Amma’s Coastal Chicken Curry – A Taste of Home & Happy Gatherings
There’s something special about Amma’s chicken curry—it’s not just food, it’s an event. Be it a family get-together, a Sunday feast, or an impromptu celebration, this curry is always the star of the table. The smell of coconut and roasted spices fills the air, cousins fight over the last piece, and someone always sneaks in extra rice when they think no one’s watching. It’s bold, it’s rich, it’s pure coastal magic in a pot!
Ingredients:
- 500g chicken, cut into pieces
- 1 cup grated coconut
- 2 dried red chilies
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 2 tbsp oil
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes, pureed
- 2 tbsp The Masalai House Coastal Chicken Masala
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (optional)
- Salt to taste
- 1 cup water (adjust as needed)
- A handful of curry leaves
- 1 tsp mustard seeds
- 1 tbsp lime juice
Let’s Get Cooking!
- Heat oil in a pan, add mustard seeds, and let them splutter.
- Fry and Blend: Add red chillies, coriander seeds, grated coconut onions and sauté until golden brown. Stir in ginger-garlic paste and cook till the raw smell disappears. Then let this cool and blend them together.
- In a pan add oil, mustard seeds, cumin seeds and let them splutter. Pour in tomato puree and cook until thick. Add The Masalai House Coastal Chicken Masala, coriander, red chili powder, and salt. Mix well.
- Add chicken pieces, stir well to coat with masala, and cook for a few minutes.
- Then, pour in the coconut, onion and red chilli spice blend and water. Cover and simmer until the chicken is tender, and the curry turns rich and thick.
- Final Touch: Toss in fresh curry leaves, squeeze some lime juice, and give it a final stir. Let it rest for a few minutes before serving.
That’s it! Serve hot with steamed rice, fluffy dosas, or crispy appams, and enjoy a meal straight out of Amma’s kitchen—nostalgia and second servings guaranteed!