This is a different style of chicken gravy. It is slightly more spicy than the other chicken gravies posted. It goes well with rice and all Indian breads.
Ingredients:
Chicken - 500g / 1 lb
Onions - 1 (sliced)
Tomato - 1 (chopped)
Red chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Curry leaves - 3 or 4 leaves
Turmeric powder - 1/4 tbsp
Mustard seeds ( for seasoning)
Oil
Salt to taste
To Grind:
Grated Coconut - 1/2 cup
Poppy seeds - 1 tbsp
Grind coconut, poppy seeds to a fine paste.
To Grind:
Ginger - 1 inch piece
Garlic - 6 cloves
Green chilly - 1
Grind ginger, garlic and green chilly to a fine paste.
Method:
Marinate chicken with red chilli powder, turmeric powder and salt for half an hour.
Heat oil in a pan, add mustard seeds. Once the mustard seeds splutter, add curry leaves.
Now add onions and saute till the onions become translucent.
Add the ground paste containing ginger, garlic and green chilly and saute until the raw smell goes off.
Add tomatoes and saute.
Add the marinated chicken followed by coriander powder and allow to cook for 5 minutes with frequent stirring.
Now add 2 glass of water and allow the chicken to cook for about 20 minutes with a closed lid or pressure cook the chicken.
Once the chicken has cooked add the coconut paste and stir well.
Allow to cook for 5 minutes.
Now spicy chicken gravy is ready. Serve hot with rice.
