If you want a quick dinner chicken curry that tastes rich without being heavy, this recipe is built for you: a simple onion–ginger–garlic base, a yogurt spice mix for tang and body, and a cashew paste finish for a creamy restaurant-style texture—without adding.

This curry is also super versatile: it’s meant to pair with idli, dosa, chapati, or rice, making it a reliable “one gravy fits all” weeknight dish.

What is this Bachelor Chicken Curry?

Easy Bachelor Chicken Curry is a simple homemade chicken curry made with basic pantry ingredients like onions, yogurt, spices, and cashew paste. It is a quick, beginner-friendly chicken recipe that anyone can cook without complicated steps.

This recipe is perfect for people who want a flavorful homemade chicken gravy without spending too much time in the kitchen.

What’s the Taste and Texture of this recipe

This chicken gravy is rich, mildly spicy, and creamy.
The yogurt spice mix gives the gravy a slight tanginess.
Cashew paste makes the curry smooth and slightly thick.
Curry leaves and garam masala add a wonderful aroma.
The final gravy is silky, flavorful, and perfect for mixing with rice or dipping with roti.

When can it be served

• This dish is great for many occasions such as:
• Quick weekday dinner
• Bachelor cooking
• Lazy weekend meals
• Lunch box recipes
• Small family meals
• Since it is easy to prepare, it is perfect when you want a comforting homemade chicken curry quickly.

Why this Bachelor chicken curry works

• There are many chicken gravy recipes, but this one is special because:
• Uses simple ingredients available in every kitchen
• Minimal chopping
• No complicated cooking techniques
• Ready in about 30 minutes
• Even someone cooking chicken for the first time can make this successfully.

What I love about this recipe

What I love most about this recipe is that it gives restaurant-style taste with very little effort.
The cashew paste adds a richness, the yogurt gives depth of flavor, and the spices create a perfect balance of taste. It’s the kind of recipe you can make again and again because it is easy, comforting, and delicious.

Check the video – How to make Bachelor Chicken Curry

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For recipes in Tamil with English description – Just Samayal (detailed videos).

Check few of my collection of recipes

If you are a non veg lover then do check my huge collection of Non veg recipes

• Chicken Recipes
• Egg recipes
• Fish Recipes

Some Chicken Gravy recipes for you to try:
Chicken gravy for beginners
Nadan Kozhi curry
Simple chicken kuzhambu
Kaju Chicken – Spicy version
Pepper Chicken Chettinad

Main ingredients used in this Bachelor Chicken Curry

Main Ingredients

– Chicken: ~400 g 
– Onion: 1 large 
– Ginger: 1-inch piece 
– Garlic: 3–4 cloves 
– Green chili: 1 
– Oil: 3–4 tbsp (sesame oil suggested, any cooking oil works) 
– Salt: to taste

Yogurt spice mix

– Thick curd / yogurt: 3–4 tbsp 
– Turmeric powder: 1/4 tsp 
– Chili powder: 1 tsp 
– Coriander powder: 1 tsp 
– Cumin powder: 1/2 tsp

Finishers

– Cashews: 15 (soak in hot water 10 min, then grind) 
– Curry leaves: a handful 
– Garam masala OR chicken masala: 1/2 tsp 
– Lemon juice: a squeeze 
– Coriander leaves: to garnish Source

Step-by-step method to make Bachelor Chicken Curry

Now lets see the step by step instructions with photos to make this Bachelor chicken curry recipe.

1) Make the flavor base (no water grinding)

Wash 400gms of chicken with a pinch of turmeric and rock salt. Keep it aside.

Grind onion + ginger + garlic + green chili into a coarse paste. The key here: don’t add water—keep it thick for better sautéing and flavor concentration.

2) Sauté until the raw smell goes

Heat oil in a pan.

Add the ground paste and sauté the paste until the raw smell disappears (this is where the curry’s depth starts).

3) Add chicken + salt and cook on medium

Add chicken and salt, then cook on medium flame for a few minutes to seal in juices and start building the gravy base.

4) Mix the yogurt masala

In a bowl, whisk yogurt with turmeric, chili powder, coriander powder, and cumin powder until smooth (no lumps).

5) Add yogurt masala and simmer until oil separates

Add the yogurt-spice mix into the pan, stir well, and cook until you see oil separating—that’s the sign your masala is cooking properly.

6) Cover and cook until chicken is tender

Cover and cook around 10–12 minutes (adjust based on cut size) until chicken is tender.

7) Add cashew paste for creaminess

Blend soaked cashews into a smooth paste and add it in—this is the “creamy cheat code” that makes the curry feel richer.

8) Finish with curry leaves + masala

Add curry leaves and garam masala (or chicken masala). Simmer another 3–4 minutes on low so the aroma blooms without overcooking.

9) Lemon juice at the end

Turn off the heat, then squeeze lemon juice.

Garnish with coriander and serve hot.

Serving Suggestions

Keep it classic or mix it up—this gravy pairs like a dream:

Classic South: Goes well with Parotta, Idiyappam, dosa and hot steamed idlies.

Rice rules: Spoon it over steaming basmati or jeera rice for the ultimate soak-up situation. Even It is especially delicious with hot steamed rice and a little ghee.

Bready bliss: Mop it with soft rotis, naan, or even crusty bread if you’re feeling Indo-Western.

Sidekicks: A simple cucumber raita or onion salad cuts the richness. For company, add a fried egg on top for brunchy flair.

Pro move: Serve family-style in a big bowl with lime wedges on the side—encourages second

Expert Tips

I’ve tweaked this recipe over countless solo cooking sessions, so here’s what elevates it from good to “wow”:

Marinate for magic:

Toss the chicken in the yogurt spice mix for 15-20 minutes before cooking. It tenderizes the meat and infuses flavor—trust me, it’s worth the wait. (I didn’t marinate in this recipe, since i wanna make it quick)

Low and slow on the onions:

Sauté them until golden brown (not burnt!). This caramelization is the flavor backbone; rush it, and you’ll miss that depth.

Whisk the yogurt:

Use thick curd to avoid the gravy becoming watery. Beat it smooth before adding to avoid curdling. If it starts to separate, a splash of water and gentle stirring saves the day.

Creamier Cashews:

Grind the cashews into a very smooth paste for a creamy gravy.

Taste as you go:

Start with half the chili powder and adjust—better safe than spicy regret.

Fresh is fierce:

Use fresh curry leaves if possible; they sizzle in hot oil like little flavor bombs.

Avoid common mistakes

– Don’t add water early. The chicken releases juices and the yogurt mix forms the gravy; adding water too soon can dilute flavor.  
– Cook yogurt masala patiently. Wait for the oil-separation cue—this avoids the “raw spice” taste.  
– Lemon juice always last. Adding it while boiling can mute the bright aroma—finish after switching off.

Storage Tips

Leftovers? Lucky you—this gets even better overnight as flavors meld.

Fridge: Cool completely, then store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water to revive the gravy.
Freezer: Portion into freezer bags for up to a month. Thaw overnight and simmer—perfect for batch cooking.
Heads up: The lemon juice can make it tangy post-thaw, so add fresh at serving. Avoid microwaving on high to prevent drying out the chicken.

