Chicken Curry (South Indian non veg side dish)



Chicken: 1 Kg

Shallots (Crushed): ½ Cup

Tomato (Diced): 1

Ginger garlic paste: 2 tbsp

Curry Leaves: 2 springs

Onion (Sliced): 1 Large

Potato (Cut into thick discs): 2 medium

Coconut milk: 1 Cup

Chilly Powder: 2 tbsp

Corriander Power: 1 tbsp

Turmeric Powder: ½ tsp

Garam Masala: 1 tsp

Coconut Oil: 3 tbsp

Lemon Juice: 1 tbsp

Salt: to taste

Method to make

Step 1: Marinate the chicken with 1 tbsp chilly powder, ½ tbsp. turmeric powder, ½ tsp garam masala, salt and lemon juice.

Step 2: Heat the oil in a nonstick kadai and shallow fry the potatoes till golden brown on both sides. Keep it aside.

Step 3: Add a little more oil if required and add the ginger garlic paste and salt till fragrant.

Step 4: Add the Onions and shallots and saute till golden brown.

Step 5: Add the coriander powder, remaining chilly and turmeric powder and saute on low heat for 10 to 15 minutes.

Step 6: Add the garam masala and saute for 5 minutes.

Step 7: Add the tomato in curry leaves and saute till it is mushy and oil begins to separate.

Step 8: Now add the chicken and mix well and cover and cook till it is ¾ th done. Stir occasionally.

Step 9: Add the coconut milk and fried potatoes and mix and check the seasoning. Cover and cook till fully done.

Step 10: Serve with appam, rice or chappati.



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