This is a delicious and easy to make authentic south Indian curry. This chicken curry is so flavorful with the freshly grounded masala and I have used chicken drumstick here for making this curry. Do try and enjoy to accompany as a side dish for Rice or Rotis.
Chicken drumsticks – 8 no’s
Green chilies – 2 no’s slit
Onion – 2 medium chopped
Curry leaves – 2 springs
Tomato – 1 chopped
Garlic – 4 -5 no’s peeled
Ginger – 1/4 inch chopped
Turmeric – 1/4 tsp
Kasuri methi – 1/4 Tsp
Coconut paste – 1/4 cup
Oil – 3 tbs
Salt to taste
Ingredients to fry –
Dry Chilies – 6 -7 no’s
Coriander – 2 Tsp
Cumin – 1/2 tsp
Pepper – 1/2 Tsp
Fennel seeds – 1/2 tsp
Clove – 2 no’s
Cinnamon – 1
Rinse chicken, drain the water completely. Take chicken in a bowl, add turmeric and salt, toss it well and set aside for 30 min.
Keep all the other ingredients handy,
Heat a shallow pan by adding 1 tsp of oil in it, when it is hot fry all the ingredients to fry.
Fry until light brown in a medium flame. Allow it to cool, then grind it to a fine paste and keep ready, then grind 3 tbs of grated coconut to a fine paste and keep ready.
Heat 3 tbs of oil in a heavy bottomed pan, when it is hot add chopped ginger garlic saute until the raw smell gets evaporated, add onion curry leaves saute until it turns translucent, then add tomato fry until it becomes soft.
Add chicken pieces, fry for 2 min
Add grounded paste, fry for 2 min, add 1 cup of water, cook covered for 10 to 15 min, keep sauteing in between.
When chicken is almost done, bring the curry to thick in consistency (not watery) then add coconut paste.
Cook it for 5 min, add kasuri methi, remove from the flame.
Enjoy Chicken Drumstick curry, Serve hot as a side dish for rice, roti, or as a side dish for Biryani.
If you cook in a pressure cooker, cook it for 1 whistle after adding the ground paste.