Chicken Gravy and Chops:

  This chicken gravy is very spicy and tasty. The taste will be perfect if we use the whole chicken with bone and skin. This process does not require any marinating. Quick and easy method. Both gravy and chops can be prepared with the same masalas and in less time. We used to say it as Chicken Varutha Curry.

 

Ingredients:

v  1 kg Chicken (With bone & skin)

v  1 Onion chopped

v  2 Tomatoes chopped

v  6 Ginger sliced

v  1 inch of Garlic chopped

v  1 tsp Cumin seeds

v  1 tsp Ani seeds (Sombu)

v  1 tsp Whole Black Pepper

v  5-7 Red chilli dry

v  2 Cloves

v  1 Cinnamon stick

v  1 Staranise                                                                               

v  4 Coconut flakes ( Yield ½ cup of coconut milk)

v  2 tsp Coriander Powder

v  1 tsp Pepper Powder

v  Salt as needed

v  2 tsp Oil

Preparation:

Cut the chicken and soak in turmeric water for few mins. Then wash it again and keep aside.

In a fry pan, add oil and fry all spices. Then add chopped garlic, ginger and onions and fry until the color changes.

Now add the chicken pieces, little salt and cook covered for 5 mins. 

Meanwhile fry the redchilli , cumin, aniseeds, pepper and cool it and dry grind to powder.

**If the chicken gravy needs nice color,U can skip the red chillies and add Kashmiri red chilli powder/cayenne pepper powder**

And grind the coconut pieces and extract the milk alone and keep it ready.

When the chicken is half done, add the tomatoes and cook for few mins covered.

Once the tomatoes are cooked, add the grinded powder, coriander powder and fry the chicken in medium flame.

When the raw smell of masala goes and the oil seperates from gravy, add the coconut milk and leave for 5 more mins in medium flame .

Now take out the gravy from the chicken pieces in a bowl.

To the remaining chicken, add the pepper powder and fry in a high flame for few seconds and switch off.

This thick chicken gravy is a nice side dish for parottas, naan and for rice.

Note:

If U r a busy bee and no time to fry & grind powders, then use the store bought chicken masala powder, coriander powder and red chilli powder instead.

But have the cumin & pepper powder (Homemade) handy always in Non-Veg Kitchen to add an extra taste and flavor.

Increase the amount of onion and tomatoes to get more gravy. No need to add any extra water other than we used to extract the coconut milk.