Name: Home style Chicken Curry recipe by Divya Ninan-Eapen at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Chicken - 1 kg; Onions - 4 - Chopped; Tomatoes - 3 Chopped; Garlic Paste - 1 tbsp; Ginger Paste - 1 tbsp; Turmeric Powder - 1 tbsp; Chilli Powder - 1 tbsp; Coriander Powder - 2 tbsp; Coconut oil - 1 tbsp; Curry Leaves - 8-9; Grated Coconut - 1 Cup; Shallots/small onions - 6 peeled and sliced; Green Chillies (slit) - 5; Salt as per taste; For tempering: Shallots - 3 peeled, sliced

Ingredients Serving: 4

Chicken - 1 kg
Onions - 4 - Chopped
Tomatoes - 3 Chopped
Garlic Paste - 1 tbsp
Ginger Paste - 1 tbsp
Turmeric Powder - 1 tbsp
Chilli Powder - 1 tbsp
Coriander Powder - 2 tbsp
Coconut oil - 1 tbsp
Curry Leaves - 8-9
Grated Coconut - 1 Cup
Shallots/small onions - 6 peeled and sliced
Green Chillies (slit) - 5
Salt as per taste
For tempering: Shallots - 3 peeled, sliced

Instructions

Heat some oil. Add the sliced shallots and the curry leaves. When they turn soft and a golden brown, add in the coconut scrapes. Fry until the coconut turns brown. Add in the spice powders and saute for a few minutes. Take this off the h
Take this off the heat and set aside to cool. Once cool, blend the mixture to a thick paste. Meanwhile in a pan, to oil, add in sliced onions and the slit green chillies. Saute until soft and add in the tomatoes followed by the ginger and garlic.
When the oil leaves the sauteed mixture add in the ground paste. Add the chicken and a cup of water and cover and cook until the chicken is cooked. In another pan, heat oil for tempering. Add in the sliced shallots and the curry leaves.
Saute until the shallots are done. Pour this into the chicken curry.

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