India Food Network India

Breakfast,Regional Indian,Recipes

Chicken Curry and Dosa

Nov 02, 2016







In Monika’s household, a Diwali breakfast has to include Granny’s Chicken Curry and Dosa. It’s not your typical festive breakfast, but if you have a taste, you’ll know why it’s their family favourite!


    Chicken : 1 kg (drumsticks)
    Oil : ½ cup
    Onion chopped : 1
    Curry leaves
    Chopped tomato : 3 med
    Red chilly pdr : 1 Tsp
    Turmeric pdr : ½ Tsp
    Lemon juice : 1
    Coriander leaves
    Salt to taste
    For the masala:-
    Dry red chilly : 8
    Grated coconut : ½ cup
    Poppy seeds : 2 Tsp
    Coriander seeds : 1 Tbsp
    Cumin seeds : ½ Tsp
    Green cardamom : 3
    Star anise : 1
    Fennel seeds : 1 Tsp
    Chopped ginger : 2 inch piece
    Chopped garlic : 10 to 12
    Clove : 2
    Cinnamon : 1 inch piece


1. Take 2 tbsp of oil and roast all your masala ingredients till they are fragrant and the coconut is golden brown in color. Let it cool and then grind it to a smooth paste adding ginger and garlic while grinding.

2. Heat oil in a heavy bottom vessel or kadai and saute the onion till it turns to light golden colour. Drop in a few curry leaves and the masala paste into it and saute further a few mins.

3. Add the chopped tomatoes, chilly powder, turmeric powder and salt and fry till the tomatoes are cooked.

4. Add the chicken pieces and fry for a few minutes till they are well coated in the masala

5. Pour around 2 cups of water and lemon juice and cook till the chicken is done.

6. Garnish with coriander and serve with love and some crisp dosas.

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