Basic Chicken Curry - Naadan Kozhi curry

"Amma, do you have a recipe for the chicken curry you make in your blog?" I was in India - and this request was from my son, in Australia - a very urgent text message. While I was flattered that he even bothered reading my blog, I had to disappoint him and say that I never thought to put it in since it was almost a staple and I assumed everyone knew how to make it.  "Well, I think you must add it in, it makes it easier for me" - was his verdict.  So here it is, the basic chicken curry - or naadan kozhi curry - which means traditional chicken curry.

My son is going through a phase where he loves drummettes more than any other part of the chicken - so I made this for him using drummettes. However, I prefer to make it with an entire chicken - including liver and gizzard. Both my children are not fans of the liver and gizzard, unfortunately, so I have just made it his way.  However, if you are willing to try it, add it in - it adds so much more flavour to the dish.

Ingredients:

2 kilos of chicken drumettes, washed

2 large onions, chopped

2 large tomatoes, chopped or 1/2 a tin of tinned, chopped tomatoes

2 tablespoons ginger garlic paste

1/2 teaspoon turmeric powder

2 - 4 teaspoons of Kashmiri chilli powder ( depending on how hot you want your curry)

2 teaspoons of coriander powder

1 teaspoon garam masala

1 teaspoon poppy seeds

5 - 6 cashewnuts

1/4 cup coconut milk

2 - 3 stalks of curry leaves

a handful of chopped coriander leaves

some black pepper to top off

1 potato, chopped (optional)

2 - 3 tablespoons of cooking oil

Salt to taste

Method:

1. Slice onions and cut crossways - or chop roughly.  Slice green chillies.

2. Heat oil in a large wok, and when the oil is hot, add the onions and green chillies. Saute till the onions start to get brown and reduce in quantity.  Add the ginger garlic paste and continue to saute for a few more minutes till you can see that it is mixed in well with the onions. Add curry leaves and let it release its fragrance.

3. Add the chilli powder, coriander powder and turmeric powder and saute for a few seconds -and then add the chopped tomatoes. Mix well and put the lid on the wok and let it cook.  You will see the oil start to seperate soon - you need to cook it until that time.

4. add the washed chicken pieces and mix in with the spices. Keep the fire on low and let the fat from the chicken start to melt into the pan.  

5. At this stage add 1/2 cup to 3/4 cup water and close the lid. After about 15 minutes, add the chopped potatoes, if using and cook for another 10 minutes till the potatoes are cooked.

6. Pound the poppy seeds and cashew nuts and add this paste to the chicken gravy. Also add the garam masala at this stage.

7. Finish off by adding the coconut milk, black pepper and chopped coriander leaves.  Turn off the flame and check for salt, and add if needed.

Enjoy your chicken curry with steamed rice or chappaties.