Chicken Curry


Fry the seeds in oil till the sputter. Fry Onions till golden brown. Add ginger garlic paste and tomatoes till the tomatoes are blanched. Add the chicken and the curry powders. Add abt 3 – 4 cups of water. Cover and allow the chicken to be cooked. Add more water or coconut milk (optional) if a water consistency is needed. For a thick gravy all the liquid to be evaporated. Garnish with coriander leaves. Eaten hot with Pattu Basmathi Rice or Pattu Frozen Parata.


  • 500g chicken diced
  • 2onions
  • 2 tomatoes
  • 1 tbl Pattu Ginger Garlic Paste
  • 1 tsp Pattu Fennel Seed
  • 1 tsp Pattu Cumin Seed
  • Salt to taste
  • 1 cinnamon & 2 cloves
  • 2 cardamon
  • 3 tbl Pattu Meat Curry Powder
  • Coraiander leaves for garnish
  • Coconut milk 150ml (optional)