Nagoor Chicken curry

I enjoy listening in on my kids’ conversations because they’re honest, insightful and at times hilarious. Most other times they’re fighting and I am trying to pull them apart and shut them up.

Nagoor chicken curry

The other day I handed my son one of the new ecofriendly plantable seed pens that my friend Archana gave me.

Yuvan: “What pen is this?”

Me: See, there are seeds at the bottom. You can plant this pen and it will grow into a plant.

Hasini: What fruits will it have?

Yuvan: Pens will grow from it. You can pluck the pens and write with them.

I looked up from what I was reading, looked at his earnest face and cracked up.

This same 7 year old boy also tried to persuade me to give him my old mobile when I told him I was going to upgrade to a new mobile phone. He offered me money from his savings too. He told me he’d use the phone to practice his chess games. I declined the offer. I didn’t manage to sell my old battered phone. Nobody else was ready to buy it.

Nagoor chicken curry

The Nagoor Chicken curry recipe I am sharing today is their favourite.

This Nagoor chicken curry is from Madhur Jaffery’s popular “Curry Nation” book. This is one book I turn to from time to time to find something new to make for Dosai. You can never have too many curry recipes in your repertoire. You’ll need all of them plus more. This curry is absolutely breathtaking – perfectly rounded flavours and fragrant from the freshly ground whole spices. Anything with coconut milk is bound to be gorgeous. This curry has double the coconuty goodness from the grated coconut in the ground masala and the coconut milk added towards the end. This curry is a splendid candidate for Sunday lunches. I’d highly recommend this curry if you want to impress your guests. This Nagoor chicken curry is a definite winner every time.

Nagoor chicken curry
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Nagoor chicken curry
This Nagoor chicken curry is absolutely breathtaking – perfectly rounded flavours and fragrant from the freshly ground whole spices.
  1. Set a thick bottomed kadai on the stove. Add all ingredients under “Masala powder” to the kadai and dry roast for 3-5 minutes on low heat until toasted and fragrant. Transfer the toasted spices to a mixie jar and grind to a fine powder. Set aside.
  2. Keep a coffee mug with boiling water handy.
  3. To a large thick bottomed kadai, add oil. When the oil turns hot, add 2 whole green chillies and fry for half a minute. Add the ginger and garlic paste and fry for 3-4 minutes. Add the sliced onions and fry for about 15 minutes or until soft and golden. Add a little bit of the hot water to prevent the onions from sticking to the pan. Add tomatoes and fry until they turn soft and mushy. Add hot water whenever necessary.
  4. Add the remaining chillies, turmeric powder, salt and the ground masala powder. Fry for 2-3 minutes. Add the chicken and allow it to brown – about 10 minutes. Pour about 2 cups of hot water and stir well. Bring to a boil. Cover and cook for 15 minutes. Add coconut milk, stir well, cover and cook for 15-20 minutes or until the chicken is cooked through. Taste and adjust seasoning. Mix in the chopped coriander leaves. Serve hot with idli, dosai or chappathi.
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