Chicken Gravy - Malabar Style

There are a different varieties of chicken gravy and this Chicken Gravy is a very easy and a basic one which can be prepared with the ingredients always available in one's pantry. It is delicious with white rice, ghee rice, rotis, pathiris, vellapam, puttu etc.

The kind of preparation of Chicken gravies varies from places to places,  in fact i should say each family might have their own style of making the gravies, and the one i have illustrated here is my mom's basic Chicken Gravy which have all the flavors of chicken and the spices. Yum😋 ! 

Chicken Gravy - Malabar Style

Preparation Time : 15 minutes

Cooking Time : 30 minutes

Ingredients:-

Chicken - 1 kg

Onion - 3 medium

Ginger paste- 11/2 tbsp

Garlic paste - 2 tbsp

Green Chilies - 4

Tomatoes - 2 medium

Turmeric Powder - 1 tsp

Chili Powder - 3/4 tbsp

Kashmiri Chilli Powder - 1 tbsp

Coriander Powder - 3 tbsp

Cumin Powder - 1 tsp

Garam Masala - 1 tsp

Fenugreek - a pinch

Curry leaves

Coriander Leaves

Potato - 1

Salt

Oil

Method:-

1. Wash Chicken and keep aside.

2. In a large pan, on medium heat add oil. When hot, add fenugreek. When it starts to change color, add curry leaves and then add onions. Saute well. When Onion is translucent, add little salt. Cover and cook,  stirring in between till onion turns golden color.

3. Add ginger and garlic paste. Saute well till the raw smell fades.Add Green chilies and saute.

4. Add tomatoes and curry leaves Cover and cook till tomatoes are combined well and becomes pulpy.

5. Add all spice powders and saute for 2 minutes. Add chicken to this mix and mix well to coat all spices over the chicken. 

6. Add 1 cup of water or more as you like your gravy. If you need thin gravy you can add up to 2 cups of water. And keep in mind Chicken also releases water.

7. Cover the pan, in between add potatoes into the gravy and let chicken and potatoes cook completely stirring occasionally.

8. Once chicken is cooked, add a pinch of garam masala and handful of curry leaves and adjust the salt. Keep the pan covered.

9. Garnish with coriander leaves.