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Chicken, Indian, Non veg, Side dish for idli,dosa

2 in 1 chicken curry-Mom-in-Law’s recipe

After a long time I post a non -veg recipe in this space.2 in 1 Chicken curry -Mom in law’s recipe is one of the most made non veg dish in our home.As the name says,this is my Mom in laws recipe and my husband’s favorite.(it’s obvious,right).I call this 2 in 1 Chicken curry because from one curry you make,you get a curry for rice and a chicken fry.Another reason is you can follow the same recipe to make Mutton or Lamb curry.

2 in 1 Chicken curry

This recipe is new to me when I went my husband’s home after marriage.In India,when two people gets married,it’s marriage between two families and culture.In our case, its totally different habits and everything.When I saw they used channa dal,urad dal,rice and other things,it was surprise for me.I was skeptical about the taste.But it was good.We in our home never tried this type of chicken curry.But after coming to my husband’s home this recipe became a part of our unavoidable menu.

2 in 1 chicken curry

After marriage when we moved to Chennai,when ever I make chicken he used to say “It’s not like my Mom make”.I think most wife’s use to hear this dialogue.I got fed up with that (still he used to say sometimes) and determined to learn that from my Mom in Law.Now when I make this he says “OK,you are nearing my Mom’s taste”(at-least he is accepting that).

Though I make this often nowadays I couldn’t get decent pictures.You know I have already taken three photo shoots for this particular recipe but not satisfied with the pictures.The one I took now seems better than the previous.I hope you too agree with that.You don’t be scared seeing the long ingredient list and method.Once you got all ingredients,its actually easy.This goes well with rice,Idli,Dosa or even with Chapathi.Hope you will give a try and let me know your feedback .

Other Chicken Recipes you can check in this space are

 

Chicken fry

Pepper chicken curry

Chicken soup

INGREDIENTS

Chicken – 1 1/2 lb

Mustard seeds – 1/2 tsp

Curry leaves – few

Turmeric powder – 1/4 tsp

Onions – 2 tbsn chopped

Tomato – 1 tbsn chopped

Salt – as required

Oil – 1 tsp

To roast and grind

Jeera seeds – 1 tsp

Pepper corns – 1/2 tsp

Dry red chillies – 4 or 5

Coriander seeds – 3 tbsn

Cinnamon stick – 1/4 inch

Cloves – 2

Fennel seeds – 1/2 tsp

Khus Khus – 1/2 tsp

Channa dal – 1 tsp

Roasted channa dal – 1 tsp

Rice – 1/4 tsp

Ginger – 1/2 inch

Garlic pods – 3

Curry leaves – few

Shallots – 6 or 7

Tomato – 1 medium sized cut into four

Coconut – 1/2 cup grated

Oil – 1 tsp + 1 tsp+ 1 tsp

For Chicken fry

Mustard seeds – 1/2 tsp

Channa dal – 1/2 tsp

Onion – 1/2 cup chopped

Tomato – 1 small chopped

Chicken masala – 2 tsp

Pepper powder – 1 tsp

Salt – as required

Curry leaves – few

Coriander leaves – few

Oil – 1 tsp

METHOD

For Chicken Curry

  • Cut the chicken to small pieces.Wash it thoroughly and keep aside.
  • In a wide pan,add 1 tsp oil. Roast all ingredients till golden under “to roast and grind” except shallots ,tomato and grated coconut.Keep aside.
  • In the same pan ,add another  tsp oil and  roast shallots.When it turns golden add tomato.When its skin shrinks remove shallots and tomato in a separate plate.
  • In the same pan, add 1 tsp oil and roast grated coconut till golden.
  • When these all cool down,blend all except tomato to smooth paste.At last add tomato and blend again.
  • Heat 1 tsp of oil in a pressure cooker.
  • Add mustard seeds.When it crackle, add onions and curry leaves.Then add tomato.
  • When it becomes mushy add chicken pieces and turmeric powder.
  • Mix well.Let it cook for 2 minutes.
  • Then add the ground coconut paste with required water and salt.At this stage, it should be watery because when its cooked,it gets thickened. So add water accordingly.
  • Cook till 3 or 4 whistles.
  • When pressure released, open the lid and remove the chicken pieces in a bowl using a slotted spoon.
  • Gravy is ready now.

 

For Chicken fry

  • Heat oil in a wide.Crackle mustard seeds.Add channa dal.
  • When it turns golden,add chopped onions and curry leaves.
  • When onions turns golden add tomato.
  • When it turns mushy,add chicken masala powder and saute’till raw smell goes.
  • Add the strained chicken pieces and mix thoroughly.
  • Add salt if needed.
  • Saute’ it till the chicken mixes with masala and becomes dry.
  • Add coriander leaves and switch off.
  • Serve with rice.

