Chicken curry with select species and herbs

Hot Chicken Curry 


Ingredients 


Chicken  (Preferably country fowl)  - 1 kg

Dry Chilly - 12 nos

Black pepper - 1 1/2 spoon

Cumin seeds - 1 spoon

Sombu - 1 spoon

Scrapped coconut - 1 cup

Curry leaf - Generous amount

Coriander - 1 small bunch

Ginger Garlic paste - 1 1/2 spoons

Onion - 2 cups

Tomato chopped - 2 cups

Chilly powder - 3/4th of a spoon

Turmeric powder - 2 to 3 pinches

Oil - As required preferably sesame oil or ground nut oil


Method  

Clean the chicken nicely and keep it aside

In a pan dry roast chillies, black pepper, cummin seeds, curry leaf, sombu add the grated coconut once the other ingredients are 3/4th done then remove from heat and keep it for 5 minutes and then grind the ingredients nicely,

In a wok or a big kadai heat oil add the chopped onion and cook till golden brown add ginger garlic paste and then add the chicken and cook for few minutes till the colour of the flesh turns white and then add the chopped tomato and cook till the tomato softens, now add the grinded mixture, chilly powder and turmeric add water to the ingredients stirring it cook for about 30 minutes and once the meat is cooked the oil will separate and indicate the dish is ready now add chopped coriander and finish the dish

The curry will go very well with rice or idly

This method of chicken preparation is idle during winter seasons and this is a good medicine for cold