Special Chicken/Mutton Curry Recipe
Special Chicken/Mutton Curry Recipe
A special Chicken/Mutton curry for the special occasions or for a change?!!! You all would be bored with the routine recipes right!!! Then this is the recipe for a break.
Mutton has a special place in my heart. But let me be totally frank with you all. My top favourite is pork at all times. But in Kuwait as we don’t get pork, so that special something is always mutton. So, a celebration at my home definitely calls for some Mutton!! Yayyy…. Mutton usually takes up the flavour of the gravy its cooked in. The same recipe works perfectly with chicken too.
There are a lot of onions added which gives the gravy a nice sweet flavour, with a hint of sourness from the curd and tomatoes balancing out the whole taste to an unimaginable level . A good punch from the spices against a creamy, tasty and beautifully coloured gravy. Indulgence can be a torture at times, if I may say so….You may get a few knocks on your door too. As its sheer bliss anyways, pair it with some Appam or fluffy Kerala Porotta’s…..divine.
I will be waiting for your feedback… shall we dive in??
Ingredients
- Mutton or Chicken - 1.5 kg
- Ginger- 2 Inch Piece
- Garlic - 1 full pod
- Onion - 6 to 8 chopped thinly
- Tomato – 4 to 5 thinly sliced
- Hung Curd – 1 cup
- Green chilli- 8 to 10 sliced
- Chilli powder- 3 to 4 tsp
- Coriander powder - 4 to 5 tsp
- Turmeric powder -1 tsp
- Meat masala -1.5 tsp (I grind it fresh)
- Curry leaves
- Coriander Leaves
- Celery - 1 stem with leaves
- Ghee – 2 Table spoons
- Coconut oil
Instructions
Marinate Chicken/Mutton with ½ tsp turmeric powder, 1 teaspoon chilli powder, 1 teaspoon crushed pepper, 1 teaspoon each crushed garlic & ginger, curd and salt.Keep it for an hour.Marinate Chicken/Mutton with ½ tsp turmeric powder, 1 teaspoon chilli powder, 1 teaspoon crushed pepper, 1 teaspoon each crushed garlic & ginger, curd and salt.Keep it for an hour.Heat oil in a large pan, fry 3/4th of the sliced onions in 3 batches till golden brown, strain and keep aside.In the same pan, half fry/sauté the marinated mutton for 15 minutes and keep aside. To the same pan, add ghee, balance of the sliced onions, Celery stem and tomatoes, sauté well till it is soft and mushy. Then add in the green chillies, balance crushed garlic and ginger and sauté well. Add turmeric powder, chilli powder, coriander powder and meat masala into it. Add curry leaves and celery leaves. Tip in the sautéed/half fried chicken/mutton pieces into the masala, mix well, add little water and cook covered on low flame. Keep stirring once in a while. When almost cooked, add the fried onions and mix well. Cook covered again till mutton is cooked. Garnish with some fresh coriander leaves and fried onions.Serve hot with Appam, porotta or fried rice.
Note:
1) Slow cooking meat on wood fire yields the best flavor’s.
2) Adjust the cooking time if you are using chicken.
3) For meat masala I used 10 Cloves, 5 Cardamom, 1 star Anise, 2 1 Inch piece cinnamon sticks, 2 teaspoons fennel, few stands of maze, 1 bay leaf.
When leaving it in slow flame – approximately how long does it take for the mutton to cook?