Today I am sharing a quite easy chicken recipe with the taste of South India. There are many recipes on the net of chicken curry, but this one is a big hit in our family as it has been adapted to our tastes (not too spicy hot and not too much garlic). Feel free to modify it to the taste of your family.
- Chicken: 1 kg (washed, cut into bite sized pieces)
- Turmeric powder: 1 tbsp
- Coriander powder: 1 tbsp
- Cumin powder: 1 tbsp
- Red Chili Powder: 1 1/2 tsp
- Onion: 2 (large, finely chopped)
- Ginger: 1 cm piece
- Garlic: 1 clove
- Tamarind paste: 3 tsp
- Curry leaves: 4
- Tomato pulp: 1 can
- Coconut milk: 200 ml
- Coriander leaves: 4 (for garnish)
- salt to taste
- Oil: 2 tbsp
- Marinate the chicken in turmeric powder and lemon juice for 10 minutes.
- Heat oil in a pot, add coriander powder and cumin powder and simmer for 1 minute. Add chopped onions, ginger and garlic and sauté for 4 minutes.
- Add the marinated chicken and cook on high heat for 4 minutes, mixing once in a while.
- Reduce to medium heat, add salt and red chili powder and mix well. Add 1 1/2 cups water, tomato pulp, tamarind paste and curry leaves and mix. Bring to a boil, reduce flame and cook for 13-14 minutes.
- Finally add coconut milk and cook on medium flame for 3-4 minutes. Turn off heat and garnish with fresh coriander leaves.
- Serve hot with white steamed rice.
This recipe is great for the slow cooker: once you have sauté the onions and the spices, add the chicken and then cook it in the slow cooker on high for 3 hours. The chicken becomes so tender that you can break it with the fork!