Hello friends.
Our Quail fry and jackfruit curry was accepted by all.
Let me first thank all for that.
Before beginning to cook, keeping the ingredients ready is an important thing.
It not only makes cooking easy but its fun doing so.
A simple chicken curry and tapioca.
Take a full chicken and cut it to curry pieces.
If you find it difficult to cut, then you can buy pieces.
Wash the cut pieces well by adding turmeric pdr.
To the cut pieces, add little turmeric pdr, salt, pepper pdr and marinte this well.
After that, keep the ingredients ready for chicken curry and tapioca.
To increase the gravy of chicken curry, you surely need shallots.
Finely slice the onions, cut the shallots to 3, slit the green chillies, finely chop ginger
Garlic should be as whole. We need some coconut slices also along with it.
Peel the skin of the tapioca. Cut to small pieces n wash them well in water for 4 times
For the gravy of the tapioca, take little grated coconut, little cumin seeds,
Turmeric pdr and 2 green chillies. Crush them.
When water boils in a big vessel, drop the tapioca pieces to cook.
When its cooked and at a mashy stage, strain the water
Add the crushed mixture with salt and curry leaves and mash well with a wooden ladle.
The coconut, cumin seeds and garlic will fuse well with the tapioca in the hot steam.
You can feel an amazing aroma at that time.
Add little coconut oil at this stage and our tapioca is ready.
Next for the chicken curry. Heat a kadayi and add little coconut oil to it.
Add some fennel seeds and coconut pieces.
When the coconut pieces are softened in the coconut oil, add sliced onions and shallots.
Saute this well. Add lots of curry leaves and cook till all the onions fade well.
Add garlic, ginger and green chillies at this stage and saute this well.
The ginger and garlic along with the onions will get roasted on low flame.
Add masalas like turmeric pdr, spicy chilli pdr, for the colour Kashmiri chilli pdr too.
Add little coriander pdr and pepper pdr.
The measurement of these are given in the description box.
Push the roasted onions to the side of the kadayi and add the masala powders.
Roast this on low flame for 2 minutes and then mix it with the onions.
After the onions and masalas have mixed well, add the chicken pieces to it.
Stir this well in such a way the pieces dont break off.
Cook this on low flame. The stock from the chicken must ooze out.
At this stage add little water, 2 sliced tomatoes, close and cook it.
Now comes the aroma of the chicken curry.
Roast little cardamom, fennel seeds. cinnamon, cloves and star anise.
Powder them after roasting. Make sure to roast n powder this masala fresh then n there
When the chicken is cooked and the gravy thickens,
Add little garam masala n curry leaves.
The neck of the chicken and bones in the breast gives the curry a special taste.
Along with that the aroma of shallots, ginger, garlic and garam masala
The kitchen is filled with the aroma now.
When you see oil on top of the curry, switch off the flame.
Close this with a banana leaf and keep it aside for 20mts to cool down.
This chicken curry is awesome with rice, chapathi, parotta and tapioca.
In a banana leaf, serve the tapioca, some rice with chicken curry.
If you have pickle and veg stir fry, it would be an awesome experience.
Like how Nandini says in Kilukkam, the aroma of chicken!
You will also say the same for sure. This is a spicy curry.
You can adjust the spice level as per your taste.
This is a simple curry that doesnt have any complicated process in it.
All of you should surely try it out.
Spread lots and lots of love.
Thank you so much.