Fried Chicken Curry

I have a strong inclination towards red meat, and if given a choice, I'd opt for it over chicken. Interestingly, it seems that the collection of chicken recipes here surpasses the combined number of red meat recipes (beef and mutton). It appears that, in the realm of non-vegetarian cuisine, chicken is the unanimous crowd-pleaser.

Here's another chicken curry recipe that complements both rice and roti. This chicken curry is brimming with flavors, and the shallow frying of the cooked chicken pieces adds a delightful texture to the curry. While it pairs well with plain rice, I recommend serving it with some variety rice for an enhanced experience.

I hope you have the chance to try this dish and enjoy it as much as I do.

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Course Side Dish

Cuisine Indian

Servings

Ingredients

700 – 800 gms Chicken (measured after cleaning)
4 small – medium Onion (sliced)
1 – 1.5 tbsp, each Crushed ginger & garlic
1.5 tbsp Kashmiri chilli powder
2 tsp Coriander powder
1/2 tsp Fennel powder
1/2 tsp Turmeric powder
2 medium – big Tomatoes (sliced)
8 – 10 Small / pearl onion (sliced)
2 Green chilli, slit lengthwise (optional)
Curry leaves
Salt
Oil (I used Coconut oil)

Instructions

Heat 1 tbsp oil in a pressure cooker. Add sliced onion and cook till it browns.
Add crushed ginger & garlic. Cook for 3-4 mins, till the raw smell goes.
Add kashmiri chilli powder, coriander powder, turmeric and fennel powder. Cook for 3-4 mins, till the raw smell goes and oil starts appearing. You may add 1-2 tbsp water to bring together the masala.
Add sliced tomatoes and salt. Cook till it becomes soft.
Add cleaned chicken pieces and mix well. Make sure the chicken pieces are coated with masala.
Add 1 1/4 cup water, bring it to boil. Close the cooker and put the weight on. Pressure cook till 1 whistle, on highest flame. Reduce flame to lowest and cook for 5 more mins. Switch off the gas and let pressure drops completely.
Separate the gravy and chicken pieces. In a deep and wide pan, heat 2 – 3 tbsp oil. Shallow fry the chicken pieces, till it becomes a golden brown color.
In the same pan (add oil, if required), add sliced small onion, green chilli (if using) and curry leaves. Fry it till it becomes golden.
Add the gravy to this and cook it for 5-7 mins, till it reduces a bit.
Add fried chicken pieces to this and mix well. Make sure the chicken pieces are covered with gravy. Cover and cook on lowest flame for 5 mins. Switch off the gas and let the curry rest for half an hr, before serving.