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Easy Chicken curry is the simplest form of chicken curry that can be made minimal ingredients, spices and basic tools like knife and cutting board. This is the basic Indian style chicken curry recipe that you can serve with naan, phulkas, idiyappam, appam, kappa vevichathu, chakka puzhukku or even steamed rice.
I think this may be the first learnt chicken recipes with most of the non vegetarians and so do me. My first learnt basic and frequently made chicken recipes was this soon after marriage. Then what took me so long to post this recipe here is that I had no plans to save this recipe for me as I would always remember lifelong as it was my first learnt ones. Back then, we had no ready-made ginger-garlic paste available and frankly speaking, I never had a mortar and pestle in the initial days to crush the ginger and garlic. So, I chopped all ingredients finely and cooked.
Recently, someone asked me for this basic recipe and I thought to pen it down here so that this may be helpful to many budding chefs too. This is recreating the same recipe here, which is now one of the quickest that I prepare.If you haven't tried a basic chicken curry recipe yet, then go ahead and try this one to surprise your dear ones. Check it out !!
Here is a combo of ghee rice & chicken curry as YouTube #shorts
- Wash the chicken pieces and drain water completely.
- Heat a pan and add coconut oil. Add in the chopped onions and sauté. Add a pinch of salt to fasten sautéing. Add the curry leaves and green chillies. The onions must turn lightly browned (may take5-7 minutes).
- Add in the chopped ginger and garlic. Sauté till raw smell disappears.
- Add the coriander powder on low flame, sauté. Add the hot chilly powder, kashmiri chilli powder, pepper powder, turmeric powder on low flame. Add 1/4 cup water to prevent spices from burning.
- Add the chopped tomatoes, add salt and mix well. Cover and cook for 3–5 minutes, or till the tomatoes mash well.
- Add the chicken pieces then and mix well. Add garam masala, give a quick mix. Sauté on high flame for minutes on high. Add 1/2 cup water, add salt. Mix well.
- Cook covered for 15–20 minutes on medium flame. Check in between for salt. Finally, check the chicken pieces if cooked well.
- The oil starts to appear on a well cooked gravy is a good indicator that the curry is well cooked. Garnish with a few chopped coriander leaves and then switch off.
1 comment:
I am always ready for a good chicken curry. Love the gravy and the chicken looks super juicy.
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