Easy Thick Gravy Chicken Curry Recipe | Kodi Iguru Recipe
Thick Gravy Chicken Curry Recipe with step-by-step pictures. It is a South Indian dish of succulent chicken coated with a delicious, spicy, and thick gravy (sauce). This classic and comforting dish comes together in under 45 mins and makes for a satisfying meal. The thick gravy chicken curry pairs well with any Indian flatbread, and even as a side to steamed plain rice.
In India, every house has its own chicken curry recipe. There are hundreds of different styles of chicken curry with different flavors and textures you could ever imagine. I have already shared a few chicken curry recipes from various regions on the blog which I make for my family.
In South India, Telugu-speaking region to be specific, this thick gravy chicken curry is called Kodi Kura Iguru.
About Thick Gravy Chicken Curry Recipe
Chicken Curry with thick gravy is a bold, spicy, and super flavorful chicken curry made by cooking chicken in a spicy onion-coconut-based gravy.
Thick gravy chicken curry recipe is a simple version that requires basic ingredients and does not use any cashews, yogurt, or cream. The thick gravy in this dish is unique in its own way.
A typical Indian chicken curry always starts with spices which usually come in the form of powdered spices or freshly ground paste.
This chicken curry is one of the easiest chicken recipes with minimal ingredients that even a novice or bachelor can make with little effort.
After numerous experiences and experimentation of my own, I learned that adding one key ingredient can be the difference between serving up a rich, luscious curry sauce or having a river running through your curry.
While making chicken curry, every home, and restaurant has a favorite thickening ingredient(s). In this recipe, it is just one ingredient that makes the chicken gravy thick. Yes. it’s desiccated coconut.
Key to thick and silky smooth gravy: The paste which is produced fresh by roasting onion and dry coconut, is the key to preparing thick gravy chicken curry.
This recipe is a keeper for the times when you want to make special chicken gravy using simple ingredients.
Reasons to make
Easy recipe.
Flavorful and visually stunning curry.
Needs no overnight marination.
Customizable into dry, semi-gravy, or gravy dish.
Perfect for everyday meals.
Pro Tips
1. Choosing chicken: bone-in chicken is the best choice for this recipe as the juices from the bones seep into the gravy.
2. I prefer to make chicken curry in a kadhai (heavy-bottomed pot). But, when in a hurry I cook the curry in a pressure cooker to save time.
3. Slow cooking is essential until the gravy releases oil. This is the sign of a well-cooked curry.
4. Add whole spices in the beginning as they infuse deeper flavors slowly as the chicken curry cooks. And, add garam masala towards the end as it is a blend of delicate important spices.
5. In this post, I show how to make a chicken curry that has a thick masala. If you prefer more gravy, add more hot water after the chicken is cooked tender. But note that adding more water will dilute some of the flavors, so I suggest increasing spices.
6. Accidentally if you overdid on adding water to your gravy, then simmer the gravy over medium flame uncovered until the liquid evaporates to thicken the gravy.
Ingredients
Chicken: I always prefer skinless whole chicken cut into equal size of pieces to make the curries. However, you can use whatever you like.
Cooking oil: I make the curry in neutral flavored oil. You can use any cooking oil.
Onion and desiccated coconut: These two act as a thickener. Also gives smooth and silky richness to the gravy.
Ginger-garlic paste: one of the most basic essentials in Indian cuisine. It imparts a unique aroma and also helps to get rid of the meat odor while cooking.
Whole spices: bay leaf, cloves, cinnamon stick, cumin, and green cardamom.
Spices: turmeric powder, red chili powder, coriander powder, cumin powder, chicken masala, and garam masala.
Green chilies
Seasoning & herbs: Salt and coriander leaves.
Water: preferably hot.
How to make Chicken Curry in Thick Gravy
Step 1. Making the Base Paste.
1. Heat oil in a pan over medium flame and add sliced onions. Saute until they soften.
Stir at regular intervals for even cooking.
2. Once the raw smell of onions goes away and they soften, add desiccated coconut or dry coconut (grated).
3. Saute over low flame for 5 minutes.
4. Let the roasted ingredients cool. Transfer them to a blender jar and grind them with little water to make a fine smooth paste.
The smoother the paste the smooth gravy will be.
Step 2: Making Thick Gravy Chicken Curry
5. Heat oil in the heavy bottom pan over medium flame. When hot, add bay leaf, cloves, cinnamon stick, and green cardamom.
Ensure the oil is hot and the whole spices sizzle to infuse the flavors of the spices in the oil.
8. Add the ground paste and saute by stirring continuously until moisture reduces and oil separates.
9. Add ginger garlic paste and saute for 1-2 minutes or until the raw smell goes away.
10. Next add turmeric powder and saute for 10 seconds.
11. Add washed chicken pieces. Saute the pieces over medium-high flame in masala till they turn to pale white color.
12. Add salt.
Seasoning the chicken at this stage enhances the taste as it seeps into the meat.
13. Cover the pan and cook on low flame for 10 minutes. Meanwhile, heat 1.5-2 cups of water in a separate pot until it comes to a boil.
Stir after 5 minutes to avoid masala sticking to the bottom of the pan.
13. After 10 minutes, ideally you should see water in the pan.
14. Add red chili powder and saute for 2-3 minutes.
Decide the quantity of red chili powder depending on how spicy or mild you want your curry.
