Disclosure: Some of the links mentioned on this page are affiliate links. That means, when you use those links to buy products, I earn a small commission at no additional cost to you. That way I will have some help in running this website.
I first tasted Kaari Chicken after my marriage. My MIL makes this amazing delicious curry, mildly spiced with the creaminess of coconut milk and goodness of dry fruits. It tastes heavenly with some steamed rice and a dash of lemon🍋. The main masala called kari masala is available in some areas of Mumbai – The bohri stores of Crawford maket, but it can be made easily from scratch too.
Just boil the chicken with some ginger garlic paste, green chilies and salt. And in another vessel fry the Kari masala mixed in half a cup of water in some oil until the masala gets cooked and release some oil, Add the boiled chicken and fry some more, add coconut milk, salt, chili powder. Cook it for 10 minutes. Add the remaining stock obtained from boiling the chicken, tamarind water and some more water if you desire a thin runny curry. I have seen some folks even eating the curry like soup yumm yumm.
The Kari masala is majorly cashew-nut based with some Chana daliya, peanuts and some seeds like sesame, pumpkin etc.
No tomatoes required in this dish, for sourness tamarind or lemon is added.
The same method can be used for making Mutton kari as well.
If you are looking for a No onion No tomato chicken curry, this is it.
This curry is mild in spices, very rich and creamy.
Pro Tip: keep stirring the Kari masala till the coconut milk is added, else it can burn.
So let’s start
- Chicken/Mutton: 1 Kg
- Green chillies: 3-4
- Ginger garlic paste: 1tbsp
- Cumin seeds : 1tsp
- Red chili powder: 2 tsp
- Kaari masala: 3/4 cup (Add half a cup of water)
- Curry leaves: 8-9 leaves
- Coconut milk powder: 1 small cup or Coconut milk: 1L
- Tamarind: 1 small ball ( soaked in warm water )
- Salt to taste.
- Oil: 2-3 tbsp
- Boil and cook Chicken/mutton, ginger garlic paste, green chilies and salt with a glass of water in a pressure cooker.
- In a kadai/wok, add oil, chopped curry leaves, cumin seeds(jeera) add the kaari masala (mixed with water else it might burn), fry, add salt and red chili powder. Cook till fragrant (The whole kitchen will emanate this fragrance, I love it 🙂 ) Keep stirring as it tends to burn very easily.
- Strain the meat and add to the fried masala, cook till the oil separates.
- Add coconut milk. I use coconut milk powder but canned coconut milk or cream can be used too. (For making coconut milk from scratch, you will need 1 full coconut shredded. Add 250ml water to it and blend well, squeeze the milk and add some more water. Repeat this process for 4 times with same shredded coconut but 250 ml of fresh water each time, you will end up with 1L of coconut milk)
- Cook for at least 20 minutes on low to medium heat. Add tamarind water. Adjust salt. Once oil starts separating, switch off the flame. If using lemon, then add after the gravy is cooked properly (before serving).
- Enjoy with hot steaming rice.