Village Chicken Curry
My name is Lakshmi, and I am a homemaker. I love cooking and experimenting with different recipes, especially those from my native India.
Village chicken curry
This flavorful village-style chicken curry will make an excellent addition to your feast. Serve it with hot rice, idli, paratha, and appam.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
15 min | 15 min | 30 min | 3 to 4 servings |
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Ingredients
- 3 tablespoons sesame oil
- 1 teaspoon fennel seeds
- 2 dried chillies
- 1 large onion, finely chopped
- 2 tablespoons ginger-garlic paste
- 1 small tomato, finely chopped
- Handful of curry leaves
- 500 grams bone-in chicken pieces
- 1 teaspoon garam masala powder
- 3 tablespoons kuzhambu masala powder
- 1/2 cup coconut milk
Instructions
- Heat the oil in a pan and add fennel seeds and dry chilies.
- Once the fennel seeds start to splutter, add the onions and curry leaves. Saute for 1 minute.
- Add the ginger-garlic paste and stir-fry till the raw smell of the paste dissipates.
- Add the tomatoes and saute again; then add the masala powders, salt and a small amount of water. Cook over medium heat for 5 minutes.
- Add the chicken pieces and a little more water. Cook for another 10 minutes till the chicken becomes soft and tender.
- Add the coconut milk and bring it to a boil for 2 minutes; then turn off the heat. Serve the curry with hot rice, idli, paratha, or appam.
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