Chicken chatti curry ( Village style chicken curry )
Step 1
Ingredients
- Coconut oil – 2 to 3 tbsp
- Fresh coconut – ½ cup (chopped)
- Shallots – 1 cup
- Ginger – 1 tbsp (finely chopped)
- Garlic – 1 tbsp (finely chopped)
- Coriander powder – 2tbsp
- Red chilli powder – 2 to 3 tbsp
- Turmeric powder – ½ tsp
- Fennel powder – 1 tbsp
- Garam masala – 1 tbsp
- Curry leaves – few
- Water – 1 cup
- Tomato – 3 nos (sliced)
- Chicken – 1 kg (small cuts)
Preparation
In an earthen pot, add oil and when the oil heats up, add the chopped coconut- saute for a while. Then add ginger, garlic, shallots, sprinkle some salt and saute till light brown. Then add coriander powder – saute for few second. After that add red chilli powder, fennel powder, garam masala powder, curry leaves and saute till fragrant. Add water and salt as needed to it. Add the tomatoes, mix and cook till they are mashed well. Now add chicken and curry leaves – mix well and cook with cover over low flame.
Step 2
Ingredients
- Fresh coconut – ½ cup (grated)
- Black pepper corns – 1 tsp
- Water – ¼ cup
- Coconut oil – 3 tbsp
- Mustard seeds – ½ tsp
- Fenugreek seeds – ½ tsp
- Dried Red chilly – 4 Nos (chopped)
- Curry leaves – few
- Shallots – 10 nos (chopped)
Preparation
Grind coconut and black pepper corns to fine paste by adding water. Into a heated pan add 1 to 2 tbsp of oil. Once the oil is hot add mustard and fenugreek seeds. When the seeds start to pop, add dried red chilly, curry leaves and shallots. Saute till onions are brown. Turn off the flame, add the ground coconut paste and mix well. When the chicken (step 1) is cooked well and the gravy is thickened add the tempered coconut paste and mix well. Cover and cook for 2 to 3 minutes. Finally garnish with curry leaves and pour a tablespoon of coconut oil after turning off the flame. Serve hot with rice, roti, mashed tapioca etc.
Refer detailed step by step cooking video below