Chicken Gravy Recipe | Jayashree Recipes

 CHICKEN GRAVY RECIPE | JAYASHREE RECIPES

This chicken gravy is one of the most basic non veg curry in Tamil Nadu. Chicken gravy has made with a perfect blend of roasted coconut and whole spices, which gives a rich and aromatic flavor to the curry. It could be made in millions of ways because each household has a recipe of their own! This gravy goes well with almost all dishes and it is usually served with Rice, idli, dosa, appam, idiyappam, chapathi and parota. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

RECIPE FOR VARUTHA KOZHI KARI

Coarse        : Lunch / Dinner

Cuisine       : South Indian

Author        : Jayashree

Prep Time   : 10 min

Cook Time  : 40 min

INGREDIENTS

To Grind

• 5 red chilli

• 2 tbsp coriander seeds

• 1 tsp cumin seeds

• 1/2 tsp fennel seeds

• 1 tsp black pepper corn

• 1 bay leaf

• 1 inch cinnamon stick

• 5 cloves

• 2 cardamom

• 1 black stone flower

• 1/2 tsp poppy seeds

• 1 tsp roasted gram / pottukadalai

• 1/4 cup grated coconut

For Gravy

• 2 tbsp oil

• 1/4 tsp cumin seeds

• 1 spring curry leaves

• 1 onion - chopped

• 1 tbsp ginger garlic paste

• 1 green chilli - slitted

• 1 small tomato - chopped

• 1 kg chicken - used chicken with bone, skin and thighs

• 1/2 tsp turmeric powder

• salt to taste

• 1/4 cup coriander leaves - chopped

METHOD

• dry roast red chilli, coriander seeds, cumin seeds, fennel seeds, pepper corn, bay leaf, cinnamon stick, cloves, cardamom, kalpasi, poppy seeds and roasted gram dal

• dry roast the ingredients in very low flame until nice aroma comes

• add grated coconut

• saute for few seconds and then switch off the flame

• cool down the ingredients completely

• now transfer the ingredients into mixer grinder

• grind to a very fine powder as much as you can and keep aside

• heat oil in another pan

• temper with cumin seeds and curry leaves

• add finely chopped onions

• saute well until it turns transparent

• add ginger garlic paste and slitted green chilli

• saute well until the raw smell goes

• add chopped tomato

• saute well till it turns mushy and the oil starts to releases on the sides

• add chicken, turmeric powder, ground masala powder and salt

• mix well and cook for 10 minutes in very low flame

• add 1/4 cup water and mix well (if need add water)

• cover and cook in low flame until the chicken gets cooked thoroughly

• it should be gravy like consistency

• garnish with chopped coriander leaves and then switch off the flame

• serve with idli, dosa, chapathi, Appam, idiyappam, rice or with biryani

• taste delicious 

NOTES

1. adjust spice level according to your taste
2. choose chicken pieces with bone and skin for excellent taste
3. cook in very low flame