This is my mom’s chicken curry recipe . Cooked

with coconut milk.

I have posted my mom’s spice powder recipe

before and here’s the link https://calinskitchen.com/2019/09/07/moms-chicken-spice-powder/

This has to be used in this curry.

A word about it’s speciality is …..once my mom

adds this spice powder in meat curries,the

aroma immediately activates your taste buds.

So do try and post in your comments!

Can be served with rice ,any rotis , string

hoppers, hoppers..,

INGREDIENTS

1 kg chicken

2 potatoes

2 onions chopped

3 slit green chillies

1 tomato

1 tblsp ginger garlic paste

1/4 cup vinegar / tamarind extract

1 tbsp pepper powder

1 tsp cummin seeds

1 tsp saunf ( perumjeeragan)

1/2 tsp red chilli powder

1.5 tbsp coriander powder

1 cup thick coconut milk

2 cups second and third extracts of coconut milk

2 tsp spice powder (garam masala powder)

For tempering

2 tbsp coconut oil / sesame oil

1 tsp mustard seeds

1 tsp saunf

1/2 tsp cummin seeds

A small piece cinnamon

3 cardamons

3 cloves

Curry leaves

METHOD

Heat oil , add the ingredients listed for

tempering .

Next add onions , and when it turns brown,add

the tomato , ginger garlic paste , salt and green

chillies.

After 5 minutes add the chicken,the spices ,

potato,vinegar and stir well.Allow to cook for

another five minutes and add the thin coconut

milk.Cover and cook till potatoes are tender .

Now add the thick coconut milk extract,the

spice powder and cook on a low flame for 10

minutes and remove from fire.

This curry can be made thicker like a masala.

Any other meat can be made with the same

recipe.