Chicken Curry (Without Coconut)

Chicken Curry

Adapted from: Sambardo by J.B Lobo



You Need:



500 gms chicken
4 small or 2 large onions finely chopped
3 sprigs coriander leaves chopped
2 sprigs mint leaves chopped
2 tbsps curds (not too sour) - beaten to creamy consistency
3 medium tomatoes, boiled, deskinned and mashed
1/2 tsp red chillie powder (reduce/skip this as per your tolerance to spice)
1 1/2 heaped tsp cumin (jeera) powder
2 heaped tsps coriander powder
1/4 tsp turmeric (haldi) powder
1 tsp garam masala powder
2 dry red chillies (the long 'Kumti' mirsang from Mangalore) or you can use 3 Kashmiri chillies
1 1/2 tsp ginger garlic paste
ghee or oil for frying
salt to taste
Method:

1. Cut the chicken into medium size pieces, wash, drain & set aside

2. Heat the ghee or oil in a kadai (wok) and fry the onions till golden brown. Add the ginger garlic paste & fry some more

3. Toss in the masala powders - coriander, cumin, turmeric, red chilli - and fry. Add the whole dry chillies

4. Add the chicken and fry for about 2 minutes until all the masala has coated the chicken well. Add salt

5. Add curds and stir well and cook the chicken for 2 mins. Dont add water yet as it will cook in its own juices

6. Add the tomato paste & garam masala powder and cook on slow flame

7. Add 1/2 cup water or upto 1 cup water if you desire more (thinner) gravy.

8. When the chicken is cooked garnish with chopped coriander & mint leaves. Simmer for 2 mins and switch off the flame.

9. Serve hot with Sannas or steamed rice. A dry version of this dish can be served with chapathis.