Chicken curry

This dish can be cooked as a curry to be served with rice or can even cooked as a thick gravy to go with naans or chapati. If you do not want a curry to go with rice then simply go easy on the water. I used boneless chicken because that is what I had. You can use chicken with bone which enhances the flavour of your curry. Chicken with bone always makes a better gravy, if you are cooking chicken with bone use the same ingredients for one kilo chicken.

Here is something for you to keep in mind – Chicken with bone is always flavourful as the flavours of the bone enhance the curry. How you cut your chicken also determines the overall cooking time of the dish. The bigger the pieces the longer the cooking. Let chicken cook on a slow flame for about twenty to twenty five minutes after having introduced the chicken to the dish. Remember also that the flesh of the chicken cooks the best around the bone and when cooked begins to leave the bone and fall off. overcooked chicken is stringy to eat. 

Chicken 600 grams boneless
Onions – two sliced or 200 grams
Tomato – one
Coconut – 1/2
Curry leaves – two sprigs
Meat masala – 3 heaped tablespoons (see below for the link)
Green chillies – 2 (you can use more if you want it super hot)
Ghee – one tablespoon
Oil – as required
Salt as required

For meat masala see link http://www.pottypadre.com/home-made-meat-masala/

Method
Clean and cut the chicken breast into bite sized dices. Grind the coconut with the tomato. You may have to add a little water wile grinding. In a pot heat oil and fry the curry leaves, remove and set aside. Now add the sliced onions and fry till golden brown. When done add the meat masala (three heaped tablespoons) and cook this with a cup of water till the water evaporates eighty percent and the oil begins to float on the side.

Now add the the coconut and tomato mixture and stir it all in. Add a cup of water bring this boil and drop the heat. Let this cook on simmer for ten minutes. Add the chicken and mix it in the gravy. Again bring the dish to boiling point and then drop the heat to simmer. Cover the dish and let this cook for twenty minutes on simmer. Turn off the gas and infuse the slit green chillies. Garnish with the curry leaves you had set side.

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