Frequently Asked Questions – FAQ

Some Frequently asked questions while making this Bachelor Chicken Curry

Variations to this Bachelor Chicken Curry

This base is versatile—tweak it to match your mood or fridge raid:

Veggie boost:

Add diced potatoes, carrots, or bell peppers with the chicken for a heartier stew.

Creamier twist:

Swap yogurt for coconut milk for a milder, tropical vibe.

Protein swap:

Go vegetarian with paneer or chickpeas; it holds up just as well.

Spice level up:

For extra heat, throw in a dried red chili or smoked paprika. Dial it down with more cashew paste for silkiness.

Tangy Tomato

Add 1 chopped tomato while sautéing onions for a slightly tangy gravy.

Butter Chicken Style:

Add 1 tbsp butter and a little cream at the end for a richer taste.

Fusion fun:

Stir in a teaspoon of peanut butter with the cashews for a Thai-inspired nuttiness.

Recipe Card for Bachelor Chicken Curry Recipe

Print

Bachelor Chicken Curry

Easy Bachelor Chicken Curry is a simple homemade chicken curry made with basic pantry ingredients like onions, yogurt, spices, and cashew paste. It is a quick, beginner-friendly chicken recipe that anyone can cook without complicated steps. This recipe is perfect for people who want a flavorful homemade chicken gravy without spending too much time in the kitchen.

Course dinner, Main Course, Side Dish

Cuisine Indian, North Indian, South Indian, tamil nadu

Keyword bachelor chicken curry, bachelor chicken gravy, chicken curry with cashew paste, chicken curry with yogurt, creamy chicken gravy, easy chicken masala, quick dinner chicken recipe, side dish for idli dosa, simple chicken curry recipe, south indian chicken curry

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 320kcal

Author Akila

Equipment

• pan or kadai
• Bowl for mixing yogurt

Ingredients

Main Ingredients

• – Chicken: ~400 g
• – Onion: 1 large
• – Ginger: 1-inch piece
• – Garlic: 3–4 cloves
• – Green chili: 1
• – Oil: 3–4 tbsp sesame oil suggested, any cooking oil works
• – Salt: to taste

Yogurt spice mix

• – Thick curd / yogurt: 3–4 tbsp
• – Turmeric powder: 1/4 tsp
• – Chili powder: 1 tsp
• – Coriander powder: 1 tsp
• – Cumin powder: 1/2 tsp

Finishers

• – Cashews: 15 soak in hot water 10 min, then grind
• – Curry leaves: a handful
• – Garam masala OR chicken masala: 1/2 tsp
• – Lemon juice: a squeeze
• – Coriander leaves: to garnish

Instructions

Make the flavor base (no water grinding

• Grind onion + ginger + garlic + green chili into a coarse paste. The key here: don’t add water—keep it thick for better sautéing and flavor concentration.
  

Sauté until the raw smell goes

• Heat oil in a pan and sauté the paste until the raw smell disappears (this is where the curry’s depth starts).
  

Add chicken + salt and cook on medium

• Add chicken and salt, then cook on medium flame for a few minutes to seal in juices and start building the gravy base.

Mix the yogurt masala

• In a bowl, whisk yogurt with turmeric, chili powder, coriander powder, and cumin powder until smooth (no lumps).
  

Add yogurt masala and simmer until oil separates

• Add the yogurt-spice mix into the pan, stir well, and cook until you see oil separating—that’s the sign your masala is cooking properly.
  

Cover and cook until chicken is tender

• Cover and cook around 10–12 minutes (adjust based on cut size) until chicken is tender.

Add cashew paste for creaminess

• Blend soaked cashews into a smooth paste and add it in—this is the “creamy cheat code” that makes the curry feel richer.
  

Finish with curry leaves + masala

• Add curry leaves and garam masala (or chicken masala). Simmer another 3–4 minutes on low so the aroma blooms without overcooking.

Lemon juice at the end

• Turn off the heat, then squeeze lemon juice. Garnish with coriander and serve hot.
  

Video

Notes

Marinate for magic:

Toss the chicken in the yogurt spice mix for 15-20 minutes before cooking. It tenderizes the meat and infuses flavor—trust me, it’s worth the wait. (I didn’t marinate in this recipe, since i wanna make it quick)

Low and slow on the onions:

Sauté them until golden brown (not burnt!). This caramelization is the flavor backbone; rush it, and you’ll miss that depth.

Whisk the yogurt:

Use thick curd to avoid the gravy becoming watery. Beat it smooth before adding to avoid curdling. If it starts to separate, a splash of water and gentle stirring saves the day.

Creamier Cashews:

Grind the cashews into a very smooth paste for a creamy gravy.

Taste as you go:

Start with half the chili powder and adjust—better safe than spicy regret.

Fresh is fierce:

Use fresh curry leaves if possible; they sizzle in hot oil like little flavor bombs.

Avoid common mistakes

– Don’t add water early. The chicken releases juices and the yogurt mix forms the gravy; adding water too soon can dilute flavor.
– Cook yogurt masala patiently. Wait for the oil-separation cue—this avoids the “raw spice” taste.
– Lemon juice always last. Adding it while boiling can mute the bright aroma—finish after switching off.

Nutrition (Approximate)

Per serving:
Calories: ~320 kcal
Protein: ~25 g
Fat: ~20 g
Carbohydrates: ~8 g
Values may vary based on ingredients used.

Final Verdict

If you are looking for a quick, simple, and flavorful chicken curry, this Easy Bachelor Chicken Gravy is a perfect choice.
It uses minimal ingredients, simple cooking steps, and delivers a rich homemade taste that everyone will enjoy. Whether you are a beginner cook, a busy professional, or someone who wants a quick chicken dish, this recipe is reliable, comforting, and delicious.

I’d rate it a solid 9/10 (loses a point only because I crave it daily now). Give it a whirl this week, and let me know in the comments how it turned out—tag your pics with #BachelorGravyGlowUp!

Happy cooking, folks.

What’s your go-to solo supper?

The post Easy Bachelor Chicken Curry | Simple Chicken Gravy Recipe for Beginners appeared first on Learning-to-cook.

Learn how to make Red chilli chicken masala

Lets see how to make the thick and spicy Red chilli chicken masala at home with simple step by step instructions and video for your easy understanding.

What is Red Chilli Chicken Masala

If you’re craving a properly spicy, deeply flavored chicken masala that pairs with almost anything—rice, roti, dosa, idli—this Red Chilli Chicken Masala delivers. The key is a sautéed, blended masala paste made with shallots, Kashmiri red chilies, tomatoes, garlic, ginger, cloves, and nuts, then slow-cooked with chicken until thick and restaurant-style. This thick and spicy Red Chilli Chicken Masala is perfect for rice. It is a simple South Indian style chicken recipe with bold flavors and rich roasted masala.

Why You Will Love This Recipe

• Thick and flavorful
• Perfect for rice
• Easy to make
• Simple ingredients
• Spicy and satisfying

Check few of my collection of recipes

If you are a non veg lover then do check my huge collection of Non veg recipes

• Chicken Recipes
• Egg recipes
• Fish Recipes

Some Chicken Gravy recipes for you to try:
Chicken gravy for beginners
Nadan Kozhi curry
Simple chicken kuzhambu
Kaju Chicken – Spicy version
Pepper Chicken Chettinad

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For recipes in Tamil with English description – Just Samayal (detailed videos).