15. Pour hot water. Mix well. Taste check and add more spice and salt if needed.
I usually add just enough water to cover 3/4 th chicken.
Do not add cold water, it will drop the temperature and also increase the cooking time of the meat.
16. Cover and cook on low flame until the chicken is cooked soft and tender. It took me 20 minutes.
The cooking time depends on the age of the chicken and the size of the pieces.
14. Check whether the chicken is done by pricking with a fork or can taste a small piece. While pricking, the meat should easily fall off the bone. If you taste the piece, it must be soft.
15. Once the meat is cooked tender, it’s time to add coriander powder, cumin powder, and garam masala.
As these powdered spices are delicate, add them only after the meat is cooked.
16. Add raw green chilies. Continue to simmer the curry for 5-10 minutes.
Make a slit in each green chili before adding it to the curry. The raw green chilies do add a hint of spice and a layer of flavor.
17. When the curry reaches the desired consistency, turn off the flame. Finally, add coriander leaves and mix.
18. Thick Gravy Chicken Curry is ready. Serve hot or warm with steamed rice or flatbread along with lemon wedge and or onion slices on the side.
Serving Suggestions
Serve it with steamed rice or plain basmati rice, flavored rice like jeera rice, bagara rice, or pulao.
The curry goes well with Indian flatbreads like roti, phulka, poori/puri, plain paratha, Kerala parotta, etc.
This special chicken curry also pairs very well with South Indian breakfast items like dosa, and medu vada.
Storage Suggestions
This Thick Gravy Chicken Curry will last for 2 to 3 days in the refrigerator if stored properly in an airtight container.
Before serving, reheat in a microwave or in a pan over the stovetop until hot. If the gravy looks very thick, add little water while reheating.
Variations
1. You can add a North Indian twist by adding a little kasuri methi toward the end to make the gravy exceptionally delectable.
2. To increase the gravy quantity, you can add tomato puree (grind 2 medium-sized tomatoes) after step 11 and saute until the oil separates.
3. Can combine poppy seeds or cashews along with desiccated coconut. In restaurants, one of the two combinations is used to make chicken iguru (semi-gravy).
4. This recipe will also work with 750 grams of prawns or lamb or goat. Make sure to adjust the cooking time accordingly.
5. Can add store-bought spice powders – chicken masala, meat masala, or koora karam. Select a good brand.
More Related Recipes
Chicken curry with coconut milk
If you’ve tried this Easy Thick Gravy Chicken Curry Recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.
You can also follow me on Instagram to see what’s latest in my kitchen!
Recipe Card
How to make Thick Gravy Chicken Curry Recipe
Ingredients
For Base Masala Paste
- 2 tbsp Oil
- 2-3 medium size Onion (thinly sliced)
- 3 tbsp Coconut (desicated or dry)
For Thick Gravy Chicken Curry
- 750 grams Chicken (bone-in or boneless)
- 1/4 cup Oil
- 2 numbers Bay leaves
- 2-3 numbers Cloves
- 1 inch Cinnamon stick
- 2 numbers Green Cardamom
- 1/2 tsp Cumin
- 1 tbsp Ginger garlic paste (homemade or store-bought)
- 1/2 tsp Turmeric powder
- 1/2-1 tbsp Red chili powder
- 1-2 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1/2-1 tsp Garam masala powder
- 2-3 numbers Green chilies
- 2-3 tbsp Coriander leaves
- 1.5-2 cups Water (hot)
- Salt to taste
Instructions
Make Base Paste
- Heat oil in a pan over medium flame and add sliced onions. Saute until they soften.
- Once the raw smell of onions goes away and they soften, add desiccated coconut or dry coconut (grated). Saute over low flame for 5 minutes.
- Let the roasted ingredients cool. Transfer them to a blender jar and grind them with little water to make a fine smooth paste.
Make Thick Gravy Chicken curry
- Heat oil in the heavy bottom pan over medium flame. When hot, add bay leaf, cloves, cinnamon stick, and green cardamom.
- Add the ground paste and saute by stirring continuously until moisture reduces and the oil separates.
- Add ginger garlic paste and saute for 1-2 minutes or until the raw smell goes away.
- Next, add turmeric powder and saute for 10 seconds.
- Add washed chicken pieces. Saute the pieces over medium-high flame in masala till they turn to pale white color.
- Add salt. Give a good mix.
- Cover the pan and cook on low flame for 10 minutes. Meanwhile, heat 1.5-2 cups of water in a separate pot until it comes to a boil.
- After 10 minutes, ideally you should see water in the pan.
- Add red chili powder and saute for 2-3 minutes.
- Pour hot water. Mix well. Taste check and add more spice and salt if needed. I usually add just enough water to cover 3/4 th chicken.
- Cover and cook on low flame until the chicken is cooked soft and tender. It took me 20 minutes.
- Check whether the chicken is done by pricking with a fork or can taste a small piece. While pricking, the meat should easily fall off the bone. If you taste the piece, it must be soft.
- Once the meat is cooked tender, it is time to add coriander powder, cumin powder, and garam masala.
- Add raw green chilies. Continue to simmer the curry for 5-10 minutes.
- When the curry reaches the desired consistency, turn off the flame. Finally, add coriander leaves and mix.
- Thick Gravy Chicken Curry is ready. Serve hot or warm with steamed rice or flatbread along with lemon wedge and or onion slices on the side.
1 thought on “Easy Thick Gravy Chicken Curry Recipe | Kodi Iguru Recipe”