Chicken Curry - Cellu


Recipe by Cellu



Ingredients:
5 tbsp fresh grated coconut, or 4-6 tbsp powder mixed in 1 cup of lukewarm water
2 potatoes (peel and slice)
salt to taste

To cook with the chicken
1 kg chicken
oil as needed
½ tsp turmeric powder
3 medium onions (sliced, to brown in oil before adding chicken to cook)

To grind:
1 small ball tamarind or 1 1/2 tsp tamarind paste
1/2 tsp turmeric powder 
5 tbsp grated coconut
3 onions (sliced and lightly browned in oil)

Lightly roast the below ingredients individually and then grind to a fine paste with the above:

4-5 small round chillies (motwi mirsaang)
4 tsp peppercorns
3-4 tsp jeera
2 tsp urad dal
1/2 tsp fenugreek/methi seeds 
1 tsp khus-khus (optional)

To garnish:
1 onion (sliced and browned well)
ghee

Steps:
  1. Wash and cut the chicken to medium size pieces.

  2. Heat oil. Add sliced onions and when brown, add chicken pieces and a little water to begin cooking on slow fire.
  3. Add salt and turmeric powder, and for 15-20 minutes continue to cook. Halfway through, add a few pieces of peeled and sliced potato pieces.

  4. In the meantime, on low flame, lightly roast the spices individually - red chillies, peppercorns, jeera, urad dal, methi seeds, khus khus) till you get a nice aroma. Add drops of oil, if needed, while roasting. 
  5. Lightly brown the sliced onions in little oil for grinding. Keep aside for a few minutes so that it all cools off. 
  6. Add the roasted ingredients together with tamarind, turmeric powder, fresh grated coconut, browned onions and a little water to a mixie jar and grind to a fine paste.

  7. Add the finely ground masala paste to the chicken.
  8. Add salt to taste. Continue to cook chicken till fully done. Keep the curry a bit thick for best taste.
  9. If desired, add coconut milk to make the curry lighter/thicker/less strong/more creamy (adjust coconut milk to the desired consistency) 

  10. Heat ghee. Add a sliced onion and fry till brown. Garnish on top of the curry with additional seasoning.
  11. ENJOY!

    Notes:
    • With slight variations, this curry is based on Veera’s original Chicken Curry recipe.