Chicken curry without Ginger and Garlic

Is it possible to prepare chicken curry without ginger and garlic? Yes, it is, with whole spices based masala. In this recipe, there are two processes involved in which the exclusive masala is prepared initially and chicken curry later on. This Chicken Curry is tasty and would be better with Ghee Rice, Roti, and so on.

Preparation Time: 10 mins	Recipe Servings: 4
Cooking Time: 45 mins	Download Recipe
Total Time: 55 mins

Ingredients for Masala:

5 finely sliced Onion
2 tsp Black Pepper
1 tsp Fennel Seeds
1 inch-sized Cinnamon
2 Cloves
2 Cardamom
Curry Leaves
1/4 cup of grated Coconut
1 tsp Red Chilly Powder
1 tsp Coriander Powder
3 tbsp Oil

Ingredients for Chicken Curry:

500g Chicken [With Bone cut into medium-sized pieces]
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1/2 tsp Turmeric Powder
1 chopped Tomato
2 tbsp Oil
Salt [based on your preference]
1/4 cup of Water

Step 1 – Making exclusive masala

Firstly, let us prepare the masala based on whole spices. Add 3 tbsp of oil and heat the pan for a while. Add five sliced onion and saute well until it gets golden brown. Keep the flame at medium heat to avoid burning. Do add whole spices as per the ingredients listed for masala such as black pepper, fennel seeds, cinnamon, cloves, cardamom. Let us keep the curry leaves on this list too. Mix well all together for a minute.

Get 1/4 cup of grated coconut ready and add it. Take care of the coconut not to burn or otherwise it spoils the masala. Add red chilly and coriander powder right after the coconut is fried. Mix it for a minute and turn off the flame. Let the stuff cool down to the level when it is ready for grinding. Pour 1/4 cup of water and grind it with mixie to get as a fine paste. This masala is prepared for the next process as a fine paste, which is replacing ginger and garlic.

Step 2 – Preparing Chicken Curry

Get the cleaned chicken with turmeric powder ready, preferably the chicken is with bone and medium in size. Let us use a pressure cooker for this process. Add 2 tbsp of oil and heat the pressure cooker for a while. Add mustard seeds and wait until it sputters. Add cumin seeds, turmeric powder, salt, and chicken as per the chicken curry’s mentioned ingredients list. Wait for a minute.

Later on, add the prepared masala paste and mix it all until the chicken is getting coated with the masala. Add 1/4 cup of water to the mixie jar to use the sticking masala paste and pour this water to the cooker. Cover it with lid and wait for two minutes.

When it starts boiling, add and mix the chopped tomato. Keep the pressure cooker closed until three whistles. Before sealing it, ensure the salty and water level is ok for your preference.