Restaurant Style Chicken Curry

Course: side dish, lunch, dinner

Cuisine: Kerala, Indian, South Indian

Keyword: reasturant style chicken curry recipe, how to make kerala restaurant style chicken curry recipe, kerala hotel style chicken curry recipe, chicken curry with gravy recipe

Servings: -6

Author: Maria Jose

Restaurant Style Chicken Curry is a flavor packed chicken curry based on the chicken curry usually served in Indian restaurants. It pairs well with rice and roti.

Print Recipe

Ingredients

950 gms Chicken after cleaning, cut into small-medium size pieces
3 med - large Onion finely sliced
1 - 1.5 tbsp Crushed / grated ginger and garlic each
1/2 tsp Turmeric powder
2 tsp Chilli powder
2.5 tsp Coriander powder
1/2 tsp Garam masala
1/2 tsp Fennel powder
1/2 tsp Pepper powder
1 big Tomato chopped
1.5 cups Medium thick coconut milk
1/2 cup Thick coconut milk
Salt
Oil

To temper

1/2 tsp Mustard seeds
6 Small / Pearl onion sliced
Curry leaves
Ghee / oil I used coconut oil

Instructions

Heat oil in a deep pan. Add finely sliced onions and cook till it turns golden brown. Add crushed/grated ginger garlic and cook for 2-3 mins or till the raw smell goes.
Add turmeric, chilli, coriander, fennel, pepper powder and garam masala. Mix well. Cook till the oil appears, around 2-3 mins. Add chopped tomatoes and salt. Mix well. Cook till the tomatoes becomes soft. Let it cool for sometime.Grind the masala to a smooth paste by adding 1-2 tbsp of water.
In the same pan, add some more oil and add cleaned chicken pieces. Mix well. Cook till the chicken pieces start changing colour. Add the ground masala. Mix well and make sure the chicken pieces are coated well with the masala and cook for 3-4 mins.
Add medium thick coconut milk and give a stir. Cover and cook till the chicken is done. Add thick coconut milk and stir. Cook for 5-7 mins. Remove from fire.
In another pan heat oil/ghee and splutter mustard seeds. Add sliced small onion and curry leaves. Cook till the onions turn golden brown. Add this to the chicken curry and serve hot.

Notes

I used coconut oil, but you can use ghee or refined oil also. The gravy tends to thicken as the curry rests, so adjust the consistency of the curry accordingly. It pairs well with ghee rice/pulao/roti/appam etc; You can also add cashew paste to make it more creamier. Soak 1-2 tbsp of chopped cashews in 2 tbsp hot water for 10-15 mins. Grind it to a smooth paste. Mix the cashew paste with thick coconut milk and add it to the curry.