Name: Chicken Curry With Thick Dark Gravy Recipe
Yield: 2
Cuisine: Coorg

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Learn how to make Chicken Curry With Thick Dark Gravy.

How to make Chicken Curry With Thick Dark Gravy Recipe

Coorg Recipes

Crawler

Coorg

Learn how to make Chicken Curry With Thick Dark Gravy.

Chicken

Salt

chilli powder

Turmeric

Big onion,  thinly sliced

Curry leaves

juice of lemon

Medium sized tomatoes,  chopped

Ginger

Garlic,  one full pod if small indian variety or big cloves

Medium sized onions chopped

Green chili

Roasted poppy seeds

Roasted cumin powder

Coriander seeds

Cumin seeds

Mustard seeds

Cloves

Cinnamon/cassia bark

Prepare the wet ground masala using the ingredients given above and keep it handy.

step 1

Heat oil in a pan and when it is hot, splutter the curry leaves and add the sliced onions. Cook the onions until they become translucent and begin to show brown flecks.

step 2

Add the wet ground masala and with heat on medium, fry it well. The masala should cook well, and the raw smell should go away.

step 3

Add the chicken, some salt, and stir well to coat it with the masala paste.

step 4

Cover it with a lid and cook it on medium low until chicken is nearly cooked. Check in between to make sure its not going dry. If it is, add water little by little as required. If you prefer to have more gravy, you can use more water, however take care that it doesnt turn out to be too watery.

step 5

While the chicken is cooking, prepare the dry masala powder.

step 6

When the chicken is almost cooked, add the dry masala powder and let it cook until the chicken is well done and the masala powder has blended into the curry. Taste check for salt at this point and add more if needed.

step 7

Add kachampuli and let it simmer with the lid off for a few minutes. After you turn off the stove, for some extra tang, you can add the juice of one lemon (optional).

step 8

Serve hot with white rice and a suitable relish on the side.

step 9