Today we had a small party at home. We had invited five of our friends. Initially we had thought of making it “seafood special”. Then one of them said he does not take sea food, the other friend liked chicken compared to sea food. So finally decided to combine both. I was a bit worried about chicken as we don’t eat it, hubby eats just one piece once in a while. So finally decided to make the traditional chicken, chapathi and yellow flavored rice to go with this, one dry chicken, prawn curry, sola bangada and white rice. I was very happy when all of them liked the lunch.
This chicken dish is the most popular dish at our native. My aayi’s version was one of my favorite chicken dishes. We have a big house with garden surrounded(a typical village house), but still the aroma is so strong that even the neighbors come to know that chicken is cooking :). We absolutely loved this dish. When I prepared it earlier in India, I used to skip some of the steps in hurry to finish cooking soon and it never came out like my Aayi’s. This time I took extra care. Prepared the curry yesterday night as the taste of the curry usually increases on second day. I left out few of the spices, since I did not want my apartment people to throw me out of the house :D, considering there are very few Indians in our apartment complex and I didn’t know how others would take the garam masala aroma.
I recommend this gravy to all the chicken lovers at least once in life. Just forget about the calories for a moment and give it a try and I bet, you will not regret it. It usually looks more darker in color, if proper chilies like “Kashmiri chilies” or “Byadagi chilies” are used. My ‘byadagi chili’ was over, so I used normal ones. Following is the original recipe, I did not include Shahjeera and rock flower and used the spices in less quantity :).
Chicken 1 whole
Coconut 2 cups
Onion 1 and 1/2 cup
Coriander leaves 6-7 strands
Ginger-garlic paste 2 tea spn
Cinnamon 2″ piece
Nutmeg 2″ piece
Shahjeera(caraway seeds) 1 tea spn
Dagad phool(stone flower) 1 tea spn
Japatri(mace or the skin of nutmeg) 2-3
Coriander seeds 1 tea spn
Red chilies 5-6
Khus khus(Poppy seeds) 1 tea spn
Fennel seeds(badishepi) 1 tea spn
Increase or decrease the amount of spices to suit the taste.
Mix ginger garlic paste with chicken and leave it for around 1-2hrs.
Heat oil and fry the spices on a low flame in it taking care not to burn them. When a nice aroma comes out, add 3/4 cup onion and fry till they turn brownish. Grind this to a smooth paste and keep aside. This paste is called as ‘brown paste’.
Roast the coconut(without adding oil) till it turns slightly brownish. Grind to a smooth paste. This takes a very long time to become smooth paste as roasted coconut is being ground (do not mix both pastes as these are added at different stages to the gravy). This paste is called as ‘white paste’.
Heat oil and fry remaining onion till they turn slightly brownish. Add the marinated chicken and fry for sometime. Add 1/2 cup water(if required), close the lid and cook till chicken becomes tender.
Add the ground coconut(white paste), cook for a minute. Add tomatoes chopped into big pieces and chopped coriander leaves. When the mixture starts boiling, add the brown paste and salt. Cook for another 5-6mins.
Serve with chapati and yellow flavored rice, ie fried rice(gravy does not go well with white rice, so serve it with this rice).
Serves : 8-9
Preparation time : 1 and 1/2 hrs to 2hrs (including time taken to cut onions, grind masala)