SPICY CHICKEN CURRY

Chicken curry is my favourite non veg curry that I would like to have with palappam or idiyappam or parotta as well. Here the pieces are marinated with Indian spices and most important the flavour of curry leaves makes this curry special and very tasty. Most of the time I use boneless chicken piece. But I do agree, with bone the curry tastes much more delicious. So here's my way of making chicken curry-

MARINATING CHICKEN.

1/2 LB Chicken Thighs.

2 tbs Curd.

1 tbsp Ginger-Garlic paste.

1 tsp Chilli pd.

1/2 tsp Turmeric pd.

Salt to taste.

FOR THE GRAVY.

1 Chopped Onions.

1 Chopped T omato.

1 tbs Chopped Ginger.

1 tbs Chooped Garlic.

1 sprig Curry leaves.

1 tsp Chilli pd.

1/2 tsp Jeera pd.

2 tsp Corinder pd.

2 tsp Meat Masala.

1 tsp Oil.

Salt and pepper to taste.

GARNISH.

Coriander leaves chopped.

METHOD.

Wash, clean and cut the chicken to medium sized pieces. Marinate chicken pieces with above ingredients.

Heat oil in a pan. Add the onions and sauté till they start turning yellow. Add the chopped ginger and garlic. Add the tomatoes, half of curry leaves and continue to sauté for a minute. Add coriander pd, chilly pd, jeera pd, meat masala and salt and mix it up well. Mix in the marinated chicken and cover it with a lid on a medium flame. Dont add water now. Water comes out of its own. Let it cook for 15 min. Later when its done, may add water for much more gravy and bring to boil.
At the time of removing from flame add crushed remaining curry leaves, pepper and garnish with coriander leaves.
Serve hot with palappams.

Palappams are the soft Indian pancakes popular in kerala that is prepared with the combination of coconut and rice. Some add cooked rice to make the appams soft. It is done on the appachatti which looks like a shallow depth wok. There are instant mix available in the super market. Currently I use palappams mix for the quicker version and it does taste good.

Enjoy!!