Below is the video of Red chilli chicken masala in Tamil with English description

Lets now see the Ingredients needed and step by step procedure to make this recipe

Ingredients

For the masala paste

– 3 tbsp sesame oil / gingelly oil (Sesame oil)
– 15–20 small onions / shallots
– 7–8 Kashmiri dried red chilies (Kashmiri chili)
– 2 tomatoes, roughly chopped
– 8 almonds (or substitute cashews)
– 1-inch ginger
– 5–6 garlic cloves
– 5–6 cloves
– A little water, for grinding (as needed) Source

For the chicken masala

– ½ kg chicken, cut into pieces
– 1 large onion, sliced lengthwise
– 1 tsp ginger-garlic paste
– ¼ tsp turmeric powder
– 1½ tsp chicken masala powder
– 2 tsp Kashmiri red chili powder (adjust to taste)
– Salt, to taste
– Curry leaves, a handful
– Coriander leaves, a handful (chopped)
– Lemon juice, a squeeze (about ½ lemon) Source

Step-by-step Procedure

1) Sauté the base for the paste
Heat 3 tbsp sesame oil in a clay pot or heavy-bottom pan. Add shallots, dried Kashmiri red chilies, and chopped tomatoes. Sauté until softened.

2) Add aromatics + spices + nuts
Add almonds (or cashews), ginger, garlic, and cloves. Sauté until aromatic and well-cooked.

3) Cool and grind
Move the sautéed mixture to a plate, cool completely, then grind to a smooth paste with a little water. Set aside.

4) Build the chicken base
In the same pan, sauté 1 sliced large onion until translucent. Add 1 tsp ginger-garlic paste and cook until the raw smell disappears.

5) Add chicken + spice powders
Add the chicken. Season with turmeric, chicken masala powder, Kashmiri chili powder, and salt. Mix well to coat evenly.
6) Add the ground paste and slow cook
Add the prepared masala paste. Rinse the mixer jar with a little water and add that too. Cook on low heat for ~40–45 minutes, stirring occasionally. (No extra water is needed since the chicken releases moisture.)

7) Finish with herbs
When chicken is tender and masala turns thick, add curry leaves + coriander leaves

8) Final touch

Squeeze little lemon juice and Turn off the heat.

Your tasty red chilli chicken masala is ready to be served hot hot with rice or roti or chappathi.

Tips for Best Taste

– Go low and slow: The 40–45 minute low-flame cook is what makes the masala clingy and intense.
– Cool before grinding: Grinding hot sautéed mix can turn bitter and may also pressure-build in the jar—cool it fully first.
– Adjust spice smartly: Keep the dried chilies for flavor, but reduce Kashmiri chili powder if you want a milder version.
– Use a heavy pan/clay pot: Helps prevent burning during slow cooking and gives better body.

Notes & Variations

– Almonds vs cashews: Almonds are used, but cashews work as a substitute for similar richness and thickness.
– Serving ideas: This tastes especially great mixed with plain rice, and also pairs well with chapathi/roti, dosa, idli.
– Consistency control (optional): If you prefer it more “gravy-like,” add a small splash of hot water near the end (do it gradually so it doesn’t become thin).

Storage & Reheating

Here are safe, practical guidelines:
– Refrigerator: Store in an airtight container for up to 2–3 days. 
– Freezer: Freeze up to 1 month for best flavor (thaw overnight in the fridge). 
– Reheat: Reheat until piping hot; add a splash of water if the masala has thickened too much. 
It is always good to eat the cooked meal within a day.

Printable recipe for Red chilli chicken masala

Print

Red Chilli Chicken Masala

Red Chilli Chicken Masala is a bold, spicy and thick chicken recipe perfect for rice. The masala is roasted until oil separates, giving the dish a rich taste and deep colour. This home-style chicken curry is easy to prepare and ideal for a comforting lunch or dinner.

Course Side Dish

Cuisine Indian, South Indian, tamil nadu

Keyword chicken masala for rice, clay pot chicken curry, home made chicken masala, hotel style chicken masala, kashmiri chilli chicken, red chilli chicken masala, slow cooked chicken curry, spicy chicken masala

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 500kcal

Author Akila

Cost 10

Equipment

• kadai
• bowl for mixing

Ingredients

For the masala paste

• – 3 tbsp sesame oil / gingelly oil Sesame oil
• – 15–20 small onions / shallots
• – 7–8 Kashmiri dried red chilies Kashmiri chili
• – 2 tomatoes roughly chopped
• – 8 almonds or substitute cashews
• – 1-inch ginger
• – 5–6 garlic cloves
• – 5–6 cloves
• – A little water for grinding (as needed) Source

For the chicken masala

• – ½ kg chicken cut into pieces
• – 1 large onion sliced lengthwise
• – 1 tsp ginger-garlic paste
• – ¼ tsp turmeric powder
• – 1½ tsp chicken masala powder
• – 2 tsp Kashmiri red chili powder adjust to taste
• – Salt to taste
• – Curry leaves a handful
• – Coriander leaves a handful (chopped)
• – Lemon juice a squeeze (about ½ lemon) Source

Instructions

Sauté the base for the paste

• Heat 3 tbsp sesame oil in a clay pot or heavy-bottom pan. Add shallots, dried Kashmiri red chilies, and chopped tomatoes. Sauté until softened.

Add aromatics + spices + nuts

• Add almonds (or cashews), ginger, garlic, and cloves. Sauté until aromatic and well-cooked.

Cool and grind

• Move the sautéed mixture to a plate, cool completely, then grind to a smooth paste with a little water. Set aside.

Build the chicken base

• In the same pan, sauté 1 sliced large onion until translucent. Add 1 tsp ginger-garlic paste and cook until the raw smell disappears.

Add chicken + spice powders

• Add the chicken. Season with turmeric, chicken masala powder, Kashmiri chili powder, and salt. Mix well to coat evenly.

Add the ground paste and slow cook

• Add the prepared masala paste. Rinse the mixer jar with a little water and add that too. Cook on low heat for ~40–45 minutes, stirring occasionally. (No extra water is needed since the chicken releases moisture.)

Finish with herbs

• When chicken is tender and masala turns thick, add curry leaves + coriander leaves

Final touch

• Squeeze little lemon juice and Turn off the heat.

Video

Notes

– Almonds vs cashews: Almonds are used, but cashews work as a substitute for similar richness and thickness.
– Serving ideas: This tastes especially great mixed with plain rice, and also pairs well with chapathi/roti, dosa, idli.
– Consistency control (optional): If you prefer it more “gravy-like,” add a small splash of hot water near the end (do it gradually so it doesn’t become thin).

FAQ

1) Is this dish very spicy?
It’s meant to be spicy. To reduce heat, cut down the Kashmiri chili powder and/or reduce the number of dried chilies in the paste.

2) Can I make it without almonds?
Yes—cashews are a mentioned substitute and will still give a thick, rich masala.

3) Do I need to add water while cooking?
Typically no, because chicken releases moisture; only the jar-rinse water is added with the paste. Source

4) What goes best with Red Chilli Chicken Masala?
It’s shown as a side for rice & roti, and also works with dosa/idli.

