Chicken curry masala (Serves 5)

This is a humble attempt from our side to recreate a forgotten taste from one of our favorites restaurant's back home (Hotel Surya, Aluva). Chicken curry masala was one among their master piece side dish with parottas and sure that many Aluvaians can relate to what we are talking about. We are happy with the outcome and again friends, it tastes so so good with parottas. We are not sure whether the chefs in Hotel Surya prepare it the same way, but  we can assure, it tastes the same …So here you go..

Chicken (boned) 1 kg/ ½ lbs
Chicken masala (Eastern) 2 TBSP
Cooked green peas ½ cup
Red onions 2 med, thinly sliced
Green chilly 2 nos, julienned
Tomato 1 big, cut to wedges
Ginger 2 tsp, chopped
Garlic 2 tsp, chopped
Red chilly powder 1 tsp, heaped
Coriander powder 1 TBSP
Turmeric powder ½ tsp
Garam masala 1 tsp
Curry leaves a handful
Coconut milk (thick) ½ cup
Salt as needed
Oil 2 TBSP

Preparation

Marinate cleaned, cut chicken with eastern chicken masala and salt atleast for 30 minutes. Pressure cook the marinated chicken for 1 whistle. Set aside.

Heat (med-high) oil in a non stick pan. Add ginger and garlic and cook until the raw smell is gone and add the onions and sauté well until they are light golden color. Add the green chillies and tomato and cook till oil separates. Meanwhile in a bowl mix chilly powder, coriander powder and garam masala with 2 to 3 TBSP water and set aside. Add this to the onion – tomato mixture and cook well till a nice aroma develops. Add the curry leaves and cooked peas, mix well to combine. Now add the chicken along with the broth to this and allow to come to a boil. Reduce the flame to medium and add the coconut milk. Mix well and close the pan and switch off the flame. Let it stand for 15 more minutes. Chicken curry masala is ready to be served, it goes so well with parotta, chappathi and ghee rice….

Enjoy!!!!!