Indian Chicken Curry - Village & Rustic Style (Grandma's Recipe)
By: Shubho Dutta
Published: Saturday, September 5, 2015 - 2:41am

Ingredients




•	14 chicken legs (more or less)
•	6 onions
•	1 TS of pepper corns
•	1.5 TS of turmeric
•	2.5 TS of Garam Masala
•	10 cloves
•	Cardamom
•	2.5 TS of sweet pepper
•	1 stick of cinnamon (optional)
•	1 TS cinnamon powder
•	6 cloves of garlic
•	Half of red chilli
•	Ginger (about 5 – 6 cm.)
•	Tin of chopped tomatoes (fresh tomatoes can also be used)

Preparation

1 •	Chop the garlic, ginger and one onion into medium sized pieces. 2 •	Add it into the blender and mix it until it is a coarse smooth paste. 3 •	Put 4 – 5 TBS of oil in a hot pan and add the paste. 4 •	Put the peppercorns, cardamoms and cloves as well. 5 •	If you want, you can chop the cinnamon sticks and put them in as well. 6 •	Add the turmeric powder and paprika. Mix well. 7 •	Slice the onions. Add some more oil to the pan while keeping it on high heat. 8 •	Add the chopped onions into the oil as it heats up. 9 •	Add chopped fresh chilli. Mix well. 10 •	Partially cover it for 4 minutes and let it cook. At 3 minutes, uncover it. 11 •	Add half of your Garam Masala and add the whole can of chopped tomatoes. 12 •	Mix it well and leave it to cook for about 6 minutes. 13 •	Add the cinnamon powder, Garam Masala and the chicken legs. 14 •	Add about 2 TS of sugar and 2 TS of salt (according to your taste). 15 •	Mix it really well so that the chicken is evenly coated. 16 •	Cover it and leave it for about 15 – 20 minutes. 17 •	Add ½ cup of boiling water and then cover it for about 10 – 12 minutes. 18 •	Garnish it with some chopped coriander and serve it with hot rice.

About

This is a totally village style rustic chicken curry recipe that comes from my own native village in India. This recipe is something that has been in my heart since my childhood as it was my grandmother’s flagship dish, one of the many delicacies that came from her kitchen. The variety of spices makes the chicken hot and spicy, not to forget, irresistible.