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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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