Nagore Chicken Curry
Cooked with a combination of aromatic spices,this is a rich and traditional dish from Nagore, a coastal town of South India. The use of coconut milk adds a sumptuous flavor to this dish. A treat for your taste buds!
Cuisine Preparation Time Serves Type
Indian 1 hour & 30 minutes 6 Veg.
FOR THE SPICE MIX
4 tablespoons grated fresh coconut
1 teaspoon black pepper
1 tablespoon cumin seeds (jira)
4 dried red chillies
1 tablespoon coriander seeds (dhania)
1 teaspoon fenugreek seeds (methi)
20 fresh curry leaves
1.5 kg chicken, skinned & cut into big chunks
3 medium tomatoes; chopped
4 medium onions, sliced
6 tablespoons olive oil
½ cup coconut milk
3 green chilies
6 garlic cloves, crushed
½ inch ginger, grated
½ teaspoon turmeric powder
2 teaspoon salt
4 tablespoon coriander leaves; chopped
Heat the kadai, and add all ingredients of the spice mix, except the curry leaves. Saute for 2 to 3 minutes. Now add the curry leaves, and stir for another 30 seconds. Let it cool down, and then grind it into a fine paste.
For making the curry – set a big pan on heat, and add the olive oil.
Add green chilies, and then the ginger and garlic. Stir for a few seconds.
Add the onions and saute till the onions turn transparent. To avoid burning sprinkle little water.
Now add the tomatoes, cover and cook for 10 minutes.
Add the chicken, and cook for 10 minutes.
Finally, add the coconut milk, salt, and coriander leaves. Cover and cook on low heat for 30 minutes.
Pairs best with coconut rice or steamed rice.