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GRANDMA’S CHICKEN CURRY

December 9, 2010 9:19 am 1 comment
Grandma Chicken curry

Grandma Chicken curry

This is one of my good old grandma’s recipes which used to be cooked in perfect harmony using the aromatic flavors of poppy seeds and coconut. This dish is one of my favorite culinary treasures and a unique recipe which has been my grandma’s secret recipe that I have been preparing now since ages to keep this humble dish alive as it’s one of my most favorite Chicken curries with distinctive flavors and aroma.

This chicken curry is cooked blended with a nice creamy paste of poppy seeds and coconut mixed with subtle spices to make to a flavorful dish. The grandma’s chicken curry is one of the glossy creamy concoctions whipped up to please your palate.

Poppy seeds are of two varieties, where the blue poppy seeds are considered from the European countries because they are the kind seen most often on Western breads, bagels and in confectionery and white poppy seeds are often referred to as ‘Indian‘, ‘Middle Eastern‘ or ‘Asian‘ since they are featured in these cuisines. There is actually very little difference in flavor between the two. Poppy seeds of culinary use have none of the alkaloids that comprise the narcotic. Mild until heated, then it becomes nutty, with sweet-spicy under-tones. Poppy seed is very hard to grind. If you do not have a special poppy seed grinder, first lightly roast the seeds and use a pestle and mortar. They can be used either whole or crushed in cooking and bakery. When using them with uncooked food, such as salads, roast them lightly first, as this strengthens their flavor and aroma. When poppy seeds are used for pastries, they are covered with boiling water and allowed to stand for one to three hours before grinding.

In the West, the blue poppy seeds are used principally in confectionery and in baking. Like several other spicy seeds, they are sprinkled on breads and buns and used in a variety of Western cakes and pastries, for example in poppy cakes, strudels and Danish pastries. Poppy seed complements honey spread an bread, giving a nice contrast of texture Fried in butter, poppy seed can be added to noodles or pasta. It flavors vegetables and their accompanying sauces, especially asparagus and root vegetables. Sprinkled into coleslaw, the seeds give a contrast of both color and texture. They are used to top creamed potatoes and au gratin dishes, and sometimes appear in fish dishes. In the East the white poppy seed is generally used. Chappatis (Indian whole-wheat griddle breads) may contain it, and certain curries and varieties of mixed spice contain a small proportion of poppy. Its function in curry is partially to thicken the liquid and add texture. The whole seeds are used in chutneys.

After juggling from a very stressful life from home, job and kids what else than exploring a sense of peace with one of the yummiest chicken curry which takes you back to your childhood days enjoying your grandma’s chicken curry. This is awesome dish that you can pass on your traditional recipes to your kids.

As for the chicken curry nothing strange about it just delicious that’s all. This curry is made based on my grandma’s recipe. The poppy seed gives it a creamy texture. I used a whole chicken with skin roasted it on the fire and later cut them into pieces to add it into the gravy mixture. It’s truly an authentic style of cooking and ethnic in taste. This is actually one of the famous spicy Andhra chicken curries.

I am sure we shall all keep our traditional recipes intact and do teach them to our later generations too. For preparing the Grandma’s chicken curry firstly take a whole chicken with skin. The taste of the chicken curry enhances with the skin on. Take little water and turmeric mix and apply it to the entire raw chicken. Roast it on the stove and get it evenly colored from all sides. Cut the roasted chicken into pieces and keep aside. Take a pan and add the poppy seeds and fry. Allow it to splutter and then add coconut powder and fry it on a slow flame. Once done, blend this mixture to a fine paste and keep aside.

