A flavorful spicy chicken curry made with a variety of spices and coconut milk, perfect for outdoor cooking. This dish combines crushed spices, sliced vegetables, and chicken cooked until tender in a rich sauce.
1: Crush together cardamom, cloves, cinnamon, pepper, and fennel seeds.
2: Crush together pearl onion, ginger & garlic, and green chilli.
3: Heat 2 tbsp oil in a deep and wide pan.
4: Add the crushed whole spices (cardamom-fennel seeds).
5: Add sliced onion and cook until it browns.
6: Add the crushed small onion, ginger & garlic, and green chilli. Cook for 3-4 mins or until the raw smell goes.
7: Add sliced tomato, curry leaves, and salt. Cook until the tomato becomes soft.
8: Add kashmiri chilli powder, coriander powder, and turmeric powder. Cook for 3-4 mins until the raw smell goes and oil starts appearing.
9: Add 1-2 tbsp hot water to bring together the masala.
10: Add cleaned chicken pieces. Mix well, ensuring the chicken pieces are coated well with the masala.
11: Once the chicken starts changing color, add medium thick coconut milk. Bring it to a boil.
12: Reduce the flame to the lowest, cover, and cook for around 25 mins or until the chicken is done.
13: Add thick coconut milk and mix gently so that it’s incorporated well into the curry. Continue cooking on the lowest flame for 5 mins.
14: Meanwhile, heat 2 tsp oil in a small pan and crackle the mustard seeds.
15: Add sliced pearl onions, curry leaves, and dry red chilli. Once it browns, add it to the curry.
16: Cover the dish and let it rest for 15-20 mins for the flavor to settle in.
