Chicken curry for idli
Spicy, flavorful and a lip-smacking combo for idlis or dosas
Servings 2 people
Ingredients
For Marination
- 300 g chicken (Bone-in)
- ½ tsp red chilly powder(or as needed)
- a pinch turmeric powder
- salt as needed
For the spice powder
- 1 tsp black peppercorns
- ½ tsp cumin seeds
- ½ tsp fennel seeds (sombu)
To grind
- ¼ cup grated coconut(25 g)
- 1 tsp roasted gram dal (pottukadalai)
Rest of the ingredients
- 100 g shallots (approx 30 nos)
- 1 medium-sized tomato
- 1 green chilly
- 4-5 cloves garlic
- a small piece of ginger
- a few curry leaves
- 1" piece cinnamon
- 1 green cardamom
- 2 cloves
- 2 tbsp oil
- 1 tsp coriander powder
- 1 tsp chilly powder(or as needed)
- ½ tsp sugar
- salt as needed
- 2 cups water
For garnishing
- 1-2 tsp ghee(optional)
- finely chopped coriander leaves
Instructions
- Clean, wash and marinate the chicken with the items given under "for marination" for at least half an hour
- Chop the onions, the chilly, the tomatoes and crush the ginger and garlic to a paste.
- In a pan take 2tbsp oil, add the cinnamon, cardamom, and cloves. Next add the sliced onions, chilly, curry leaves, and the sugar and saute till the onion browns up a bit.
- Then add the ginger-garlic paste, saute well and add the chopped tomato and half tsp of salt. Saute till the tomato becomes mushy and oozes out oil.
- Now add the marinated chicken and give it a good mix. Add the coriander, chilly powder, turmeric powder, and salt as needed. Saute for 2-3 minutes and add 2 cups water and let the chicken completely cook.
- In the meantime, dry roast the items given under 'for the spice powder" and roughly crush it using the mortar and pestle. Add this powder to the boiling curry.
- Next, grind the coconut and dal to a smooth paste using water and add this also to the curry.
- Taste test and add more spices as needed. Turn off the flame once the chicken is cooked thoroughly and the curry reaches the required consistency.
