This chicken curry is made with slight variation. Whole spices are used with fresh coconut milk. Combination of whole spices bring unique aroma and chicken drumettes enhance the taste in curry.
Ingredients :
- 10-12 Chicken Drumettes - (1.5 pounds) Marinate in salt for 20 minutes. (You may use other chicken parts cut into small pieces)
- 1 Medium sized Onion - cut lengthwise.
- 1 Tb.spoon cooking oil.
- 1 inch piece of Ginger - cut into small pieces.
- 5-6 Garlic cloves- cut into small pieces.
- 1 Cup fresh grated Coconut - Add one cup warm water and grind coconut to fine paste then strain the mixture through tea strainer or cheese cloth. Use extracted milk or you may use 1 Cup canned coconut milk.
- 1 T.spoon raw coconut oil - (optional)
- 1 T.spoon red chilli powder - (Used Aashirvaad red and hot)
- 1 T.spoon corriander seed + 1 T.spoon Fennel seeds - make fine powder.
Whole Spices:
- 15-20 whole black pepper.
- 1 inch piece of cinnamon.
- 1 small Bay leaf. ( 2 inch long)
- 5 whole cloves.
- 1 Star anise.
- 2 whole cardamom.
- Heat 1 Tb.spoon cooking oil in heavy gauge pot. Add all whole spices and stir in hot oil for 30 seconds. This will infuse oil with aroma of whole spices. Keep gas flames to medium. Add all cut onion and keep stirring till onions are softened.
- Add ginger and garlic and stir for a minute. Add very little salt. Add half quantity of powdered fennel and corriander seed and 1 T.spoon red chilli powder.
- Add marinated drumettes and mix well with spices and onions. Turn gas to low flames. Cover lid and let it slowly cook for at least 15-20 minutes. Since we are not adding water you need to check curry in initial stages. Stir it and don't let it stick to the bottom. After 7-8 minutes it will create little gravy with inside steam.
- Add remaining powder of corriander, fennel and coconut milk. Stir well and adjust salt at this stage. Add 1.T.spoon coconut oil (optional). Cover the lid and let it cook for 5-6 minutes on medium flame.
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6 comments:
Awsome.
The pic itself says abut the quality n taste of the dish. What I can say is that now I am having hard temptation to try it n certainly I will do.
But before that, just one question "What abut if if I use a portion of whole spices as tadka as suggested by you nd balance in the grinded form ?"
Further, like recipe you should also try to give it a suitable name/tag.
Shikhar...Thanks for your visit and detail comment.
I wanted this curry to be milder so used little quantity of Garam Masala in whole form..but you can partly grind along with fennel and corriander seeds.
About name I thought for some time then at last picked this description...if you think something more suitable then let me know..I did put the tags..What is missing?
Usha Jee, last year on the recommendation of a frnd I was searching for halwa made out of singhara flour and found it. Later on, may be your pre-occupancy wid work, I had seen no much more activity and finally lost hope for my choice. So, I m not the first time visitor. lol !!!
Yeaaah thts better, if you want to hv mild chicken then just use the whole spices (only aroma will b there) nd if you want to have much more spicy taste then grind some portion of tht. Thx for elaborating.
Lol !! yyou will say, when his question will end but just another question plzzz "I was hanged on the pic and it seemed me tht the upper skin of chicken is intact"
Is it ?
Shikhar...What you see is chicken skin..I have suggested to use chicken drumettes with skin for more taste.If you are using other parts of chicken then used little portion of chicken skin.
Are you going to cook this curry? You are welcome to ask any doubts.
Yes'day tried it for dinner. Could not found drummetes so used chicken. Tried in appropriate proportion. Means one kg of chicken, i used two cans of coco milk (300 ml). Rest were gud and result was amazing. Totally different. Thanx.
Though I followed step 3 after 3-4 minutes of step 2 but here you should provide time or some indication to follow step 3 after step 2. Got my point ?
shikhar
Shikhar...Thanks for trying this curry and glad that you liked the taste.
I have written one cup canned coconut milk.When you say you used two cans does that mean 300 ml each? For 1 KG chicken one can of approximate 400 ml is enough.If total 300 ml then that is o.k for 1 KG chicken.
As far as 2nd step I will do necessary correction..1-2 minutes stirring all spices before you go for step 3.
Thanks.
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