The spices used in the recipe gives the chicken a nice depth of flavor and the dry roasting technique added a nice crispy texture. The recipe is easy to follow and the ingredients are readily available at the local grocery store. This recipe doesn’t require any added oil, making it a healthier option. The chicken is perfectly cooked and the sauce has the perfect balance of sweet and spicy.
Dry Roasted Chicken Curry
This is another one of those chicken curries that was created in an attempt to prepare chicken curry with a different taste. Even though the ingredient list looks a bit lengthy, it is not a difficult dish to prepare. Especially for me quick is always the key. With the added aroma of dry roasted coconut and whole spices and the richness of cashews it reserves its spot for any special occasion.
Ingredients
- 3 tbsp Oil
- 1 Onion 3/4 lbs – finely chopped
- 2 tbsp Ginger Garlic Paste
- 2 Tomato 0.3 lbs – chopped
- 1/2 tsp Turmeric Powder
- 4 tsp Chilly Powder
- 1 tbsp Coriander Powder
- 2 tsp Fennel Powder
- 1 tsp Garam Masala
- 2 pounds Chicken
- 1 to taste Salt to taste
- 1 cup Water
- 15 Cashews
- 1-2 twigs Curry Leaves
For Grinding
- 3/4 cup Grated Coconut
- 6 Cloves
- 3 sticks Cinnamon 1" sticks
- 6 Cardamom
- 1 tsp Chilly Powder
- 1/4 cup Water
- 1 twig Curry Leaves
Instructions
- Soak the cashews in water for 30 minutes.
- Dry roast the coconut in a pan until it is almost brown along with the curry leaves (1 twig).
- Add cloves, cinnamon and cardamom to the coconut and roast for a few minutes and turn off the stove.
- Add the chilly powder and mix well for a few minutes and let the coconut mixture cool.
- Heat oil in another pan and add chopped onions when the oil is hot.
- Saute the onions until it is transparent and just starts to brown.
- Add the ginger garlic paste and chopped tomato to the sauteed onions and saute until the tomatoes are mushy and oil starts to clear out.
- Now add the powders – turmeric, chilly, coriander and fennel – to the sauteed onion mixture and mix for 2-3 minutes.
- Now add the small curry sized chicken pieces to the masala and mix well.
- Add salt to taste and garam masala to the chicken and mix it.
- Close the pan and cook until the chicken is 3/4 done. No water is needed. Keep stirring in between.
- While the chicken is cooking, grind the cooled coconut mixture into a smooth paste with 1/4 cup of water.
- Add the ground mixture to the 3/4th done chicken and add 3/4 cup water and let it cook completely.
- Grind the soaked cashews with 1/4 cup of water to a smooth paste and add it to the chicken. Adjust the water if needed.
- Turn off the stove in 3-5 minutes and garnish the curry with curry leaves.
Dry Roasted Coconut Chicken Curry
With the added aroma of dry roasted coconut and whole spices and the richness of cashews it reserves its spot for any special occasion.
Check out this recipe
