Tuesday, October 1, 2013

Chicken Curry Masala


  • Chicken : 1¼ kg
  • Onion : 3
  • Chopped garlic : 1 Tbsp
  • Chopped ginger : 1 Tbsp
  • Green chilly : 3
  • Tomato : 2
  • Chicken masala : 2 Tbsp
  • Cashew : 15
  • Coconut : 2 Tbsp
  • Mustard : 1 Tsp
  • Shallots : ¼ cup
  • Curry leaves
  • Coconut flakes : ½ cup
  • Dry chilly : 4
  • Water
  • Salt
  • Oil

Clean and cut the chicken into medium pieces. Soak the cashews in hot water for 15 minutes and grind it with grated coconut and little water into a fine paste. Keep it aside. Heat oil in a kadai and saute the sliced onion, ginger, garlic, curry leaves and green chilly. When it turns light brown, reduce the flame and add the chicken masala. Roast it till it is void of its raw smell and put the chopped tomatoes and cook until it turns soft and combine well with the masala. Add chicken into the masala and cook it in high flame for 10 mins and reduce the flame. When it is fully cooked, pour the grounded cashew coconut paste and mix it. Heat it for another couple of mins and remove it from the fire. Season it with mustard, sliced shallots, few curry leaves, dry chilly and coconut flakes.

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  1. yummy chicken masala, lovely pic Tina !!!!

  2. Super chicken curry Tina...vayil vellam varunnu :-) or mayb thats coz I havent made a chicken curry in a while now.... ;-)

  3. Yummyilicious and fingerlicking chicken curry, love to enjoy with a bowl of rice.

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  5. Yummy that looks delicious, i love trying out different curry's and dish's


  6. Looks Lovely!! I an going to try this for sure.