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Chicken Gravy (madras chicken curry)

February 24, 2013

Ingredients:  Chicken skinned 600 gms, tomato a small one, onion big size 4-5, ginger-garlic-green chili,  curry leaves, coriander, Madras sambhar/curry powder (red chili dhania powder) 3-4 tsp, turmeric powder a pinch, black pepper powder for sprinkling, salt to taste, heart-friendly cooking oil a tbsp, water.

Note:  Madras Curry Powder/Sambhar is essentially red chili powder and coriander seeds powder mixed in the ratio 1 : 1.  But most stores sell red chili powder alone in the name of ‘curry powder.’  In which case, please add coriander seeds powder in equal ratio.

Home-made curry powder:  I make curry powder at home.  This is the formula:  DRY red chili – 250 gms,  coriander seeds or dhania – 250 gms, a tsp of raw rice, a tbsp of black pepper, a tbsp of tuar dal or lentils, a tbsp of mustard seeds, a tbsp of cumin seeds.    I mix all these dry ingredients and dry them again under hot sun for a day or two.  Later dry grind it in mixer or in a shop (such shops are commonplace in India).  Easiest ofcourse is to buy the curry powder off the store shelf.  In that case, one has to take care to get red chili or curry powder plus coriander seeds powder separately for use.   In case you make curry powder of this volume a home, it can be stored safe in dry jars for upto 1 year without refrigeration.  In places that are moist round the year, refrigeration can be done and shelf life can be prolonged upto 2 years.

Curry Powder for urgent/quick use:  How to substitute for curry powder on short notice.  Store dry red chili and coriander seeds separately in jars in your kitchen.  For this dish, you can take upto 6-7 dry red chili plus 2 tsp of coriander or dhania seeds, a tsp of tuar dal or lentil,  half a tsp of raw rice, a tsp of cumin, mustard seeds, black pepper combined – roast everything on low flame WITHOUT A DROP OF OIL in a shallow pan and powder the same.   This is the freshest curry powder you can make at home and you can make it just with red chili and coriander seeds/dhania if you wish to.

Method:

Pressure Pan or Pressure cooker is an integral part of Indian kitchen !  Seriously do not how to live without that!

Grate onions.  Take oil is the pressure pan and heat it and when its upto its boiling point, add mustard, cumin seeds to it and wait for spluttering.  Add the grated onions and a handful of curry leaves and keep shallow frying in the oil to golden brown.

Take the tomato along with a few garlic flakes, a slice of ginger and a small green chili and blend everything to a puree in the blender.  Add this tomato spice puree to the frying onions and keep stirring every few minutes on low flame.

Add 3 tsps of curry powder (red chili-dhania powder), salt and a pinch of turmeric powder to the gravy.  Add the washed chicken pieces and mix together everything.

Add sufficient water to allow pressure cooking of chicken upto 1-2 whistles – ensure that the chicken is not over-cooked.  This depends on how old your pressure cooker is.  A new one does not need more than one whistle whereas worn ones might sometimes need upto even 5-6.   Also depends on the brand.

After turning off the flame on pressure cooking, release the pressure carefully and open the lid.  Add a sprinkling of black pepper powder.  Turn well.  If the gravy is watery, keep on low flame turning now and then to allow the gravy to thicken to your desired consistency.

Garnish with freshly cut coriander and curry leaves.  This is chicken curry or chicken gravy south indian or madarasi style.  This dish serves about 2-3 people.  This goes well with rice, rotis anything

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From → Non-vegetarian

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