Khatti Chicken Curry recipe


  • 1.5 lbs Chicken skinless, bone-in cut into medium sized pieces
  • 1 cup grated coconut (frozen is fine, or use dried coconut flakes)
  • 2? cinnamon stick
  • 6 cloves
  • 4-5 dried red chilies
  • 1 tsp cumin seeds
  • 10-12 whole peppercorns
  • 1 tsp fennel seeds
  • 2 whole star aniseeed
  • 1.5 tbsp coriander seeds
  • 1/2 tsp turmeric powder
  • 6 cloves of garlic
  • 1.5 cups finely chopped onions
  • 2 tbsp tamarind paste
  • Salt to taste
  • 2 tbsp o

Cooking Instructions

Heat 1sp oil in a pan and fry the coconut on medium heat till it turns brown. Keep aside

Dry roast ingredients 3-10 in the same pan till aromatic. Grind in a spice grinder to form a smooth powder.

Grind the fried coconut, garlic, turmeric powder, prepared spice powder and just enough water to form a really smooth paste.

Heat the remaining oil in a large saucepan and saute the onions till brown.

Add the spice paste and saute stirring frequently for about 6-7 minutes till oil starts to separate.

Add the chicken pieces and mix well. Saute for 3-4 minutes.

Add 2 cups of water and bring to a boil. Add the tamarind paste and salt to taste and simmer for about 10 minutes till the chicken is cooked.

Serve hot with rice or bread or naan.

22 Feb 2011     3311 views     NON-Vegetarian       Curries > Chicken

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