Blessy's Kitchen: Chicken Curry (Chicken Curry Cooked in a Claypot)

Back in the days, pots were the cooking range for preparing dals, curries, rice, etc.. People say, food cooked in clay pots always taste good. I must say it's true after a couple of tastings. When we cook food in clay pots, the pot absorbs the excess oil, and it contributes to healthy way of cooking our food. Meat gets cooked well and remains tender and juicy.

Make sure you cure the newly bought clay pot before use.

To Make This Recipe You'll Need :

Chicken	500 grams
Oil	1 Teaspoon + 2 Tablespoons
Poppy Seeds	2 Tablespoons
Peppercorns	1 Teaspoon
Star Anise	2 (I used 2, but I recommend to use 1 )
Desiccated Coconut Powder (or) Dry Coconut Powder	½ Cup
Onion ( Medium Sized, Chopped)	2
Tomato (Medium Sized, Chopped)	2
Ginger – Garlic Paste	1 Tablespoon
Red Chilli Powder	1 Tablespoon
Coriander Powder	1 Teaspoon
Salt	To Taste

Oil and Salt.

Method :

Begin by adding oil (1 tsp) to a small pan and fry the Poppy seeds, Star Anise, and peppercorns. (You could also dry roast the above ingredients which will work absolutely fine.)

Next, collect them into a mixer, add the coconut powder, enough water and grind it into a fine paste.

Now, heat oil (2 Tbsp) in the clay pot, add chopped Onions, fry until it turns translucent, add chopped tomatoes followed by dry spices and ginger garlic paste. Mix well and cook until the onions and tomatoes form like gravy.

Now, add the chicken pieces followed by water as needed and cook until the chicken gets done. (About 15 to 20 mins on medium flame). Keep checking the chicken, so that it doesn't turn tough which generally happens when you over cook the chicken. Finally, add the coconut + other spice masala paste and cook further for 5 mins.