Chicken Jawla Curry Recipe

About this recipe

Chicken Jawla Curry is a rich and aromatic Indian curry made with tender chicken, a blend of earthy spices, and a distinctive touch of toasted coconut. This flavorful dish originates from the coastal regions of India and is perfect for a hearty family dinner.

Ingredients

• 100 g Coriander Leaves
• 500 g Chicken Whole
• - Grated Coconut
• 50 Grms Garam Masala Handmade Spices 50 Grms
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Salt
• 200 ml Mustard Oil
• 500 g Onion
• 200G Adrak Lasun Paste (200g)
• - Coriander Powder
• 50 g Cumin Powder

Instructions

1. 1. Marinate the chicken with turmeric powder, red chili powder, and salt. Mix well to coat evenly and set aside for 15 minutes.
2. 2. Heat a pan on medium heat and dry roast grated coconut until golden brown and fragrant. Remove from heat and grind into a coarse paste with a little water.
3. 3. In a heavy-bottomed pan or kadai, heat oil and fry the chopped onions until golden brown.
4. 4. Add ginger-garlic paste to the onions and sauté until the raw aroma disappears.
5. 5. Add chopped tomatoes and cook until they are soft and start to release oil. Mash the tomatoes slightly with the back of a spoon.
6. 6. Stir in the ground roasted coconut paste, ground coriander, cumin powder, and garam masala. Cook the mixture for 2 minutes, stirring constantly.
7. 7. Add the marinated chicken to the pan and cook for 5 minutes, stirring occasionally, until the chicken starts to brown slightly.
8. 8. Pour in water and bring the curry to a boil. Lower the heat, cover, and simmer until the chicken is cooked through and the flavors are well combined.
9. 9. Garnish with fresh coriander leaves and serve hot with steamed rice or Indian bread.