How To Make An Aromatic Tasty Chicken Curry

Chicken curry is a favourite among South Asians.India in particular has a variety of chicken curries to offer based on the region it is prepared in.It may be spicy in some regions,spicier in some,bland in a few regions but tastier due to the addition of different ingredients altogether.It is often served with accompaniments such as Dosa,Idli,Roti,Ragi Ball,Appam,Sana,Iddiappam,Neer Dosa or Fried Rice.But,it is a tasty alternative to the Chicken Biryani at parties.Sometimes it is served before the biryani is served at weddings.It is also refferred to as Chicken Khorma. 

Chicken 1Kg

Ginger-garlic paste 60 grams

Chilli powder 4 tsp

Coriander powder 8 tsp

Turmeric powder 1 tsp

Cinnamon,clove and cardamom powder 1 tsp

Poppy Seeds(roasted and ground fine)  3 tsp 

Salt to taste

Mix all the above ingredients and set aside for atleast half an hour.

Heat up a wok or a wide,thick bottomed handi.

Heat about 4 tbsp of cooking oil,add whole spices such as 4 small pieces of cinnamon,8 cloves and 2 cardamoms.Fry 3 large onions that are pureed till golden brown.Add the marinated chicken and stir fry until the masala coats the chicken pieces evenly.Next,add tomato puree made from 3-4 large tomatoes till oil separates.Add some water enough to cover the chicken pieces and let cook.It is ready when the chicken is cooked until tender.You may add cubed potatoes to this dish for an interesting variation.Some like to use capsicum instead of potatoes.Garnish with freshly chopped coriander leaves and a dash of lemon juice when ready to serve.South Indians add coconut milk to this curry to make it thicker and of course,tastier.  

The chicken curry in a hurry can be made with a slight difference each time.

I will discuss 4 ways of giving it a slightly different look, aroma, flavour and taste.

Guaranteed to be very delicious!!!

1. A handful of fenugreek (methi) leaves may be washed and added to the hot oil before you begin to add anything else. And then proceed to complete all the same steps. If you do not have fresh methi leaves,use the dried methi also called kasuri methi.
2. Instead of poppy seeds,roast a tbsp of saunf (aniseeds) ,powder it and add it along with the rest of the spice powders.
3. Add a handful of pudina (mint) leaves,washed when you add the tomatoes.
4. Instead of the red masala,if you want the green masala,simply make a paste of  6 green chillies, coriander leaves(washed), and use the same steps omitting the chilli powder.