In another pan add some oil and heat the oil, once done add whole garam masala (cardamom, clove, cinnamon), chopped onions, ginger garlic paste, turmeric powder and saute well. Add the poppy seed and coconut paste and combine it well with the onion masala.  Add coriander powder,chilli powder & curry leaves to the curry & mix well. Add the cut roasted chicken pieces in the mixture & mix gently. Add little water if the mixture dries out. Put the lid & allow chicken to cook. Grind fresh pepper corns and add to the curry when it is 3/4th cooked. Continue cooking. Garnish the curry with fresh coriander leaves & add salt if required. Switch off the gas & let the curry settle for 5 mins so chicken absorbs the rich flavors from the curry. This curry tastes excellent with rice/ roti/ naan and garellu (a type of spicy vada in telugu). Do not add tomatoes before adding the chicken in the curry in order to avoid the chicken to get rubbery texture. Do check the video carefully on roasting of the full chicken on the stove top. Click at:

http://www.vahrehvah.com/Grandma+Chicken+curry:4263

Poppy seeds add a distinct flavor and taste to food. But that is not the only reason why they are consumed; poppy seeds provide quite a number of health benefits too. Poppy seeds are considered to be an excellent source of vital minerals like magnesium, zinc, calcium, etc. that are needed for the smooth functioning of all human organs. As they provide the body with a good source of carbohydrates, they add loads of energy in the body. Their fatty acids aid in digestion as well as supplying other important acids required to break down food in the stomach. Poppy seeds contain linoleic acid and oleic acid. Linoleic acid protects the heart from many heart diseases and conditions, while oleic acid is known to help in prevention of breast cancer. Calories in poppy seeds is also comparatively less than other spices and herbs.

Grandma Chicken curry


Grandma Chicken curry


4.0 Stars based on
188 Reviews


Author : tamrapa… Published On : Jan 20, 2008
Preparation Time: 15min Recipe Type :

NonVeg-Main

Cooking Time :
25 min
Standing Time : 25
Yield4 (4 servings) Ingredient : Chicken

Description : The authentic grandma chicken curry recipe.
recipe by tamrapali

Recipe of Grandma Chicken curry
Ingredient Name Unit Quantity
chicken


number


1


chilli powder


tsp


1


coconut powder


cup


1/2


coriander powder


tsp


2


cumin powder


tsp


1


curry leaves


0


few


garam masala(whole)


0


few


ginger garlic paste


tsp


2


oil


to fry



onion


cup


1/2


pepper corns


0


few


poppy seeds


tbsp


3


salt


to taste




Directions | How to make Grandma Chicken Curry
1. Take whole chicken & donot remove the skin.As the taste is enhanced with the skin on. 2.Take little water & turmeric mixture .Apply it to the entire raw chicken. 3. Roast it on the stove top till it gets evenly coloured from outside. 4.Cut roasted chicken in pieces to add later in the curry. 5. For the curry ,take a pan add poppy seeds & allow it to splutter.Add coconut powder to it & cook well on low heat.Once done, blend the mixture which will be later added in the curry. 6. In another pan ,put oil,whole garam masala,onions ,ginger garlic paste,turmeric powder & saute well. 7.Add the poppyseed & coconut powder blended mixture to the onion masala.Add coriander powder,chilli powder & curry leaves to the curry & mixwell. 8.Add chicken pieces in the mixture & mix gently.Add little water if the mixture dries out.Put the lid & allow chicken to cook. 9.Grind fresh pepper corns.Add to the curry when it is 3/4th cooked.Continue cooking. 10.Garnish the curry with fresh coriander leaves & add salt if required. 11.Switch off the gas & let the curry settle for 5 mins so chicken absorbs the rich flavours from the curry. 12.Its ready to be served with rice/roti/naan. .
Recipe Tips Serving Ideas
1. Donot add tomatoes before adding chicken in the curry inorder to avoid chicken to get rubber texture.

2. Refer the video carefully for stove top roasting of chicken.

1.Serve with roti/naan/rice.

2. During step 8 if u add few drops of water & allow the chicken to cook fr 20mins in dry mixture you will get a new dish ‘Chicken Roast’

1 Comment

  • Richard Westwell

    Chef there is a difference between “gravy” and a “sauce” a gravy is more of a loose liquid, whereas a sauce will cling to the meat/vegetables. You use the term “gravy” irrespective of the consistency of the liquid, is there a reason for this?

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