In usual chicken curry, chicken pieces are served in lot of gravy but this chicken curry is little bit dry. I cooked it as a side dish for the vegetable fried rice on my daughter’s birthday. She prefers to have chicken fry to curry but to create a fry feel, i cooked this curry a bit dry. Try this, because it does not take much of your time.



  • Chicken – 500 gms
  • Kashmiri Chilly powder – 2 tbsp
  • Coriander powder – 1 tbsp
  • Turmeric powder – 1/2 tsp
  • Pepper – 1 tsp, freshly ground
  • Salt to taste
  • Cooking oil – 2 tbsp
  • Ginger – Garlic paste – 2 tbsp
  • Green chilly – 4, split
  • Curry leaves – 1 tbsp
  • Onion – 1 medium, sliced
  • Garam Masala – 1 tsp
  • Coriander leaves – 2 tbsp, chopped

Method of Preparation:

  • Wash and strain chicken pieces, rub chilly powder, coriander powder, turmeric powder, pepper and salt to it and keep aside for 30 mins
  • Heat oil in a wide non-stick pan or kadai, fry ginger-garlic paste, curry leaves and green chilly
  • Stir in chicken pieces, and fry until the chicken pieces become firm
  • Stir in onion and cook without covering until the oil separates
  • Add 100 ml water and cover and cook for 10 mins over simmering
  • Add Fresh coriander leaves, cover and cook for 2-3 mins, until the gravy becomes dry and all the chicken pieces are covered with enough masala
  • Turn off stove, sprinkle garam masala and mix well, cover it for 2-3 mins
  • Serve it hot with rice, roti, or with anything of your choice

Note: If you want gravy, add 1 cup of coconut milk or 1 tbsp of corn flour dissolved in 1 cup of water.

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