Chicken Semi gravy/Curry preparation is different in every household. This recipe I’m sharing here is one of the easiest recipes with minimal ingredients available in your pantry.
This recipe is often prepared by myself when I have more time. And, if I’m in a hurry, I prefer cooking any meat in a cooker to save time. This recipe is prepared fully on a slow cooking process in a kadhai as I was free with any commitments.
As always I mention Home made Sambar powder is used with ginger garlic paste and whole spice like cinnamon ,cloves and a star anise. The must required ingredient is Onion for the recipe which makes this gravy/Curry colourful and flavourful . Lets jump to the recipe with step by step preparation.
How to prepare Easy Chicken Semi Gravy/Curry
In a heavy bottomed kadhai add oil on a medium heat. Add cinnamon,clove and star anise and saute until it release it’s flavour in oil. Immediately add sliced onion and saute on low flame.
Add ginger garlic paste and saute until onion turns golden brown. This browning of onion makes the flavour and colour of chicken gravy/curry into flavourful gravy.
Add chopped tomatoes to it with little salt. Adding little salt helps tomatoes to cook soft and mushy. Now add Turmeric powder, Sambar powder, remaining salt and Chicken pieces to it.
Mix it well until the gravy coats the chicken well and wait meat colour turns pale.
Add two cups of water and check the salt. Cover with a lid and slow cook on a low flame .
On a slow cooking ,water starts to thicken and chicken turns tender soft and the gravy/curry turns to a beautiful colour.
Finally garnish with sprig of curry leaves and it is ready to serve with any Indian Flat breads. Jeera rice ,Puloas or hot steamed rice.
Yummy,Easy,Scrumptious, Delectable Chicken Semi Gravy/Curry with minimum spice with a hint of slight sweetness will be loved by all .Do try and let me know the feedback in the comments. Happy Cooking!
More Chicken Recipes to Try
Grilled Coffee Marinated Chicken
Easy Chicken Kurma/Easy Chicken Curry (One Pot)
Chicken Cutlet/Patties/Tikka/Croquettes
Kashmiri Chicken(Murgh)Kashmiri Chicken Curry
Pallipalayam Chicken Fry/Simple Chicken Fry
Mangalorean Chicken Ghee Roast,Semi Gravy
Notes
Do not chop onion into chunks or small pieces. Slice it finely.
Saute onion slices until it turns golden brown. This makes the chicken gravy more colourful and add a hint of sweetness to the Gravy.
Chicken Drumctick or slightly big pieces with bone is preferable rather Boneless chicken.
Chicken Semi Gravy/Curry
Equipment
- Kadhai or Wok
Ingredients
- ½ kg Chicken
- 4 OnionÂ
- 3 TomatoÂ
- 1 tsp Homemade GingerGarlic Paste
- 1 inch Cinnamon stick
- 4 Cloves
- 1 Star Anise
- 2 tsp HomemadeSambhar Powder (or) chilli powder and coriander powder 1:2 ratio
- ¼ tsp Turmeric Powder
- 3 tbsp OilÂ
- ½ tsp Salt (or) to taste
Instructions
- In a heavy bottomed kadhai add oil on a medium heat. Add cinnamon, clove and star anise and saute until it release it’s flavour in oil. Immediately add sliced onion and saute on low flame.
- Add ginger garlic paste and saute until onion turns golden brown. This browning of onion makes the flavour and colour of chicken gravy/curry into flavourful gravy.
- Add chopped tomatoes to it with little salt. Adding little salt helps tomatoes to cook soft and mushy. Now add Turmeric powder, Sambar powder, remaining salt and Chicken pieces to it.
- Mix it well until the gravy coats the chicken well and wait meat colour turns pale.
- Add two cups of water and check the salt . Cover with a lid and slow cook on a low flame .
- On a slow cooking ,water starts to thicken and chicken turns tender soft and the gravy/curry turns to a beautiful colour.
- Finally garnish with sprig of curry leaves and it is ready to serve with any Indian Flat breads. Jeera rice ,Puloas or hot steamed rice.
Notes
Nutrition
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