Chicken Curry - Spicy And Juicy Chicken Curry

This glossy chicken dish will look absolutely mouthwatering and instantly win over any other dish on the table. Make this a bit spicier than usual by adding a couple of extra dashes of chilli powder if you are cooking it in the winter months, making it extra appealing to your tastebuds. Trust me, the delicious spicy taste will make you feel instantly warm and happy.

You can serve this delicious chicken curry with anything. My favourite is warm, crusty homebaked fluffy bread! Mopping a chunk of spongy bread in the silky gravy and savouring the taste nice and slowly is the height of satisfaction of eating beautiful chicken curry. To me, it’s the combination of aroma, appearance, and of course, taste that appeals, not each in isolation.

Ingredients needed;

Ingredients   Amounts

Chicken            500g

Chilli p.            1tbsp

Turmeric p.        1/2tsp

Cloves                3

Cardamoms        2

Roasted curry p.1tbsp

Ginger/garlic    1tbsp

Onions               1

Green chillies     2

Vinegar              1tsp

Salt to taste

Coconut milk    2tbsp

(Maggi coconut milk powder could be used in place of fresh of coconut milk)

How to make:

• First, marinate the pieces of chicken by rubbing salt, turmeric, chilli powder, and roasted curry powder and keep aside for at least 1 hr

• Now, deep fry the chicken pieces in hot oil and place them on several kitchen papers stacked together, until all the excess oil drains out. Do not fry it too long until it's not too hard and crusty. Just a couple of minutes would be enough

• Take a wide pan and fry the onions until soft and add the cloves and cardamoms

• Add ginger and garlic paste and fry for a few minutes

• Now add roasted curry powder and chilli powder. Throw a few crushed curry leaves and fry gathering all spices in oil

• Add the chicken pieces with vinegar at this point and fry under low heat until all spices are coated. This will take several minutes

• Add 1/4 cup of hot water and fry until all the chicken pieces are coated with spices

• Add up to 2 cups of hot water, cover, and cook on medium flame

• Check after 15/20 mins and if the chicken pieces are tender. If needed, add more hot water. Cover and cook under very low flame. This will allow the oils to float on the top

• Finally, add 1/2 tbsp of coconut milk powder and throw in more crushed curry leaves and cover the lid

• Let the pot rest for at least 15 mins before serving

• Serve with hot rice or bread