Chicken curry - my style


I love cooking chicken this way.This is how the chicken curry is made in our household as far as I can remember.The spices that are crushed and added in final stages of cooking brings out such a nice flavor and aroma which I defenitely look forward to enjoying.

1 whole chicken cleaned and cut into pieces
2 '' cinnamon pieces
1 bay leaf
2 cardomom and clove pods each
curry leaves
1 green chilli chopped
1 large onion chopped
1 large tomato chopped
1 tbsp tomato paste
3 pods of garlic and 1' inch ginger crushed
1/4 tsp turmeric
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp kashmiri chili powder
some cumin seeds,fennel seeds and pepper corns crushed(save for last)
1/4 cup of thick coconut milk
  • Heat 2 tbsp oil in a pan and add cinnamon,bay leaf, cardamom,clove and curry leaves.
  • Add the onions,a pinch of salt and cook till the onions turn soft and add in the crushed ginger garlic paste.
  • Fry for a while till it turns light brown in color and add the chopped tomatoes and the spices.
  • Add a little bit a of water and cover and cook for till the tomatoes are soft.Add in the tomato paste,chicken,a cup of water,salt and cook till the chicken is done.
  • Stir the coconut milk in and heat it through.
  • Two to three minutes before you switch off the fire add the crushed spices.Adjust seasoning.


  • I have reduced the amount of chili powder because i feed this to my kids and added tomato paste to retain the reddish color.You can add more chilli powder if you want to fire things up a bit.
  • When I'm too lazy or pressed for time to extract the coconut milk I use about 2 tbsp plain yogurt.

1 comment

  1. luks delicious..drooling here!...chicken is my favorite n this is wishes


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