Tender chicken curry

Spring chicken is young chicken about one month old. It is sometimes called Poussin. The meat is tender and it has much less fat than regular chicken. It cooks fast. It digests easily and therefore good for those who are convalescing or those who have digestive problems. The meat's tastes have not developed fully yet. You get less meat for the price you pay. It is nutritious because all the nutrients and hormones necessary for the growth of the young chicken is in the meat.

Today I am going to make a spicy curry with lots of gravy.

Tender Spring chicken curry with gravy

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Spring chicken pieces                                   Recipe summary                                            For                              Tender chicken curry Preparation time: 20 minutes Cooking time:30 minutes Serves: 4 1. Marinate 250 grams young chicken cut into bite size pieces with 1 tsp chili powder, ½ tsp turmeric powder,  ½ tsp salt,  ½ tsp pepper powder for at least 30 minutes. Ingredients 2. Cut 75 grams boiled  potatoes into bite size pieces. 3. In a large pan a heat 2 tbsp oil. Heat it and reduce to low and add 3 inch piece cinnamon stick and fry for 10 seconds. Then add 2 cloves cardamom and 5 cloves and fry for 5 seconds.  4. Add 1 lemon grass peeled and cut into 3 pieces and ½ pandan leaf Tender chicken curry 5. Add 150 grams onions, coarsely chopped. 6.Add 1 dry chili and fry for 10 seconds.  7.Add ½ tsp cumin,  ½ tsp fennel seeds, 1/2 tsp fenugreek seeds.   8.Add 1 green chili chopped fine, 1 red chili, chopped fine, 4 garlic cloves, sliced, 10 curry leaves, chopped, curry leaves, Fry for 5 minutes, stirring frequently.  9. Add 75 grams  tomato, cut into bite size pieces and fry for 3 minutes. 10. Add the marinated chicken pieces and fry for 3 minutes,  stirring occasionally. 11. Add 1 tbsp curry powder and add 3 cups of water. 12. Mix well and  bring to the boil in high heat .Add the potato pieces and stir. 13. Reduce the heat to medium low, cover and let it simmer for 15 minutes. 14. Taste the salt and add ¾ cup Coconut milk and cook for 3 minutes. 15. when serving add ½ lime, juice extracted.                          Tender chicken curry is ready.                                                                                   Recipe follows in detail with pictures.

Preparation time: 20 minutes

Cooking time:30 minutes

Serves: 4

Ingredients

Main

250 grams young chicken cut into bite size pieces

Others

150 grams onions, coarsely chopped

75 grams  tomato, cut into bite size pieces

75 grams potato, boiled, peeled

1 green chili, chopped fine

1 red chili, chopped fine

1 dry red chili

4 garlic cloves, sliced

10 curry leaves, chopped

½ pandan leaf

1 lemon grass

Ingredients for Tender chicken curry

Spices

3 inch piece cinnamon

2 cloves cardamom

5 cloves

½ tsp cumin

½ tsp fennel seeds

1/2 tsp fenugreek seeds

½ tsp turmeric powder

1 tbsp curry powder

Water 3 cups

¾ cup Coconut milk

½ tsp salt

2 tbsp vegetable oil

½ lime, juice extracted

Chicken,chili powder,turmeric powder, pepper powder

Marinade

1 tsp chili powder

½ tsp turmeric powder

½ tsp salt

½ tsp pepper powder

 Preparation

Marinate chicken with chilli powder, pepper, turmeric powder and salt for at least 30 minutes.

Marinated chicken

Cut the boiled  potatoes into bite size pieces and some very small pieces. The small pieces will dissolve during cooking and thicken the gravy. The gravy will be tastier.

Boiled and cut potatoes

Method

In a large pan a heat 2 tbsp oil. When the oil is hot reduce the heat to low and add cinnamon stick and fry for 10 seconds. Then add cardamom and cloves and fry for 5 seconds. 

Add  lemon grass and pandan leaf. You will get the aroma. Add  onion.

Then add dry chili and fry for 10 seconds. If the vapour from the dry chili irritates you add it after adding the onion or omit it.

Adding dry chili and onion.

Add cumin,fennel and fenugreek seeds. I am adding these only now to avoid burning them. You can add these when you add dry chili but take care not to burn them.

Add cumin,fennel and fenugreek seeds.

Add red and green chili pieces, garlic, curry leaves, Fry for 5 minutes, stirring frequently to ensure that they do not get burnt. I am not adding ginger as the young chicken is tender.

Adding red and green chili pieces, garlic, curry leaves

Add tomato pieces and fry for 3 minutes.

Adding tomato pieces

Add the chicken pieces and fry for 3 minutes,  stirring occasionally.

Adding the chicken pieces

Stir to mix the ingredients well.

Stir and mix well

Add  curry powder and add water.

Adding curry powder and water.

Mix well and  bring to the boil in high heat .Add the potato pieces and stir.

Adding potato pieces

Reduce the heat to medium low, cover and let it simmer for 15 minutes.

Taste the salt and add coconut milk and cook for 3 minutes.

Adding coconut milk

Curry is getting thick.

Curry is getting thick

Taste for seasoning and adjust.

Add lemon juice.

The curry is ready.

Curry is done

Final curry

Tender chicken curry

Nutrition data for this recipe Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”   Click the button below to view the nutrition data. Click again to close it.