Nellai Chicken Curry Recipe | Amma's Chicken Gravy | Chicken using Coconut masala

Here is my favorite chicken of all time. Loaded with flavor and completely delicious. As a child, no matter where I was or what I was doing, I would find myself drawn to the kitchen as soon as the aroma of the gravy wafted through the air. It's a common sentiment to adore one's mother's recipes, given that we've been enjoying her cooking since childhood. However, I genuinely assure you, this ranks among the finest chicken recipes I've ever encountered.

You can relish this recipe alongside rasam and paruppu kuzhambu, but personally, I find nothing more satisfying than this flavorful gravy. Moreover, it's quite common for people to indulge in extra dosa servings when paired with this delectable chicken dish. Give this recipe a try and share your feedback in the comments section. Happy cooking!

Nellai Chicken Curry Recipe

Ingredients:

Chicken - 3/4 kg

Small Onion - 1 cup

Tomato - 1, small

Chicken masala - 2 tsp

Coriander powder - 2tblspn

Ginger garlic paste - 1 tblspn

Curry leaves - 2 sprigs

Turmeric - 1/4 tsp

Salt - to taste

Gingely oil / Nallenai - 50ml

To grind paste1:

Small onion - 10

Red chilli - 15

Cumin - 1/2 tsp

Fennel seeds - 1/2 tsp

Paste2:

Coconut - 1 cup

Method:

Clean the chicken pieces and keep it aside.

Grind the ingredients given under paste 1 and paste 2 separately. Chop 1 cup of onions and set aside.

Heat oil in a Kadhai, add mustard seeds. When mustards starts to splutter, add curry leaves.

Add the chopped onions and sauté for few minutes. When onion turns golden brown, add the chopped tomato.

After a minute, add the cleaned chicken pieces and ginger garlic paste. Mix them well.

After 2-3 minutes add chicken masala and coriander powder. Stir well to combine. Add the ground paste 1(onion,chilli,fennel seeds, cumin).

Now add turmeric, salt and 2 cups of water. Cover and cook until chicken is cooked well. You can add some curry leaves.

When chicken is cooked, add ground coconut masala. Cover and cook for 5 minutes, remove from flames. Do the tempering and pour over the chicken and mix them properly.

Serve with hot rice, idly and dosa.

Note:

• One small tomato will suffice this gravy. Otherwise it will become sour.
• Avoid big onion as it gives a sweet taste.
• I forgot to add potato, so Add a potato immediately after adding chicken.
• You can add more water if you want it to be watery. But thick gravy tastes better.
• If you pressure cook this just add 3/4th cup of water to cook chicken. Chicken leaves some water while cooking.
• For pressure cooker method, do everything except the last step. And in a kadai, mix the cooked chicken with the coconut masala for 5 minutes.

 Pictorial:

Keep all your ingredients ready

Wash and clean the chicken

Grind red chilli, fennel seeds, cumin and onion into a smooth paste

Heat oil in a pan, add mustard seeds, curry leaves

When mustards starts to crackle, add onion

Once onion  turns golden brown, add chopped tomatoes

After a minute, add the chicken pieces and mix well. Chicken leaves water and it will be cooked in it

Add ginger garlic paste

coriander powder

and chicken masala. Combine everything together

Add ground chilli onion paste

Mix well

Add turmeric, salt, curry leaves and little water. Cover and cook until chicken becomes soft and tender

Grind coconut into a fine paste

When chicken is cooked, add ground coconut

Cook for 5 minutes and switch off the flame

Temper with mustards, shallot and curry leaves and pour on the top

Its ready. Enjoy!