Oh yes, you read right. There does exist a quick and easy chicken recipe. You’ll find it right here, folks! This way please. No, no. Don’t shy away. It’s quick, really. And easy. A few spices here, some coconut and onion there, and some chicken, and you’re done! Presenting: the real quick and easy chicken curry.
Tell me about it! I’ve heard so many excuses and concerns when it come to making chicken curry. That’s why the real quick and easy chicken curry was made so that you, dear reader can start cooking already, and stop ordering takeaways.
This family favourite chicken curry is mildly spiced, and doesn’t cut back on the flavour. The fragrant roasted coconut and cloves and cinnamon and fennel seeds hit all the right spots in one whiff. It can be eaten with any flatbread or rice; I prefer pairing it with ghee rice with vegetables.
- 1/2 kg chicken (1 lb) medium pieces
- 1 big onion chopped
- 20 curry leaves
- 2 tablespoons ginger garlic paste
- 3/4 cup coconut cut into small pieces
- 3 tomatoes cut in halves
- 3 cloves
- 2 1" pieces of cinnamon
- 1 teaspoon fennel seeds
- 2 tablespoons coriander seeds
- 1 teaspoon turmeric powder divided
- 1 teaspoon salt divided
- 3/4-1 teaspoon chilli powder
- 3 tablespoons oil
Wash the chicken pieces, then soak in in a salt and turmeric bath (1/2 teaspoon each salt and turmeric).
In a small pan or kadai, and over a small flame, roast the coconut pieces. Once the nutty aroma hits you, add the cinnamon, cloves, coriander seeds and fennel seeds.
Once they all start browning (it should take a couple of minutes), turn of the heat and let it cool.
Add the tomatoes in a blender, and to that add the roasted and cooled mixture. Grind to a paste without water.
In a deep cooking pot or pressure cooker, add 3 tablespoons of oil, over medium heat.
Once the oil is heated, add the curry leaves and onions and let them fry. When the onion turn light pink, add the ginger garlic paste.
When the onion turn light golden, add the paste you just ground. Also add the chilli powder and 1/2 teaspoon turmeric water.
Let it all fry till the oil rises to the top. Keep stirring so that it doesn’t stick to the bottom of the vessel.
When the mixture loses moisture and gets a little dry, add the chicken pieces and the remaining salt and stir it about in the mixture.
After a couple of minutes, add 1 and 1/2 cups of water. Give it a good stir and close the lid and let the curry cook until the chicken’s cooked through.
Serving: Let it sit for 15-20 minutes before you serve it. Serve hot with rice.