Chicken Curry / Chicken Gravy for Chapathi

Posted by Angela Steffi on 10:33:00 AM
Chicken gravy for Chapathi with Coconut is an awesome gravy that goes excellent with rice, chappatis / rotis and is a popular companion to biryani as well. This Chicken curry recipe is made in the traditional South Indian Style with tender chicken cooked in a delicious gravy is a guaranteed delight. This delicious chicken gravy is cooked with a coconut paste making it rich and creamy chicken gravy. You can also use coconut milk in the place of coconut paste. What makes this gravy click with chapathi is that the gravy is soaked into the chapathi transferring all the taste and goodness of chicken into the flour and each bite will keep asking for more.




Serving Size:    5 people

Cooking Time : 40 min

Difficulty:

Quantity	INGREDIENTS
750g	Chicken
	For Coconut Paste
1 cup	Grated coconut
1 Tbsp	Pepper corns
2 tsp	Fennel seeds
2 tsp	Cumin seeds
	For Chicken Gravy
2 large	Onions(sliced)
2 Tbsp	Ginger garlic and Green chili paste
1/2 tsp	Turmeric powder
2 tsp	Chili powder
1 Tbsp	Coriander powder
2,1,4,4	Bay leaves, Cinnamon stick,Cradamom,Cloves
2	Tomatoes(sliced)
2 Tbsp	Oil
	Salt to taste
	curry leaves and coriander leaves for garnishing salt to taste

Cooking Method

Step 1) To make coconut paste grind grated coconut, pepper corns ,Feneel seeds ,cumin seeds into a fine paste and keep it aside
Step 2) In a pan heat some oil and add the whole spices bay leaves, cinnamon stick , cloves, cardamom ( if you dont like the taste of cardamom you can skip)
Then add sliced onions, salt and saute until the onions are golden brown

Step 3) once the onions are browned add 2 tbsp of ginger garlic and green chili paste(if you dont have the three mixture handy then add 1 tbsp of ginger garlic paste and 3 green chilies)
Then add turmeric powder, coriander powder and chili powder (we have already added 1 tbsp pepper corns while grinding coconut paste so adjust the amount of chili powder accordingly)

Step 4) once everything is mixed add some curry leaves and also add 2 sliced tomatoes and cook until soft and the mixture turns into a paste.(this chicken curry will be already be smooth,if you want it to be extra smooth then grind the onion and tomato mixture after cooking and add it to the gravy)

Step 5) Then add the chicken pieces and mix it well with the masalas add water if needed and when the chicken is half done add the coconut paste and cook until the chicken is fully cooked. It may take around 20 -25 minutes for the chicken to get cooked completely.

Step 6) Once the chicken is cooked,oil starts to separate and you can feel the wonderful aroma of the chicken curry at that point add some chopped coriander leaves to make it even more flavorful.



Note :

• I always prefer to use chicken with bone to make chicken curry,because this helps the chicken to keep tender.If you use boneless pieces then the chicken will cook fast and will become hard.
• Instead of grated coconut you can also add coconut milk
• If you dont like the taste of coconut and make it as a coconut free curry with the same ingredients(except for grinding pepper corns ,Fennel seeds ,cumin seeds use 1 tsp of all the corresponding seed's powder)
• This Chicken curry goes excellent with Chappathi, rotis idiyappam and even rice.

Enjoy the delicious chicken gravy with fresh and hot chapathi or rotis.