Here comes my personal favorite, Naatu chicken curry. This was a madantory dish in our household on every sunday along with other non veg delicacies and on special occassions like Diwali. My mother used to make this gravy and we used to buy freshly baked breads from our nearby small time bakery and polish it off with this mouth watering gravy. Generally we have this gravy for breakfast along with idli/dosa/bread. Of course its a good combination with white rice and ghee rice. It's our sunday special.I carried out this sunday ritual even after my mom. I was glad that my children also appreciated the flavors of this gravy.
Serves : 2 to 3 persons
Cooking time : 30 min
Ingredients :
To roast and grind:
Oil/Castor oil - 1 to 11/2 tsp (castor oil recommended but optional)
Onion small - 8 to 10 nos
Curry leaves - 5 to 6 nos
Red chillies - 6 to 8 ( adjust according to your spice level)
Cumin seeds - 1/2 tsp
Coriander powder -11/2 tbsp (Dry coriander seeds can also be used -1 tbsp)
Turmeric powder – 1/4 tsp
Salt to taste (add half of the required salt just for the paste add/adjust the remaining when the meat is added)
Roast the above ingredients as per the order listed above and grind it to a fine paste.
To saute:
Chicken - 500 gms
Oil - 2 to 3 tbsp
Small Onions - 4 to 7 nos (finely chopped)
Curry leaves - 8 to 10 nos
Coriander leaves - One handful to garnish
Water - as needed for the desired gravy consistency
Method:
Wash and drain the chicken clean.
Heat a heavy bottomed vessel or pressure cooker and add oil.
On heating add onions and saute them to nice golden brown.
Now add the cleaned chicken and toss for 3 to 4 minutes.
Then the grounded paste is added with water and salt to taste.
Water added is according to the gravy desired consistency.
Close it with a lid and cook till the meat is soft and tender.
Gravy is simmered until meat is thoroughly cooked and it does not have any raw masala smell.
Garnish with coriander leaves.
Serve hot with rice, ghee rice idli, dosa, chapathi or toasted/plain bread.
Variations & Tips:
Castor oil is suggested in this recipe as it enhances the flavor to the dish. Also, when chicken, it can cause heat to the body, and this oil acts as a natural coolant.
Paste can be made using a mixie or a grinder depending on the quantity to grind. But when a grinder is used it gives an excellent taste to the dish.
Instead of chicken, your desired meat can be mutton too. In case, of using mutton, the
cooking time is more.
At the end before garnishing the gravy with the coriander leaves, add 1/2 cup
coconut milk and let it boil for a minute or two and then garnish it with coriander leaves. It gives adds richness and a different taste to this flavorful gravy.
Do check out " baby amma 's " perfect and meticulous cross stich dinning table cloth that was used for the pictures .
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