5) How do I know it’s done?
When the chicken is tender and the masala becomes thick and well-coated, it’s ready for herbs + lemon finishing.

6. Why is my red chilli chicken masala not thick?
If the masala is watery, it means:
Tomatoes were not cooked properly.
Masala was not roasted until oil separated.
Too much water was added.
Cook on medium flame and roast well until oil separates for thick consistency.

7. Can I use boneless chicken?
Yes, you can use boneless chicken.
But bone-in chicken gives:
More flavour
Better texture
Juicier result
For authentic taste, bone-in is recommended.

SEO Keywords
red chilli chicken masala, spicy chicken masala, south indian chicken gravy, chicken masala for rice, chicken masala for roti, kashmiri chilli chicken, hotel style chicken masala, clay pot chicken curry, easy spicy chicken curry

The post Red Chilli Chicken Masala (Spicy) | Side dish for Rice & Roti appeared first on Learning-to-cook.

It has a soft and crumbly texture — not too soft like upma and not too dry like podimas.
Perfect for busy mornings and weight loss diet.

How to make Ragi Aval Egg and vegetable stir fry

Now lets see how to make this Finger millet egg and vegetable stir fry or the ragi aval upma recipe

Ingredients

• Ragi aval – 1 cup
• water – 1/2 cup
• eggs – 4 (for vegetarian version add panneer and vegan version, add tofu)
• vegetables of your choice – 1/4 cup oi – 2 tbsp
• mustard seeds – little
• urud dal – 1/2 tsp
• cumin seeds – 1/2 tsp
• green chilli – 2 chopped finely
• curry leaves – a handful
• asafoetida – little
• onion – 1 medium sized
• salt – as per taste
• turmeric – less than 1/4 tsp
• coriander leaves for garnishing

Description

• Soak ragi with half cup water. use the same cup used for measuring the ragi.
• Heat oil in a pan.
• Add mustard, urud dal, cumin and fry a min.
• now add the green chilli, cury leaves and asafoetida.
• Add the onion and saute well.
• Add vegetables and sauté well.
• Break eggs and scramble well with the mixture.
• Add soaked ragi aval and mix well
• Add salt and turmeric. Cook until crumbly texture forms.
• Garnish with coriander and serve hot.

Tips

Do not over soak ragi aval.
Cook in medium flame to maintain crumbly texture.
Add more vegetables for kids.

FAQ

Is Ragi Aval good for weight loss?

Yes, it is rich in fiber and keeps you full for longer.

Can I skip egg?

Yes, you can make it completely vegetarian. Add panneer to make it as a vegetarian dish and add tofu to make it full vegan dish

Can it be stored?

Yes you can store it. But I advice you to consume with in the same day, so you can feel the freshness of egg and ragi.

ragi aval egg recipe
millet breakfast recipe
healthy ragi flakes recipe
protein rich breakfast
south indian millet recipes

The post Ragi Aval Egg and vegetable stir fry Recipe | Healthy Millet Breakfast appeared first on Learning-to-cook.

Non Vegetarian Recipes

CHICKEN RECIPES

****************

Soup

1. Thick chicken soup

Side dish – Gravy

1. 1. Simple chicken gravy for beginners
   2. Spicy country chicken kurma
   3. Coriander chicken gravy
   4. Chettinad Pepper chicken
   5. Chicken cashew gravy
   6. Chicken Kurma
   7. Chicken manchurian
   8. Nadan Kozhi Curry ( Kerala chicken curry )
   9. Chicken Kuzhambu step by step – Simple version
   10. Chicken Gravy step by step
   11. Kaju chicken – spicy version
   12. Arachuvitta Naatu Kozhi Kuzhambu
   13. Karaikudi Chicken Fry (semi gravy)
   14. Butter Chicken / Murgh Makhani Recipe
   15. Red chilli chicken recipe
   16. Bachelor Chicken Curry

Side dish – Dry

1. Country chicken fry / Naatu kozhi varuval
2. Popcorn Chicken
3. Chicken tikka in skewer
4. Chicken franks – fried in indian style
5. Chicken tikka
6. Chicken 65
7. Pepper chicken chettinad – dry
8. Easy Chicken Masala for beginners
9. Chicken 65 – version 2 (Restaurant Style)
10. Crispy Chicken Fry (like KFC)
11. Ginger Chicken Fry – Dry version
12. Butter Chicken Roast
13. Garlic Tomato Chicken Roast
14. Chilli Chicken Dry Version
15. Quick Chicken Fry

Biryani

1. Chicken Biryani
2. Country chicken Biryani

********************************************************************************

FISH RECIPES

*************

Sides – Gravy/Kuzhambu

1. Meen Kuzhambu (Sankara meen kuzhambu) – Amma Special
2. Karuvadu Kuzhambu / Dry fish gravy
3. Vaala karuvadu vathakkal
4. Ikan bilis sambal / Nethili Sambal
5. Meen Molee / Fish in coconut milk
6. Nethili Karuvadu Kuzhambu
7. Singapore Fish Head Curry
8. Nethili Karuvadu Thokku

Sides – Dry

1. Masala Fish Fry
2. Anchovies dry fish fry / Nethili karuvadu varuval
3. How to make Sura Puttu / Scrambled shark
4. Fish Manchurian – dry
5. Vaalai karuvadu fry / Ribbon dry fish fry
6. Simple Fish Fry
7. Anchovies Fish Fry
8. Kerala Style Pomfret Fry
9. Andhra Style Fish Fry
10. Indian Style Salmon Fish Fry
11. Small Fish Fry 
12. Curry Leaves Fish Fry

********************************************************************************

PRAWN RECIPES

***************

Sides – Gravy

1. Prawn Roast in Kerala Style / Chemeen Roast
2. Goan Shrimp Curry
3. Prawn Pepper Gravy
4. Prawn Kuzhambu
5. Tom yam Coconut prawns
6. Prawn Gravy
7. Prawn Thokku / Shrimp Thokku
8. Malabar Prawn Curry
9. Goan Prawn Vindaloo
10. Andhra style spicy prawn curry
11. Coconut Prawn Curry
12. Kadai Prawns 
13. Prawn Masala Goan Style

Sides – Dry / Starters / Snacks

1. Prawn Pakora
2. How to make Crispy Prawns – step by step
3. Prawn fry
4. Prawn Cutlets
5. Prawn Tikka
6. Prawn 65
7. Andhra Style Prawn fry
8. Garlic Butter Prawns
9. Goan Prawn Fry – Simple method
10. Restaurant Style Prawn Fry

Biryani / Rice

1. Prawn rice sevai Biryani
2. Prawn Dum Biryani
3. Prawn Pepper Fried Rice
4. Prawn Biryani using Coconut Milk
5. Spicy Prawn Fried Rice

********************************************************************************

EGG RECIPES

*************

1. French Toast
2. Muttai Kurma / Egg Kurma
3. Egg Biryani
4. Egg Podimas / Scrambled egg
5. Egg and Capsicum Gravy
6. Egg Balchao
7. Spicy Egg Masala
8. Egg Thokku
9. Muttai Kuzhambu (udacha mutta kulambu)
10. Scrambled Egg Curry
11. Vegetable Egg Burji
12. Egg Pepper Masala
13. Masala Egg Roast 
14. Fried Egg Sandwich
15. Masala French Toast
16. Quick Egg Fry
17. Egg fried rice in 5 min
18. Easy Egg pepper fry
19. Egg Cutlet
20. Podi Muttai
21. Ragi Aval and Egg fry

********************************************************************************

MUTTON RECIPES

***************

1. Mutton Soup
2. Mutton Pepper Fry
3. Mutton Kola Urundai 
4. Mutton Biryani
5. Mutton Kuzhambu
6. Mutton Masala
7. Mutton Semi Gravy
8. Mutton Kola Urundai – my father’s version
9. Mutton Pepper Masala

The post Non-Vegetarian Recipes Index | Indian Non veg recipes appeared first on Learning-to-cook.

