"Hum dum de dum, hum dum de dum, I'm so rumbly in my tumbly"
This is what I feel about when I think about the chicken curry my mom makes. All of us kids eats 4 to 5 times that day when we smell the chicken curry…and ahh...that taste I cannot express that in words. We eat her chicken curry with almost anything like rice, dosa, appam, puri, chapatti, iddiappam and the list goes on.
4 Tablespoons of coconut oil( you use corn/canola/vegetable oil)
3 onion(preferably red), thinly sliced
8 to 10 fresh green chili peppers
15-20 Fresh curry leaves
1/2 teaspoon turmeric powder
3 cloves of garlic crushed
1 1/2 inch piece of fresh ginger finely chopped
1 tablespoon chilli powder(adjust the amount of chilli powder according to your
1 1/2 table spoon of coriander powder.
2 pounds of boneless and skinless chicken pieces cut into cubes -(you can use whole chicken cut into pieces, this will give a rich flavourfull curry)
Salt to taste
Heat the oil in a heavy deep pan. Add onions, green chili peppers and curry leaves and fry till onions are soft. Stir in turmeric, garlic, ginger, chilli powder, and coriander powder. Simmer for 4-5 minutes, stirring periodically.Put in chicken pieces and stir. Season with salt. Sprinkle in water if necessary. Cover and simmer over medium-low heat for 30 to 35 minutes, until chicken is tender and the sauce has thickened. Stir occasionally to prevent the spice mixture from sticking to the bottom of the pot.