Hey don’t get freaked out with its name. This is how we call Chicken Curry in Sourashtra. My aunt from Madurai passed on this recipe to my MOM. She makes this occassionaly and it goes great with chappati and rice. I love to have this spicy curry on a cold, rainy day. When I cooked this for my husband he was impressed and enjoyed it thoroughly with rice and rotis.
- Chicken – 1/4 kg or .55 pound
- Finely chopped Onion (size:big) – 1
- Finely chopped Tomato(size:medium) – 1
- Ginger – 1 inch
- Garlic – 8 pods
- Chilli Powder – 1 tsp
- Turmeric Powder – 1/8 tsp
- Oil – 3-4 tbsp
- Water – 2 1/2 cup
- Salt to taste
For Garam Masala (Grinding required)
- Cloves – 5
- Cinnamon Sticks – 2
- Cumin Seeds – 1/4 tsp
- Saunf / Sombu – 1/4 tsp
- Black Cardamon – 2 ( I used green cardamon instead)
- Whole Pepper – 1 1/4 tsp
- Coriander / Dhaniya Powder – 1 1/2 tsp
- Except Coriander Powder, dry roast all the Garam Masala ingredients.
- Grind it in to slightly coarse powder and then add Coriander powder and grind it for few seconds.
- Donot add water in this process.
- Grind the ginger and garlic into a fine paste. Add 3-4 tbsp of water.
- In a sauce pan, heat oil.
- Add the chopped onions and saute until it turns golden brown.
- Add turmeric powder and fry it for few seconds.
- Add tomato, 1/4 tsp of salt and let it cook until it becomes mushy and blends nicely with the onion.
- Add chicken and fry it until its color changes. This should take 1 – 2 minutes (In US) / 3-5 minutes (In India).
- Add Ginger Garlic paste and fry it until its raw smell disappears and the oil starts leaving the pan.
- Add the remaining salt, chilli powder. Mix it well.
- Add 2 cup of water and let it cook for 5 minutes.
- Now add the Garam masala, remaining 1/2 cup of water and let it cook for 30 minutes on a low flame. Close the lid to lock the aromo while cooking.
- Remove from flame.
Garnish: Coriander leaves, curry leaves.
Serving Suggestion : Hot Rice, Rotis/Parathas
* Add 1/4 tsp of turmeric powder or 2 tsp of vinegar while cleaning chicken. This helps to sanitize the chicken.
* Cut Chicken in small pieces. It helps the chicken to absorb masala.
* If you are in US and using pressure cooker replace the step 9. Cook on a medium flame. After 2nd whistle, reduce the flame (low) and cook for 3 minutes.
* In India, Amma replaces the 8th & 9th step as chicken takes more time to cook.
- Add 2 cup of water and pressure cook for 10 minutes on a medium flame.
- Add Garam masala, 1/2 -1 cup of water and pressure cook. After 1st whistle, reduce the flame and cook for 3 minutes.