Chicken curry and chicken fry with 2 in 1 masala
Chicken curry with 2 in 1 masala is a traditional recipe and an easy way of making Chicken curry and chicken fry in the same grounded masala, a coconut-based south Indian curry with flavorful spices to serve with Ragi balls/Rice/Rotis.
Ingredients:
Chicken – 1 kg
To fry-
Onion – 2 or 3 no’s chopped roughly
Garlic – 1 whole peeled
Ginger – 1 inch peeled
Dry chilies – 8 no’s adjust to your taste
Pepper – 1 tsp
Cloves – 10 no’s
Cinnamon – 2 small sticks
Other ingredients –
Coconut – 1/2 cup
Coriander – 1 small bunch
Turmeric – 1/4 tsp
Other ingredients –
Oil – 3 tsp
Onion – 1 medium chopped
Curry leaves – 1 spring
Salt to taste
Method:
Rinse and clean chicken, drain the water in it with a colander and keep ready,
Add little oil in a pan when it is hot, fry all the ingredients to fry until onions turn light brown in color, once it is done allow it to cool completely,
Add coconut, turmeric, coriander, and fried ingredients to the mixer jar, blend it to a smooth paste,
Divide the grounded paste into two bowls 3/4 quantity of paste to make curry and 1/4 quantity of paste to prepare chicken fry.
Heat a pan add 1/2 of the chicken into it to make chicken curry, add salt to taste.
Cook until water is absorbed completely.
Add blended masala paste for curry, saute on a medium to low flame for 8 to 10 mins
Then add 2 cups of water stir add water to adjust to your consistency, mix properly as there are no lumps, stir, cook covered for 20 to 25 to 30 mins on medium flame, or pressure cook for 1 whistle.
when the pressure of the cooker settles on its own, open the lid, bring the curry to boil for 5 mins, and remove it from the flame. Chicken curry is ready to serve. Keep it covered.
To make chicken fry –
Heat 1 1/2 tbs of oil in a pan when it is hot add chopped onion and curry leaves, fry until onion turns golden brown,
Add chicken cook until the water is absorbed completely, add salt to taste. Add the remaining ground masala paste, saute for 5 to 6 mins on a medium flame,
Add 1/2 cup of water, cook covered until the chicken is done. Saute in between
Once the chicken is cooked bring the curry to boil until the water is absorbed completely and oil gets separated to the edges of the pan,
South Indian Chicken curry and chicken Fry with 2 in 1 masala are ready to serve.
Serve as a side dish with hot Finger millet ball (Ragi Mudde) and rice.
Method – 2
For making masala paste you can also add 3 tsp of coriander powder and dry chilies or 1 1/2 tsp of chili powder with all the other ingredients mentioned, which is also a traditional method. If you add coriander powder no need to fry with onions you can add directly to the mixer jar while blending.
In the above-shown recipe, coriander powder is not added in preparation without adding coriander powder is another method, both tastes different yet delicious 🙂 I thank my sister Rashmi for sharing this recipe.
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