Spicy Chicken Curry
Drool over this spicy chicken curry. It is a hot, fragrant and very quick to make Indian Coastal Chicken Curry. Once the onion and dry coconut gravy is ready, then making this curry takes about 15 to 20 minutes. Making the so-called Indian Red Curry Paste is quite time consuming and it’s also a tiring process. I generally make this paste on weekends and refrigerate it for future use. Inorder to make this spicy curry, I use the red curry paste, some chicken pieces and dry spices. That’s it…and the curry gets ready in 20 minutes.
In the following recipe, I have described the method of preparing the curry in a wok on a gas stove. However, if you are in a hurry then the same curry can be prepared in a pressure cooker. I prefer the wok method because it allows me to control the tenderness of the chicken pieces. In the pressure cooker, sometimes, the chicken pieces get overdone and the meat separates from the bones.
This curry tastes great with Indian Flat Bread (Bhakri). Having it with hot rotis or a steaming hot bowl of rice is a very enjoyable experience.
Do make this curry and share your experiences in the comments section.
ही पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.
Equipment and Utensils
Sauce pan with lid
Flat metal spoon
400 grams Chicken Pieces
1 serving of Fried Onion & Dry Coconut Gravy Paste
1 tablespoon Multi-Spice Masala
1 teaspoon Kashmiri Red Chilly Powder
1 teaspoon Salt
20 grams (½ cup) Fresh Coriander Leaves finely chopped
1 tablespoon Oil
½ cup Water
Put oil in a wok and keep it on medium flame.
When oil is hot, add spicy masala(fried onion & dry coconut gravy) paste to it.
Fry spicy masala paste till it leaves out oil. It will take 4-5 minutes.
Now add chicken pieces and lower the flame.
Let chicken pieces get cooked for 4-5 minutes.
Next add salt, multi-spice masala and red chilly powder.
Stir well, add ½ cup water and close the lid.
Let it simmer for 5-6 minutes.
On opening the lid, oil ought to be seen floating on top.
Switch off the gas and add chopped coriander leaves.
Serve hot, with rice or any Indian bread.
Preparation Time: 8 minutes
Cooking Time: 16 minutes
Number of Servings: 3
Total Calories: 753.40 Kcal
Fat: 33.25 gm
Protein: 97.08 gm
Carbohydrates: 28.47 gm
Fibre: 6.40 gm