Easy curry leaves fish fry recipe with video and step by step pictures for your easy understanding and learning.

How to make Curry Leaves Fish Fry Recipe

I always love to try different fish fry recipes as the same fish fry bores me as well as my family members. So this curry leaves fish fry is one such type of fish fry which I recently tried and became a hit in our family.

The spicies added in this fry can be adjusted as per your family taste buds and it doesnot require any specific measurements.

This fry should be fried in coconut oil to get the perfect taste, but other oil like sunflower oil, vegetable oil can also do their justice.

So if you are fish lover, then do check out the below recipes

• Kerala style pomfret fry
• Salmon fry Indian Style
• Nethili Dry Fish Fry
• Small fish fry
• Andhra Style Fish Fry
• Masala Fish fry

you can also check the full collection on non veg recipes here.

• 25+ Collection of prawn recipes
• 30+ Collection of fish recipes
• Full collection of non veg recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal.

Recipe for curry leaves fish fry

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How to make Curry Leaves Fish Fry Recipe

Curry leaves fish fry is easy to make and have its own unique taste with the curry leaves blend with the indian spices and marinated in fish. This fish is fried in coconut oil ( or sunflower oil ) and served with rice.

Course Side Dish

Cuisine Indian, tamil nadu

Keyword curry leaves fish fry, fish fry, fish fry using curry leaves

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Resting time 45 minutes minutes

Total Time 20 minutes minutes

Servings 3

Calories 350kcal

Author Akila

Ingredients

• Kilanga fish – 10 to 12
• Curry leaves – 1/2 cup
• Pepper – 1 tsp
• Ginger – 1/2 inch
• Garlic – 4 to 5
• Dry Red chilli – 2
• Green chilli – 1
• Fennel seeds – 1/4 to 1/2 tsp
• Chilli powder – 1/2 tsp
• Coriander powder- 1/2 tsp
• Turmeric powder- 1/4 tsp
• Salt – as per taste
• Lemon juice from half lemon

Instructions

• Check the below step by step instructions 

Video

Notes

Check the below notes.

Required Ingredients

• Kilanga fish – 10
• Curry leaves – 1/2 cup
• Pepper – 1 tsp
• Ginger – 1/2 inch
• Garlic – 4 to 5
• Dry Red chilli – 2
• Green chilli – 1
• Fennel seeds – 1/4 to 1/2 tsp
• Chilli powder – 1/2 tsp
• Coriander powder- 1/2 tsp
• Turmeric powder- 1/4 tsp
• Salt – as per taste
• Lemon juice from half lemon

(All the above ingredients can be adjusted on no of fish and as per your taste levels)

step by step method to prepare the curry leaves fish fry recipe

Let us see the making of curry leaves fish fry.

prepare the masala

first we need to prepare the masala for the fry. For this, in a mixie jar, add the curry leaves which are tightly packed.

Also add the black pepper corns, garlic, ginger, green chilli, red chilli,

In addition to that, add coriander powder, fennel seeds, turmeric powder, chilli powder,

Also include the salt as per taste, lemon juice from half lemon.

Grind this to a fine paste, adding water little by little.

Here i have taken the kilanga meen for this fry. ( you can choose other fish too). apply this masala paste thoroughly on the fishes.

Let it rest for about 45 to 1 hour for a perfect marination.

Frying the fish

in a pan add enough oil and add the fishes one by one in small batches.

Fry the fish for 2 minutes on one side and turn them to the other side and fry again for 2 minutes.

Again turn them and fry for 2 min and repeat unitl the fish is well cooked. Normally for this, the fish becomes brown color as we have added curry leaves. Also do not over fry them, as the curry leaves might give light bitter taste to the fishes.

Filter the oil and remove them. Repeat the same with other fishes.

Easy and tasty curry leaves fish fry is ready to be served.

Notes

1. Do not reduce the curry leaves quantity as the unique taste comes from curry leaves only.
2. The chilli powder, green chilli, pepper etc can be adjusted as per your spice level.
3. If you want you can add 3 to 4 shallots also.
4. Try to use coconut oil for frying as it gives very unique flavour.

The post Curry leaves fish fry | Fish fry recipes appeared first on Learning-to-cook.

How to make Prawn Thokku | shrimp thokku | eral thokku

If you are my regular reader, you definitely know I am a great fan of prawns. This prawn thokku or eral thokku is my hubby’s favorite. It can be had with rice as side dish or with any kind of tiffin items like idli or dosa or chappathi. This prawn thokku can be kept for 3 days also. But in our family it will be over within 1 day as everyone loves it. Now we see how to prepare this prawn thokku. 

You can check all the prawn recipes here.

 

Step by by instrctions for Prawn thokku

Ingredients

Prawns – 1/2 kg (deveined)

Tomato – 3 chopped finely

Onion – 2 (medium sized – copped finely)

Mustard seeds – 1/4 tsp

Urud dal – 1/2 tsp

Chilli powder – 1 tsp

Coriander powder – 1.5 tsp

Turmeric powder – 1/4 tsp

Garam masala – 1/2 tsp

Green chillies – 2 chopped finely

Cloves – 3 or 4

Cinnamon stick – 1 inch

Cardamom – 1

Star anise – 1

Fennel seeds – 1/2 tsp

Curry leaves – few

Coriander leaves – 3 tbsp chopped finely

 

 

Method to prepare Prawn thokku

 

1. Devein the prawns and Soak the prawns with the ingredients under marination for 30 min at least. 

8. Serve the thokku with rice or roti or naan. 

 

Yummy and tempting prawn thokku is ready

 

Recipe for Prawn Thokku | Shrimp thokku | Eral thokku

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Prawn thokku | Shrimp thokku | Eral Thokku

This prawn thokku or eral thokku is my hubby’s favorite. It can be had with rice as side dish or with any kind of tiffin items like idli or dosa or chappathi. This prawn thokku can be kept for 3 days also.

