Aishwarya’s Rai’s Chicken Curry

Film star Aishwarya Rai in film THE MISTRESS OF THE SPICES. PH Photo
Along with chicken, actress Aishwarya Rai Bachchan really likes her Manglorean fish curry,  Aishwarya Rai’s favourite chicken curry

(Recipe courtesy: Purushottam Shetty. T

Step 1

1 tbsp – Coriander seeds
1/2 tbsp – Sesame seeds
1/4 tbsp – Cumin seeds
4-5 – Peppercorns
1/2 tsp – Methi seeds
2 – Garlic cloves

Step 2
1/2 – Coconut, grated
2 – Onions, finely sliced
10-12 – Dried red chillies
1 tsp – Turmeric powder
2 tsp – Ghee

1kg – Chicken, with bone, clean and cut into medium-sized pieces
Milk of 1 coconut
1 – Onion, finely sliced
1/2 – Tomato, finely diced
Some curry leaves
1 tbsp – Coconut oil
Salt to taste


Step 1: Prepare the Masala
* In a pan, put some coconut oil and add all the ingredients.
* Toast on medium flame for 4-5 minutes, mixing them so that they don’t burn, and roast evenly. Remove the roasted ingredients from the pan and set them aside.

Step 2
* In the same pan, add the ghee, sliced onions and tomato, and sauté for 3 minutes.
* Add the grated coconut, turmeric powder and curry leaves, and sauté for 5 minutes. Turn off flame and cool.
* Then, put the mixture in a grinder along with the toasted masala prepared and grind them until a smooth thick paste is formed (adding water from time to time).

Step 3
* In a separate pan, put some coconut oil, add the sliced onions and tomato and fry until golden brown.
* Add the chicken and cook on high for 5 minutes.
* Reduce the flame, place the lid and cook for an additional 9-10 minutes, mixing well once in a while.
* Add the masala prepared in Step 1, salt, curry leaves and mix well. Place lid and cook on medium flame for 8-10 minutes.
* Add 3-4 cups of water and cook on high flame for 2 minutes. Reduce the flame, place lid and simmer till chicken is cooked.
* Before turning off the flame, add the coconut milk and mix well. Remove to a serving bowl.