This delicious chicken curry gets its unique flavour and heat from fresh bird eye chillies. The spiciness of the bird eye chillies combines with the sweet and creamy coconut milk to create a riot of flavours on your taste buds. Check out the pretty simple recipe of kanthari chicken curry.
Ingredients
750 gms chicken (cut into small pieces)
1 big onion
1 ½ tbsp bird eye chilies (crushed)
2 tbsp ginger/garlic (crushed)
Coriander leaves
2 big tomatoes
¼ cup yoghurt
1 tsp turmeric powder
A piece of cinnamon
6 cloves
3 cardamom pods
4 bay leaves
2 tbsp coconut oil
2 tsp kasuri methi or dried fenugreek leaves
¼ cup raisins and cashews
10 - 15 bird eye chillies
½ cup coconut milk
Preparation
Marinate the cleaned chicken pieces with ginger, garlic, bird eye chilies, salt, ¼ tsp turmeric powder and yoghurt
Set aside the marinated chicken for at least half an hour
Grind onion and tomato separately into paste
Heat coconut oil in a pan
Fry the raisins and cashews; set them aside to be used later
Add the cinnamon, cloves, cardamom and bay leaves into the same pan
Roast them for a while
Now add the onion paste
Sauté on low flame
Add the tomato paste and sauté until the oil begins to separate
Mix ¼ tsp turmeric powder
Into it add the marinated chicken
Pour ¼ cup water as well
Cook on low flame with the lid on until the chicken pieces are almost done
When the gravy is well cooked and oil floats on top, add the remaining bird eye chillies and chopped coriander leaves
Cook for 5 more minutes on low flame
Add the coconut milk when the gravy begins to reduce and the chicken pieces are nicely cooked
Garnish with crumbled kasuri methi and fried raisins and cashews
Give everything a good mix and turn off the flame
Spicy kantari chicken is ready
