Chicken curry with thick gravy

Chicken curry

Today is sunday and sunday demands something special. So i decided to try out a chicken recipe  without calling my mom or referring to the internet. My own measurements and my own style, without limits and boundaries.
This recipe is time consuming because we are going to grind and make smooth paste of the onions, tomatoes etc. I am pretty sure that you will enjoy cooking this recipe.
It goes best with hot  Iddiappam coz of the thick gravy. So here i am sharing my own, thick chicken gravy recipe.

Ingredients:
Chicken pieces - 1 kg
Onion - 2 medium
Tomatoes - 3 nos
Green Chilly - 2 nos
Curry Leaves - 2 sprigs
Ginger garlic paste - 1tbsp
Coconut Milk - 1 cup (200 ml)
Salt - 2 tsp ( can vary according to taste)
Oil - 1.5 tbsp
Mustard seeds - 1 tsp (optional)

Spice powders:
Red chilly powder - 1 tsp
Kashmiri chilly powder - 1 tsp
Coriander powder - 3 tsp
Chicken masala - 2 tsp
Turmeric Powder - a pinch

Whole Spices:
Cinnamon stick - 1 small piece
Green cardamom - 2 nos
Bay leaf - 1
Cloves - 4 nos
Fennel seeds - 1/2 tsp
Pepper Corn - 1 tsp


Method:

Marinate the chicken with 1 tsp  of red chilly powder,  a pinch of turmeric, 2 tsp coriander powder and 1 tsp chicken masala. keep it aside for at least 30 minutes.

1. Boil the largely chopped Onions for almost 10 minutes. Let  it cool for about 10 minutes.
2. In a small pan add 1/ tsp of oil and fry the whole spices for 30 seconds. keep it aside.
3. In the same pan add green chillies and curry leaves and fry them till the curry leaves become crispy.
4. Boil the tomatoes for 10 minutes. Let it cool for down.
5. In the small mixer add the boiled onions, whole spices that were fried, fried green chillies and fried curry leaves. Grind it to form a smooth paste. once it is done take it out in a bowl and keep aside.
6. Grind the boiled tomatoes into a fine paste and keep aside.
7. In a big bowl add 1 tbsp of Oil, once it is hot splutter the mustard seeds.
8. Then add the onion, whole spices, green chilly and curry leaves paste.
9. Once they start leaving oil add the tomato paste.
10. Cook for about a minute and then add the spice powders that is 1 tsp of Kashmiri red chilly powder, 1 tsp of coriander powder, 1 tsp of chicken masala powder, salt and mix well.
11. Add the marinated chicken with 2 cups of water and cook in medium flame.
12. Once the chicken is cooked add the coconut milk. switch off within a minute.

The thick chicken gravy is ready to b served with chappathi, appam, iddiappam and rice.

Please try out this recipe and come back to us with suggestions.

Happy cooking people!!!!!!