Course Side Dish

Cuisine tamil nadu

Keyword eral thokkuu, prawn thokku, shrimp thokku

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 400kcal

Author Akila

Ingredients

• Prawns – 1/2 kg deveined
• Tomato – 3 chopped finely
• Onion – 2 medium sized – copped finely
• Mustard seeds – 1/4 tsp
• Urud dal – 1/2 tsp
• Chilli powder – 1 tsp
• Coriander powder – 1.5 tsp
• Turmeric powder – 1/4 tsp
• Garam masala – 1/2 tsp
• Green chillies – 2 chopped finely
• Cloves – 3 or 4
• Cinnamon stick – 1 inch
• Cardamom – 1
• Star anise – 1
• Fennel seeds – 1/2 tsp
• Curry leaves – few
• Coriander leaves – 3 tbsp chopped finely

Instructions

• Devein the prawns and Soak the prawns with the ingredients under marination for 30 min at least.
• In a vessel or kadai, add the oil and when it us hot, add the mustard seeds, and Urud dal, fennel seeds, cloves, cinnamon stick, cardamom, star amuse and curry leaves. Fry for a min. Then add the onion and green chillies.
• When onions are soft, add the ginger garlic paste. Fry till it’s raw smell goes off. Add the tomato now and sauté it well.
• Add the chilli powder, turmeric and coriander powder. Mix well.
• Cook the tomato and onion so well that the oil oozes out. Now add the prawns.
• Mix the prawns well, donut is coated wth the masala. Do not add any water. The prawns by itself leaves out water and gets cooked by that water itself. Add the garam masala now and mix it.
• Let the oil oozes out again. Garnish with coriander leaves and serve it.
• Serve the thokku with rice or roti or naan.

Notes

check the above notes

*Post first published 26th April 2014. Updated with Recipe.

The post Prawn thokku | Shrimp thokku | Eral Thokku appeared first on Learning-to-cook.

This restaurant style prawn fry recipe is really easy to make at home and you don’t need to go for restaurants to try this prawn Fry. I can guarantee that all your family members including kids will love this recipe.

Prawns are my favorite one in the non-vegetarian recipes and I have tried many different prawn recipes and this one is an inclusion to my addiction.

In this restaurant style prawn fry recipe we do not add any food coloring and hence it is really good to give for kids. But still it gives nice color to the fry because of the kashmiri chili powder which we add to this recipe. Prepare this recipe in your home and comment how it has turned for you.

If you are a prawn lover like me then do check out my other prawn recipes in this website like

• Prawn Pakora
• How to make Crispy Prawns – step by step
• Prawn fry
• Prawn Cutlets
• Prawn Tikka
• Prawn 65
• Andhra Style Prawn fry
• Garlic Butter Prawns
• Goan Prawn Fry – Simple method
• Goan prawn vindaloo
• Kadai prawns

Video recipe of restaurant style prawn Fry

Printable recipe of restaurant style prawn fry

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Restaurant style prawns fry recipe

This restaurant style prawns fry recipe is really easy to make at home and you don't need to go for restaurants to try this prawn Fry. I can guarantee that all your family members including kids will love this recipe.

Course Side Dish

Cuisine Indian, South Indian, tamil nadu

Keyword restaurant style prawn fry

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Akila

Ingredients

To clean pawns

• Prawns - 500 gms
• Salt - 1/2 tsp
• Turmeric - 1/2 tsp

For marinating

• chili powder - 1 tsp
• coriander powder - 1 tsp
• salt - as needed
• Pepper powder - 1/5 tsp
• ginger garlic paste - 1 tsp
• Curry leaves - few
• coriander leaves - few
• green chili - 1 finely chopped
• cumin powder - 1/4 tsp
• garam masala - 1/4 tsp
• turmeric - 1/4 tsp
• oil for frying
• rice flour - 1 tbsp
• Corn flour - 1 tbsp
• little water to sprinkle
• Lemon juice from half lemon

Instructions

Method to prepare restaurant style prawn fry

• Remove the head and shell of the prawns. Devein the prawns and wash them with salt and turmeric. Repeat the cleaning process two to three times if needed.
• Add the cleaned France in a bowl.
• To this add chili powder coriander powder turmeric salt ginger garlic paste cumin powder garam masala Pepper powder green Chilli coriander leaves Curry leaves.
• Mix them nicely. Add water if needed.
• Add rice flour and corn flour. Again mix them nicely adding water little by little to form a nice coating on the prawns.
• Finally add juice from half a lemon. Again mix them slightly.
• Let it rest for 15 to 20 minutes.
• In a big heavy bottom pan add enough oil for frying the marinated prawns.
• When the oil is hot add the prawns in batches and fry them nicely.
• Cook them evenly so that, they get a nice red color.
• Remove from oil and filter pill. Repeat the same for other batches too.
• Add the curry leaves to the remaining Masala and fry it in the same oil.
• Yummy yummy restaurant style prawn fry is ready to be served.

Step by step instructions of restaurant style prawn fry

Ingredients

To clean pawns

• Prawns – 500 gms
• Salt – 1/2 tsp
• Turmeric – 1/2 tsp

For marinating

• chili powder – 1 tsp
• coriander powder – 1 tsp
• salt – as needed
• Pepper powder – 1/5 tsp
• ginger garlic paste – 1 tsp
• Curry leaves – few
• coriander leaves – few
• green chili – 1 finely chopped
• cumin powder – 1/4 tsp
• garam masala – 1/4 tsp
• turmeric – 1/4 tsp
• oil for frying
• rice flour – 1 tbsp
• Corn flour – 1 tbsp
• little water to sprinkle
• Lemon juice from half lemon

Method to prepare restaurant style prawn fry

1.Remove the head and shell of the prawns. Devein the prawns and wash them with salt and turmeric. Repeat the cleaning process two to three times if needed.

2. Add the cleaned France in a bowl.

3. To this add chili powder coriander powder turmeric salt ginger garlic paste cumin powder garam masala Pepper powder green Chilli coriander leaves Curry leaves.

4. Mix them nicely. Add water if needed.

5. Add rice flour and corn flour. Again mix them nicely adding water little by little to form a nice coating on the prawns.

6. Finally add juice from half a lemon. Again mix them slightly.

7. Let it rest for 15 to 20 minutes.

8. In a big heavy bottom pan add enough oil for frying the marinated prawns. When the oil is hot add the prawns in batches and fry them nicely.

9. Cook them evenly so that, they get a nice red color.

10. Remove from oil and filter pill. Repeat the same for other batches too.

11. Add the curry leaves to the remaining Masala and fry it in the same oil.

12. Yummy yummy restaurant style prawn fry is ready to be served.

Notes

1. Try to use Kashmir chilli powder add or gives nice red colour to the prawns fry. If you don’t have then go for normal chilli powder.

2. You can adjust the spiciness according to your taste.

3. Instead of pepper powder you can add crushed pepper also.

4. If you want you can add red food colour but I didn’t add as my prawn fry already have nice colour.

The post Restaurant Style Prawn Fry Recipe | Sunday Special Recipes appeared first on Learning-to-cook.

This Mutton semi gravy recipe goes well with idli, dosa, idiyappam, appam. you can also mix this with rice and eat it. Either way it tastes good.

This mutton semi gravy recipe can be made into a thick gravy or a semi gravy like this. Here I have prepared this as a spicy one. If you want to make it less spicy you can add coconut milk at the end of the recipe. Also if you want to make it more spicy add one teaspoon of black pepper powder just 5 minutes before switching off the stove.

If you like this mutton recipe then don’t forget to check the other mutton recipes like

• Mutton keema balls | Mutton kola urundai
• Mutton Masala
• Mutton Pepper fry
• Mutton Kuzhambu
• Mutton biryani
• Mutton soup

Video recipe of mutton semi gravy

Printable recipe of Mutton Semi gravy

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Spicy mutton semi gravy recipe

This mutton semi gravy recipe can be made into a thick gravy or a semi gravy like this. Here I have prepared this as a spicy one. If you want to make it less spicy you can add coconut milk at the end of the recipe.

