July 12, 2011

TELANGANA Chicken Curry

1 kg chicken, cut into medium-sized pieces
1 cup small onions, shallots (sambar onions preferred)
1 cup chopped tomatoes
1/2 tsp turmeric powder
10-12 curry leaves
1 cup thick coconut milk (approx 400ml)
Fresh coriander leaves for garnish
Salt to taste
2 tbsp oil

To make paste:
2 green chillies
8 -10 garlic flakes
1 inch ginger
1 tsp poppy seeds (soaked in warm water for 10 minutes)

Roast and make powder:
1/2 tsp pepper corns
1/2 tsp cumin seeds
3/4 tsp fennel seeds
1 1/2 tbsps coriander seeds
6-8 dry red chillies
2 cardamoms
1 cinnamon
6-7 curry leaves
1/2 tsp oil

  1. Heat 1/2 tsp oil in a pan and dry roast the ingredients listed for powder and keep aside.
  2. Grind all the ingredients listed for paste and keep aside.
  3. In a pressure cooker, add 2 tbsp oil, curry leaves and onions and fry.
  4. Once onion is translucent, add the ground paste and fry so that the raw smell goes away.
  5. Now add chicken and fry for 4 to 5 min.
  6. Add tomatoes, turmeric, salt and fry for 4 to 5 min. (Do not cover)
  7. Add coconut milk and cover with lid to pressure cook for 3 to 4 min/1 whistle.
  8. Once the pressure comes down, add the ground powder and cook for 2 to 3 min.
  9. Garnish with coriander leaves and serve hot.