Dry Chicken Curry
Dry Chicken Curry

Dry Chicken Curry is an exotic dish from Coastal India is a dry dish with very little gravy in it. It’s tastes really nice and great to be served with plain boiled rice or hot flatbread or any parathas. Hope you like this recipe as you did like my previous recipe Stuffed Eggplants.

Ingredients For Dry Chicken Curry:-

  • Half Kilo – Chicken(boneless chicken thigh, cut into 2-inch chunks)
  • Six – Cloves
  • Three Pieces(One-Inch Each) – Cinnamon Stick
  • Half Teaspoon Each Of – Cardamom Seeds, Fenugreek Seeds, Black Peppercorns, Red Chili Powder
  • One Teaspoon – Fennel Seeds
  • One-Fouth Teaspoon – Turmeric Powder
  • Two Teaspoon – Cumin Powder
  • Three Teaspoons – Coriander Powder
  • Four Tablespoons – Vegetable Oil
  • Two – Medium Onions(finely chopped)
  • Two Tablespoons – Ginger Paste And Garlic Paste
  • Salt AS Required
  • 400ML – Coconut Cream
  • One Teaspoon – Sugar
  • Three Teaspoon – White Vinegar
  • Fresh Coriander Leaves For Garnish

Directions:-

  1. Grind the cloves, cinnamon, cardamom, fenugreek seeds, fennel seeds, and peppercorns together into a fine powder in a clean, dry coffee grinder or food processor.
  2. Mix the turmeric powder, red chili powder, cumin, and coriander powders with the above spice powder mixture and stir to blend. Keep aside for later use.
  3. Heat the cooking oil in a deep, heavy-bottomed pan on a medium heat. When the oil becomes hot add the onions and fry until golden.
  4. Now add the ginger and garlic pastes and saute until browned or for two to three minutes.
  5. Add the chicken chunks and salt to taste. Mix well and cook, Stirring frequently, until the chicken is well browned on all sides.
  6. Time to add the powdered spice mix prepared earlier and stir well.
  7. Cook until the spice begins to give off a cooked aroma. Add the coconut cream and mix well.
  8. Cover the pan, lower the heat to simmer and cook, Checking every two to three minutes, Stirring, if required, to prevent burning.
  9. After ten minutes of cooking this way, remove the cover and cook until most of the gravy has dried up and turned thick and is a dark brown color, stirring as needed.
  10. Add the sugar and vinegar and mix well. Cook for two to three minutes more and then turn off heat.
  11. Check to season and add salt if needed.
  12. Garnish the dry chicken curry with fresh coriander leaves.
  13. Serve it with plain boil rice or chapatis.

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