Course Side Dish

Cuisine tamil nadu

Keyword mutton semi gravy, spicy mutton gravy

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Author Akila

Ingredients

To cook mutton

• Mutton - 1/2 kg
• Ginger - 1 tbsp chopped
• Garlic - 1 tbsp chopped
• Turmeric - 1/2 tsp
• Salt - 1/2 tsp
• Water - 1 cup or as needed to cook mutton

To powder

• Fennel seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Black pepper - 1/2 tsp

To prepare Masala

• Oil - 7 tbsp
• Cloves - 3 to 4
• Star anise - 2
• Cinnamon Stick - 4
• Bayleaf - 3
• Cardamom- 1
• Curry leaves - 2 springs
• Green chilli - 2 slit lengthwise
• Ginger garlic paste - 1 tbsp
• Onion - 2 big chopped finely
• Tomato - 2 chopped finely
• Chilli powder - 1 tsp
• Coriander powder - 1.5 tsp
• Garam Masala- 1/4 tsp
• Turmeric - 1/4 tsp
• Salt - as per taste
• Coriander leaves - few

Instructions

Method for making mutton semi gravy

• Wash the mutton nicely with turmeric and salt. Wash it around 3 to four times. You can follow this link of how to remove foul smell from the chicken and follow the same procedure to remove the smell from the mutton.
• Now in a pressure cooker add oil and the washed Mutton, chopped ginger garlic, turmeric and salt.
• Also add One cup of water and pressure cook nicely for 6 to 8 minutes or cook according to your cooker specifications.
• Once the Mutton is cooked, keep it aside.
• In a large pan, add fennel, cumin and pepper seeds. Fry for a minute.
• Make it a fine powder and keep aside.
• In a big pan, add oil and when hot, add mentioned spices and fry slightly.
• Add the curry leaves and the green chilli.
• Add the finely chopped onions and saute nicely till it becomes translucent.
• Add the ginger garlic paste and again fry till the raw smell of ginger garlic goes off.
• Add the tomatoes and saute well.
• Now add the chilli powder and coriander powder. Let it cook nicely.
• Add the cooked mutton alone. (do not add the Mutton stock now)
• Now add Little salt and turmeric as we have already added them while cooking the Mutton.
• Add the Mutton  stock now and allow the Mutton to get slow cooked in the stock.
• Add the garam Masala and mix it.
• Now add the ground powder. ( cumin, Fennel and pepper).
• Allow the mutton to cook nicely in the Masala and cook until all water evaporates. If you want you can add 2 tbsp of oil to this. If you want more gravy, you need not wait till all water evaporates. You can switch off the stove now itself and serve it. If you want a thick gravy, then let all water content goes off.
• Garnish with Coriander leaves.
• Serve the Yummy yummy mutton semi gravy.

Step by step instructions of Mutton Semi gravy

Ingredients

To cook mutton

• Mutton – 1/2 kg
• Ginger – 1 tbsp (chopped)
• Garlic – 1 tbsp (chopped)
• Turmeric – 1/2 tsp
• Salt – 1/2 tsp
• Water – 1 cup ( or as needed to cook mutton)

To powder

• Fennel seeds – 1 tsp
• Cumin seeds – 1/2 tsp
• Black pepper – 1/2 tsp

To prepare Masala

• Oil – 7 tbsp
• Cloves – 3 to 4
• Star anise – 2
• Cinnamon Stick – 4
• Bayleaf – 3
• Cardamom- 1
• Curry leaves – 2 springs
• Green chilli – 2 (slit lengthwise )
• Ginger garlic paste – 1 tbsp
• Onion – 2 big ( chopped finely)
• Tomato – 2 ( chopped finely)
• Chilli powder – 1 tsp
• Coriander powder – 1.5 tsp
• Garam Masala- 1/4 tsp
• Turmeric – 1/4 tsp
• Salt – as per taste
• Coriander leaves – few

Method for making mutton semi gravy

1. Wash the mutton nicely with turmeric and salt. Wash it around 3 to four times. You can follow this link of how to remove foul smell from the chicken and follow the same procedure to remove the smell from the mutton.

2  Now in a pressure cooker add oil and the washed Mutton, chopped ginger garlic, turmeric and salt.

3. Also add One cup of water and pressure cook nicely for 6 to 8 minutes or cook according to your cooker specifications.

4. Once the Mutton is cooked, keep it aside.

5. In a large pan, add fennel, cumin and pepper seeds. Fry for a minute.

6. Make it a fine powder and keep aside.

7. In a big pan, add oil and when hot, add mentioned spices and fry slightly.

8. Add the curry leaves and the green chilli.

9. Add the finely chopped onions and saute nicely till it becomes translucent.

10. Add the ginger garlic paste and again fry till the raw smell of ginger garlic goes off.

11. Add the tomatoes and saute well.

12. Now add the chilli powder and coriander powder. Let it cook nicely.

13. Add the cooked mutton alone. (do not add the Mutton stock now)

14. Now add Little salt and turmeric as we have already added them while cooking the Mutton.

15. Add the Mutton  stock now and allow the Mutton to get slow cooked in the stock. 

16. Add the garam Masala and mix it.

17. Now add the ground powder. ( cumin, Fennel and pepper).

18. Allow the mutton to cook nicely in the Masala and cook until all water evaporates. If you want you can add 2 tbsp of oil to this. If you want more gravy, you need not wait till all water evaporates. You can switch off the stove now itself and serve it. If you want a thick gravy, then let all water content goes off.

19. Garnish with Coriander leaves.

20. Serve the Yummy yummy mutton semi gravy.

Notes

1. If you want more spiciness and peppery flavors you can add one teaspoon of pepper.

The post Mutton Semi gravy | Spicy Mutton Gravy Recipe appeared first on Learning-to-cook.

This crab gravy using coconut milk is prepared in villages with small crabs. Here I have preferred the same with flower crabs. You can prepare this Curry with or without coconut milk. I have prepared by adding the coconut milk.

Also you can make this more spicy by adding more chili powder or black pepper. That is purely your option. Here I have a added only coconut milk and omitted the black pepper since I’m going to give this gravy to my kids. So you can test by adding these different options according to your spice level.

If you want to know how to clean the crabs you can check my video here. Also if you like other crab recipes you can check the below ones.

If you want, you can check my non-vegetarian recipe index here to see the collection of chicken recipes, seafood recipes, mutton and egg recipes.

Now let us see the preparation of crab gravy using coconut milk with step by step instructions.

