Chicken Curry (Village Style)

Chicken Curry (Village Style)

Sunday Special:)



  1. 1 Kilogram Chicken (with bone)
  2. 1 Teaspoon Red Chilli Powder
  3. To Taste Salt
  4. 2 Tablespoons Oil
  5. 1 Curry Leaves Stalk
  6. 1/2 Teaspoon Mustard
  7. 10 Shallot
  8. 2 Tomato
  9. 2 Red Chilli
  10. & 2 Clove Cinnamon Cardamon , (each)
  11. 2 Tablespoons Coriander Seed
  12. 1/2 Tablespoon Cumin
  13. 1/4 Tablespoon Peppercorns
  14. 10 Cloves Garlic
  15. 2 Ginger Slice
  16. 1 Teaspoon Turmeric Powder
  17. 5 Tablespoons Coconut Grated


25 mins
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    Wash and clean the chicken. Add red chilli powder, salt in the chicken and pressure cook for 4 whistles and 10 minutes in low flame.

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    Meanwhile, roast the listed ingredients under "roast & grind" and allow it to cool. Make a fine paste in a mixer grinder. (Dry roast the spices)

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    Heat the oil in a kadai and add mustard. After it splutters, add curry leaves, ground paste and cooked chicken. Add enough water, salt and lid the kadai. Cook in medium or low flame.

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    When the mixture becomes thick, oil will float on the curry; at this stage, switch off the flame. Serve with chapati, rice, idly, dosa or Kitchadi.

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    Reduce or increase coconut and chillies, according to your taste.

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