Sunday, April 20, 2014

Mulakitta chicken curry or Malabar spicy red chicken curry

This is a very simple chicken curry,even beginners can try it. All the ingredients mentioned here are easily available at home. You can make this curry when you are hurry,without compromising the taste. This is hubby's one of his favourite curry . He appreciates me, whenever I make this curry..For him, it is one of the best chicken curry..what more I want, feels proud and happy :) :)..Do try this and impress your household :) :)

  • Chicken - 1 kg
  • Cinnamon - a small piece
  • Onions, thinly sliced - 3 medium
  • Cloves - 2 to 3 no.s
  • Garlic - 6 to 7 pods
  • Ginger - 1 thumb size
  • Green Chillies - 2 no.s
  • Tomatoes, chopped - 2 medium
  • coriander leaves,chopped - 1 tbsp
  • Turmeric pdr - 1/4 tsp
  • Coriander pdr - 1/2 tbsp
  • Garam masala pdr - 1/2 tsp
  • Kashmiri chilli pdr - 4 tbsp
  • Salt - to taste
  • Curry leaves - 1 sprig
  • Coconut oil/ sunflower oil - 2 tbsp + 1 tbsp

  • Wash and clean the chicken and drain in the colander.
  • Heat 2 tbsp oil in a wide pan ,add whole spices and sliced onion and saute till pink. Add salt , it will make onion saute faster
  • Make a paste of ginger and garlic and add to the onions and saute.
  • Add tomatoes and saute till mushy.
  • Add all the powders and saute till raw smell disappears.
  • Add chopped coriander leaves and salt.
  • Add chicken and saute well.
  • Add 1/2 cup of water and close the lid.
  • Close the lid and cook the chicken at high heat for 2 mins then reduce the heat to medium and cook the chicken for about 15 to 20 mins or till cooked. Can stir the chicken in between after 10 mins.
  • Taste and add salt according to your preference.
  • Can add the water if you prefer thin gravy. If you prefer thick gravy,  ignore adding water.
  • Close the flame and keep aside.
  • In another pan, add 1 tbsp coconut oil and heat it.
  • Add slice green chillies and saute for few seconds.
  • Add curry leaves and saute. Off the flame.
  • Pour these to the chicken curry and close the lid for few mins,so it will infuse the flavour of green chillies and curry leaves.
  • Serve this curry warm . It is the excellent combination for ghee rice,pathiri or chappati :)