Dry Chicken Curry

Is there a dearth of chicken curry recipes? Surely not! I already have so many on the blog, and there are many many more that I have tried and are waiting to come up. Hehe… Why I decide to post them, is mainly because they taste different from each recipe I have tried despite having similar ingredients with just a small change in the cooking technique. That is surely an amazing characteristic when it comes to cooking. So after the Borani Banjan, here is a chicken curry that has a thick sauce and goes absolutely well with simple bread, chapathis or paratha, or a side to any dry flavorful rice like this coconut milk rice or masala choru.

I have adapted this recipe from a cut-out I had pasted into my scrap book. I better not dwell around my cut-outs! There are so many of them that I have been wanting to try, but I am trying to keep myself away from trying too many of them, especially the ones that aren’t that tummy friendly. Anyway, I tried this recipe because it was very easy to make and I wanted to know what was different in this gravy. As you can see, it has a lovely thick sauce that tastes simply amazing. Another thing is that there are no tomatoes involved. So it doesn’t have the tangy taste that is generally associated with this fruit. As I am trying to share recipes that are very apt with the current situation, I am suggesting that this be up your alley, due to its ease to prepare and minimal ingredients. Off to the recipe…

4 from 1 vote

Dry Chicken Curry

Course Main

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Rafeeda

Ingredients

• 800 gm chicken cut into medium pieces
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp black pepper powder
• 1/4 tsp garam masala powder
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 2 medium onions thinly sliced
• 1 sprig curry leaves
• 1 tbsp ginger garlic paste
• Salt to taste
• Coriander leaves for garnish

Instructions

• Wash and drain the chicken. Toss the masala powders to coat the chicken and set aside.
• Heat ghee in a saucepan. Splutter the cumin and mustard seeds.
• Add the onions and saute with some salt till wilted and slightly browned.
• Add the curry leaves and ginger garlic paste and cook till raw smell is gone.
• Add the chicken and toss well. Add more salt if needed. Cook on closed lid and low flame, tossing the chicken occasionally, till well cooked. The chicken will cook in its own juice.
• Switch off once done. Sprinkle coriander leaves and serve hot with chapathis.