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

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After a long time, I posted 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 dishes in our home. 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 was new to me when I went to my husband’s home after marriage. In India, when two people get married, it’s a marriage between two families and cultures. In our case, both families had totally different habits and everything. When I saw they used channa dal, urad dal, rice, and other things, it was a 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.

After marriage when we moved to Chennai, whenever I made chicken he used to say “It’s not like my Mom make”. I think most wives used 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 am not satisfied with the pictures. The one I took now seems better than the previous one. I hope you agree with that. You won’t be scared seeing the long ingredient list and method. Once you have all the ingredients, it’s actually easy. This goes well with rice, Idli, Dosa, or even with Chapathi. Hope you will give it 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

Recipe for Chicken Curry

INGREDIENTS

Chicken – 1 1/2 lb

Mustard seeds – 1/2 tsp

Curry leaves – few

Turmeric powder – 1/4 tsp

Onions – 2 tbsp chopped

Tomato – 1 tbsp chopped

Salt – as required

Oil – 1 tsp

To roast and grind

Jeera seeds – 1 tsp

Peppercorns – 1/2 tsp

Dry red chillies – 4 or 5

Coriander seeds – 3 tbsp

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 into small pieces. Wash it thoroughly and keep it 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 the 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 crackles, 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 the required water and salt. At this stage, it should be watery because when it’s cooked, it gets thickened. So add water accordingly.
• Cook till 3 or 4 whistles.
• When pressure is 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 the chicken masala powder and saute till the 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.

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 chili as per your requirement.
3. For Chicken fry, you can add chili powder and pepper powder for a spicier version.
4. This curry goes well with rice, idli, dosa, or chapati.

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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.