Video recipe of crab gravy using coconut milk

Printable recipe of crab gravy using coconut milk

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Crab gravy using coconut milk recipe

This crab gravy using coconut milk is prepared in villages with small crabs. Here I have preferred the same with flower crabs. You can prepare this Curry with or without coconut milk. I have prepared by adding the coconut milk

Course Side Dish

Cuisine Indian

Keyword crab gravy using coconut milk

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 5

Author Akila

Ingredients

For marination

• Crabs - 2
• Chili powder - 1/2 a teaspoon
• coriander powder - 1/2 teaspoon
• salt - 1/2 teaspoon
• turmeric - 1/2 a teaspoon

To grind

• Onion - 2
• tomato - 2
• green chili - 1 or 2
• Black pepper - 1/4 tsp optional ( here I didn't add)

Other ingredients

• Oil 5 to 6 tbsp
• Chili powder coriander powder, salt - 1/2 tsp or as needed
• Salt- as per taste
• Curry leaves - little
• coriander leaves - little
• water - 1/2 cup to 3/4 cup or as needed to cook the crab
• Coconut milk - 3/4 to 1 Cup

Spices

• Cumin seeds - 1/2 tsp
• Fennel seeds - 1/2 tsp
• Cloves - 5 or 6
• cardamom - 2
• cinnamon stick stick - 2 inch crushed
• bay leaves - 2 or 3
• star anise - 1 Or 2 I didn't add, as I didn't have at the time of cooking

Instructions

Method to prepare crab gravy using coconut milk

• Marinate Crab with half teaspoon of chili powder, coriander powder, turmeric and salt. Let it rest for 1 hour.
• After 1 hour in a vessel add 2 tbsp of oil and when the oil is hot and finely chopped onion and sort it nicely.
• Once the onions are translucent and the finely chopped tomatoes and the green chili.
• Saute the tomatoes until it becomes mushy. Now transfer the content to a food processor and grind them into a coarse paste.
• In the same vessel add 4 tbsp of oil and add the spices one by one and fry for a min.
• Add ginger garlic paste and fry till raw smell of ginger goes off.
• Add the coarse onion tomato paste and allow to boil for 5 min in medium flame.
• Add the marinated crabs.
• Add salt, chili powder, coriander powder turmeric if needed.
• Add the handful of coriander and Curry leaves.
• Now Add the water and cover and cook for 10 minutes or until the crabs are cooked nicely.
• Once the crabs are nicely cooked add one cup of coconut milk and cook for another 5 to 7 minutes.
• Once the gravy becomes thick, switch off the stove.
• Crab Gravy is ready to be served.

Notes

See Notes Below 

step by step instructions of crab gravy using coconut milk

Ingredients

For marination

• Crabs – 2
• Chili powder – 1/2 a teaspoon
• coriander powder – 1/2 teaspoon
• salt – 1/2 teaspoon
• turmeric – 1/2 a teaspoon

To grind

• Onion – 2
• tomato – 2
• green chili – 1 or 2
• Black pepper – 1/4 tsp (optional) ( here I didn’t add)

Other ingredients

• Oil 5 to 6 tbsp
• Chili powder, coriander powder, salt – 1/2 tsp or as needed
• Salt- as per taste
• Curry leaves – little
• coriander leaves – little
• water – 1/2 cup to 3/4 cup (or as needed to cook the crab)
• Coconut milk – 3/4 to 1 Cup

Spices

• Cumin seeds – 1/2 tsp
• Fennel seeds – 1/2 tsp
• cloves – 5 or 6
• cardamom – 2
• cinnamon stick stick – 2 inch crushed
• bay leaves – 2 or 3
• star anise – 1 Or 2 ( I didn’t add, as I didn’t have at the time of cooking )

Method to prepare crab gravy using coconut milk

1. Marinate Crab with half teaspoon of chili powder, coriander powder, turmeric and salt. Let it rest for 1 hour.

2. After 1 hour in a vessel add 2 tbsp of oil and when the oil is hot and finely chopped onion and sort it nicely.

3. Once the onions are translucent and the finely chopped tomatoes and the green chili.

4. Saute the tomatoes until it becomes mushy. Now transfer the content to a food processor and grind them into a coarse paste.

5. In the same vessel add 4 tbsp of oil and add the spices one by one and fry for a min.

6. Add ginger garlic paste and fry till raw smell of ginger goes off.

7. Add the coarse onion tomato paste and allow to boil for 5 min in medium flame.

8. Now Add the marinated crabs.

9. Now Add salt, chili powder, coriander powder turmeric if needed.

10. Add the handful of coriander and Curry leaves.

11. Now Add the water and cover and cook for 10 minutes or until the crabs are cooked nicely.

12. Once the crabs are nicely cooked add one cup of coconut milk and cook for another 5 to 7 minutes.

13. Once the gravy becomes thick, switch off the stove.

14. Crab Gravy is ready to be served.

Yummy yummy crab gravy with coconut milk is ready.

Notes

1. As mentioned you can increase the green chili according to your spice level.

2. also you can add half teaspoon of black pepper along with the green chili and tomatoes and grind and use as usual.

3. Since we add coconut milk this gravy will have mild spiciness and little bit of sweetness.

The post Crab gravy using coconut milk | Indian Crab Recipes appeared first on Learning-to-cook.

I always love country chicken than the broiler chicken. I feel it is good for health and tastes best, when cooked in a traditional way. This recipe Arachuvitta Naatu Kozhi Kuzhambu I took from a old recipe diary which I brought long before from India. I tried this and came out good. I made this bit watery but you can make it in a thick kuzhambu too. 

You can also view some other chicken recipes if you want….

Simple Chicken Gravy
Chicken Kuzhambu step by step
Kaju Chicken
Nadan Kozhi Curry
Pepper Chicken Chettinad
Chicken 65 – Restaurant style
Karaikudi Chicken Fry

Arachuvitta Naatu Kozhi Kuzhambu

Preparation time: 15 min | Cook Time: 30 min | Serves: 5

Recipe Category: Main Course | Recipe Cuisine: South Indian

Ingredients

For gravy

Chicken – 1/2 kg

Turmeric – 1/4 tsp

Shallots – 15 to 20

Salt – as per the taste

Sesame oil – 2 tsp

Curry leaves few

Coriander leaves for garnishing 

To Roast and Grind

Red chilies – 2

Coriander Seafs  – 2 tsp

Cumin  seeds – 1 tsp

Pepper – 1.5 tsp

Rice – 1 tsp

Sombu / Fennel Seeds – 3/4 tsp

Poppy seeds / Kasa kasa – 1 tsp 

Method
1. Wash the chicken nicely with salt and turmeric.

2. In the pressure cooker add the oil and fry the shallots a bit. Add the chicken pieces, turmeric and salt and sauté for 3 min atleast. Now add 3 cups of water and cook for 5 whistles. (country chicken takes more time to cook)

3.  Take the ingredients mentioned in To fry and grind.

4. In a pan, add 1 tsp oil, and fry the ingredients one by one till light brown. Do not over fry it, as the kuzhambu might taste bitter.

5. Transfer the content to the food processor.

6. Add little water and grind to a coarse paste.

7. In the kadai, add the oil and when hot, add the curry leaves. Then add the coarse paste.

8. Sauté it till the oil oozes out.

9. Meanwhile check the chicken is cooked or not.

10. If cooked, transfer the chicken to the kadai. Allow it to boil. Check for the seasoning and adjust it. ( before transferring, you can take the water and prepare the chicken soup )

11. Let it cook for 7 to 8 min. Garnish with coriander leaves and serve hot.

12. Serve it with hot rice.

Yummy and delicious Arachuvitta Naatu Kozhi Kuzhambu is Ready.  

Notes:

1. If you want you can add coconut milk to the gravy. 
2. Adjust the chilli according to your spiciness. 

3. Do not over fry the spices, as the Kuzhambu might taste bitter.

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