Indian · Recipes

Chicken Curry


Whole chicken – 1 (2-2.5 lb) medium sized peices cut & washed
Onions – 3 medium chopped

Tomato – 2 medium or 1 big chopped

Green chilli – 3

Turmeric – 1/2 tsp

Red chilli powder – 2 -3 tsp based on powder (if it’s too spicy add little)

Coriander+Cumin+Fenugreek Seed powder – 1 tsp ( CCF Powder)

Gingergarlic paste – 2 tsp

Cardamom -4

Cinnamon – 4 small pieces

Clove -4

Curry leaves – 8-10

Mint leaves – 6-7 

Cilantro – 4-5 strands

Oil – 2 TBSP

Salt to taste

Dry coconut powder -2 tsps

Poppy seeds – 1/2tsp

Serves 5 – 7


  • Take oil in a pan, after the oil is hot, add whole spices (cardamom, cinnamon & cloves), onion, green chilli & curry leaves. 
  • Add one tsp of salt to quicken the cooking. 
  • After the onions turn golden brown add the gingergarlic paste, turmeric red chilli powder, Karam & CCF powder.
  • (While the onion is cooking, dry roast the coconut powder & poppy seeds in another pan till golden brown & grind them without adding any water)
  • After a couple of minutes add the chicken.
  •  Mix well and put the lid & wait for the chicken to ooze out water from it. 
  • Cook for 10 mins stirring acouple of   times just to make sure it does not get burnt. 
  • Now add the coconut & poppy seed powder, tomato & mint leaves.
  • Mix well & put the lid, the tomato oozes out water. 
  • Mix occasionally every 5 mins and add water (1/2 glass) only if required.
  • The curry will be done in 20-25 mins.
  • Garnish with cilantro & serve with rice.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s