2 in 1 chicken curry

NOTES

  1. You can follow the same recipe and method to make lamb or mutton curry.The only thing to keep in mind is to leave 8 or 9 whitsle while cooking mutton.
  2. Add or reduce dry red chilli as per your requirement.
  3. For Chicken fry you can add chilli powder and pepper powder for more spicier version.
  4. This curry goes well with rice,idli,dosa or chapati.
Print
2 in 1 Chicken curry-Mom-in-Law's recipe
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 
Course: Main Course
Cuisine: Indian
Servings: 4 people
Author: Lathiya Shanmugasundaram
Ingredients
  • 1 1/2 lb Chicken
  • 1/2 tsp Mustard seeds
  • 1/4 tsp Turmeric powder
  • 2 tbsn Onions chopped
  • 1 tbsn Tomato Chopped
  • Curry leaves few
  • Salt as required
  • 1 tsp Oil
To Roast and Grind
  • 1 tsp Jeera Seeds
  • 1/2 tsp Pepper corns
  • 4 nos Dry red Chillies
  • 3 tbsn Coriander seeds
  • 1/4 inch Cinnamon stick
  • 2 nos Cloves
  • 1/2 tsp Fennel seeds
  • 1/2 tsp Khus khus
  • 1 tsp Channa dal
  • 1 tsp Roasted Channa dal
  • 1/2 tsp Urad dal
  • 1/4 tsp Rice
  • 1/2 inch Ginger
  • 3 nos Garlic pods
  • Curry leaves few
  • 6 or 7 nos Shallots
  • 1 no Tomato medium sized
  • 1/2 cup coconut grated
  • 3 tsp Oil
For Chicken fry
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Channa dal
  • 1/2 cup onion Chopped
  • 1 no Tomato small
  • 2 tsp Chicken powder
  • 1 tsp Pepper powder
  • Salt as required
  • curry leaves few
  • coriander leaves few
  • 1 tsp Oil
Instructions
For Chicken Curry
  1. Cut the chicken to small pieces.Wash it thoroughly and keep aside.

  2. In a wide pan,add 1 tsp oil. Roast all ingredients till golden under "to roast and grind" except shallots ,tomato and grated coconut.Keep aside.

  3. In the same pan ,add another  tsp oil and  roast shallots.When it turns golden add tomato.When its skin shrinks remove shallots and tomato in a separate plate.

  4. In the same pan, add 1 tsp oil and roast grated coconut till golden.

  5. When these all cool down,blend all except tomato to smooth paste.At last add tomato and blend again.

  6. Heat 1 tsp of oil in a pressure cooker.

    Add mustard seeds.When it crackle, add onions and curry leaves.Then add tomato.

  7. When it becomes mushy add chicken pieces and turmeric powder.

  8. Mix well.Let it cook for 2 minutes.

  9. Then add the ground coconut paste with required water and salt.At this stage, it should be watery because when its cooked,it gets thickened. So add water accordingly.

  10. Cook till 3 or 4 whistles.

  11. When pressure released, open the lid and remove the chicken pieces in a bowl using a slotted spoon.

    Gravy is ready now.

For Chicken fry
  1. Heat oil in a wide.Crackle mustard seeds.Add channa dal.

  2. When it turns golden,add chopped onions and curry leaves.

  3. When onions turns golden add tomato.

  4. When it turns mushy,add chicken masala powder and saute'till raw smell goes.

  5. Add the strained chicken pieces and mix thoroughly.

    Add salt if needed.

  6. Saute' it till the chicken mixes with masala and becomes dry.

  7. Add coriander leaves and switch off.

    Serve with rice.

Recipe Notes
  1. You can follow the same recipe and method to make lamb or mutton curry.The only thing to keep in mind is to leave 8 or 9 whitsle while cooking mutton.
  2. Add or reduce dry red chilli as per your requirement.
  3. For Chicken fry you can add chilli powder and pepper powder for more spicier version.
  4. This curry goes well with rice,idli,dosa or chapati.
2 in 1 Chicken curry

 

2 in 1 Chicken curry -Mom in Law's recipe

 

 

 

I’m sending this recipe to #Cookblogshare this week hosted by Eb@EasyPeasyfood    and Fiesta Friday  co hosted this week by Petra@Food Eat Love and Laura@Feast Wisely.

 

12 Comments

  1. Lovely photos 😀

  2. The recipe is so well detailed and this dish looks yummy as! I loved your write up too ESP the part when your husband said your chicken curry did not taste like his mums😛! I also always wondered if you were vegetarian? Thx again. I love your blog!

    1. No wonder you thought me as vegetarian as this space has more vegetarian dishes than non veg😊. Thank you you liked my write up and glad you read full story. Thank you so much for your love 🙂😍

  3. Yummy recipe! And the photos are beautiful!

  4. This sounds like a delicious recipe…I am such a fan of all these flavours! I was lucky when I got married, as my mother in law is not much of a cook…and for me it is a total passion, so my husband thought all his Christmases had come at once! Though it did take some time to get him to try new foods…now he is as adventurous and foodie as me, though I do the majority of cooking as I don’t quite trust him to get things right! Thanks for linking this up to #CookBlogShare 🙂 Eb x

    1. Thank you so much 😊..my husband still have some limitations when comes to try new food.. still I do experimenting with food😉.. glad that your husband became adventurous foodie.. I think mine will still take time but lot better than before 😉..I’m enjoying#cookblogshare..my pleasure 😊

  5. petra08

    Your photos are beautiful and the curry sounds delicious! Your husband is very lucky! Happy Fiesta Friday! 🙂

    1. Thank you so much 😊… you are so sweet.. Happy Friday fiesta

  6. ammu

    Hi lathi…..tried 2 in 1 chicken curry and it came out really welll…..and most importantly my hubby liked it 🙂
    thank u for the wonderful recipe…….

    1. Thank you dear..glad you like it

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