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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Ammamma's Chicken Curry Recipe

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This recipe for Ammamma's Chicken Curry is from The MIT Parents' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs Chicken cut into medium sized pieces
Salt to taste
1/2 Cup Plain Yogurt
1 tsp Turmeric
1 tsp Pepper
2 tsp Cayenne Pepper
I T Coriander Powder
1 tsp Cumin Powder
2 tsp Garam Masala Powder
4 tsp Ginger-Garlic Paste
1 T Unsweetened Shredded Coconut
Few Curry Leaves
1 Medium Onion Sliced Thinly
3 Tomatoes Diced
2 T Cilantro Chopped
I lemon
4 T Canola Oil
Directions:
Directions:
Marinate the cut chicken with salt, turmeric, pepper, 1 tsp of cayenne pepper, 2 tsp of ginger- garlic paste and yogurt for at least an hour. Heat the oil in a large pan and fry the onions till they are light brown. Now add the rest of the ginger- garlic paste, curry leaves, salt, coriander powder, cumin powder, cayenne pepper and the garam masala and the shredded coconut. Add the diced tomatoes and fry for a few minutes till the tomatoes are cooked. Transfer the chicken into the pan and mix well. Add 1/4 cup of water, mix again and cover the pan. Allow it to simmer till the chicken is cooked and most of the liquid has evaporated and the sauce has thickened. It should take about 25 minutes. Remove from the heat and sprinkle the chopped cilantro. Squeeze some fresh lemon juice and serve with rice or nan.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Alekhya has fond memories of spending many summers with her beloved grandmother, Ammamma in India. She passed away this spring but her love, warmth and her great culinary skills will always remain with us. This recipe is a favorite of our family.

 

 

 

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