without any oil till the coconut becomes a nice golden brown and leaves a fragrant aroma. Remove into the same plate with the masala and curry leaves. Grind it all together to a smooth paste adding little water.
In the same karahi/wok - add the 2 tablespoons oil. Then add the thinly sliced onions and grated ginger and a bit of salt. saute till the onions turn a nice golden color. To this add the marinated chicken and mix well. Now add the ground masala and add just enough water to make a thick gravy. Mix well. Cover and cook for 20 minuted on medium flame. After 20 minutes, the gravy should have oil floating over it. Check if the chicken is cooked. Add salt as per taste - mix well. Garnish with chopped cilantro. Serve with steamed rice, dosa, chappati, naan or appam.
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