Chicken Gravy for chapathi and rice

Chicken Gravy for chapathi and rice

This is one of my easiest and favourite chicken curry recipe. This recipe I learnt from my mom when I was in university probably and the first official recipe I learnt from her like properly.

Every time I make this the house smells so good and it feels nostalgic. Those days when Sundays were the only days we ate meat and it was either my mom’s (read family favourite) mutton kuzhambu and idli for breakfast or chicken curry for lunch. 

Happy to share this recipe on the blog ! Hope you like it.

chicken gravy for chapathi and rice

What you’ll need :

  • Oil 2-3 tbsp
  • Chicken 500 gms 
  • Tomato 1 large ( roughly chopped)
  • Onion 1 medium size ( finely chopped )
  • Curry leaves 4-5 
  • Cinnamon stick 1 inch 
  • Cloves 4-5 no.s
  • Star anise 1 no.
  • Cardamom  2-3 pods
  • Bay leaf 1/2 
  • Water 1 + 1/2 cup 
  • Salt to taste 
  • Red chilli powder 1 and 1/2 tbsp 
  • Corriander powder 2 tbsp 
  • Garam Masala 1 tsp 
  • Green chillies 3 no.s
  • Turmeric powder 1/4 tsp 
  • Ginger garlic paste 1 tbsp

How to make it

  1. First wash and chicken and cut them into medium sized pieces
  2. In a pressure pan, heat some oil, and add the whole spices )bay leaf, cloves, star anise, cardamom pods, cinnamon stick and curry leaves. Sauté for a few mins in hot oil.
  3. Next add in the chopped onions and salt and cook until the onions are nicely browned. 
  4. Next add in ginger garlic paste and sauté until the raw flavors are gone. 
  5. Next add in the masala powders, corriander,red chilli and turmeric and sauté til the masalas are cooked and the mixture looks dry. 
  6. Next add in the chicken pieces, and salt required for the chicken and toss it well so the masalas coats all the chicken pieces.
  7. Next add in the roughly chopped tomatoes and cover and cook in medium flame until the tomatoes are softened. Once softened, mash it with your spatula and mix it in.
  8. Cover and cook on medium flame for 5-10 minutes for the chicken to release its juices and blend with the masalas. 
  9. Once the chicken pieces has lost all its pink, and looks cooked half way, Add water. You can adjust the consistency of the water as required. Roughly we want all the chicken pieces to be almost covered. 
  10. Bring the curry to a gentle simmer and cover and cook until all the chicken pieces are cooked and is soft and tender. Alternatively you can pressure cook it for about 4-5 whistles.
  11. Check with a fork if all the chicken pieces are cooked through. 
  12. Open the lid and sprinkle some garam masala and let it cook on medium flame for the curry to thicken a bit. 
  13. Check for salt and adjust if you need more. 
  14. Garnish with some fresh curry leaves and serve it hot with dosa or chapati or rice.

Check out Green chicken Curry recipe

Chicken Gravy for chapathi and rice

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: brunch, dinner, Main Course, Side Dish
Cuisine: Indian
Keyword: curries, easy chicken recipes, onepot recipes

Equipment

  • pressure cooker or a pot, chopping boards, knives, spatula

Ingredients

  • 2-3 tbsp Oil
  • 500 gms Chicken
  • 1 large Tomato roughly chopped
  • 1 medium size Onion finely chopped
  • 4-5 Curry leaves
  • 1 inch Cinnamon stick
  • 4-5 no.s Cloves
  • 1 no. Star anise
  • 2-3 pods Cardamom
  • 1/2 Bay leaf
  • 1 + 1/2 cup Water
  • Salt (to taste)
  • 1 and 1/2 tbsp Red chilli powder
  • 2 tbsp Corriander powder
  • 1 tsp Garam Masala
  • 3 no.s Green chillies
  • 1/4 tsp Turmeric powder
  • 1 tbsp Ginger garlic paste

Instructions

  • First wash and chicken and cut them into medium sized pieces
  • In a pressure pan, heat some oil, and add the whole spices )bay leaf, cloves, star anise, cardamom pods, cinnamon stick and curry leaves. Sauté for a few mins in hot oil.
  • Next add in the chopped onions and salt and cook until the onions are nicely browned.
  • Next add in ginger garlic paste and sauté until the raw flavors are gone.
  • Next add in the masala powders, corriander,red chilli and turmeric and sauté til the masalas are cooked and the mixture looks dry.
  • Next add in the chicken pieces, and salt required for the chicken and toss it well so the masalas coats all the chicken pieces.
  • Next add in the roughly chopped tomatoes and cover and cook in medium flame until the tomatoes are softened. Once softened, mash it with your spatula and mix it in.
  • Cover and cook on medium flame for 5-10 minutes for the chicken to release its juices and blend with the masalas.
  • Once the chicken pieces has lost all its pink, and looks cooked half way, Add water. You can adjust the consistency of the water as required. Roughly we want all the chicken pieces to be almost covered.
  • Bring the curry to a gentle simmer and cover and cook until all the chicken pieces are cooked and is soft and tender. Alternatively you can pressure cook it for about 4-5 whistles.
  • Check with a fork if all the chicken pieces are cooked through.
  • Open the lid and sprinkle some garam masala and let it cook on medium flame for the curry to thicken a bit.
  • Check for salt and adjust if you need more.
  • Garnish with some fresh curry leaves and serve it hot with dosa or chapati or rice.

Notes

If you want to thicken gravy, you can simmer the curry for 10 minutes on medium flame without a lid. 

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