Chicken curry

I learned this dish from my mom. My mother uses coconut and poppy seeds (gasagasalu) to prepare this dish. As poppy seeds are banned in Singapore, I’ll prepare this dish without it. If you want to use it, then add one teaspoon of poppy seeds along with the coconut while grinding the paste.


Chicken: 1 kg; cut into pieces of desired size
Onion: 1 big, finely sliced
Curry leaves: 1 twig
Whole garam masala (cloves, elachi, marathi mogga, bay leaves): 2 each
Oil: 2 tablespoons
Turmeric powder: ¼ teaspoon
Salt: to taste
Tomato: 1 big; finely sliced

Coconut: ¾ cup; grated
Onion: 1 small
Green chillis: 5
Ginger garlic paste: 1 tablespoon
Chilli powder: to taste
Coriander leaves: 1 cup
Coriander powder: 1 tablespoon (adjust depending on the amount of coriander leaves)

1. Heat a heavy bottom vessel and place the cut chicken pieces in it. Stir gently till chicken oozes water.
2. Once chicken is half cooked, add turmeric powder and salt. Mix well and cook on medium flame till chicken is 3/4th cooked. Remove from heat and keep aside.
3. Grind a fine paste with ingredients under paste section.
4. Heat oil in a pan. Once hot, add whole garam masala and sauté for 10 seconds.
5. Add curry leaves and sliced onion. Sauté till onion turns transparent.
6. Add sliced tomato, and ground paste. Sauté till the raw smell of the paste is gone.
7. Add salt, water from the cooked chicken and sufficient water and bring to boil.
8. Add the chicken and cook till chicken is completely cooked and gravy is of required consistency. Remove from heat and serve hot with rice.

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