This annual ritual of Chicken Curry and Dosa for breakfast on Diwali is a tradition I have come to love!
The chicken curry and dosa is such an awesome start to a Diwali morning made from a recipe which has been passed down for generations in my husband’s family.
I remember 12 years ago, it was our first Diwali after getting married and I was decorating my house like a happy bunny. Buying diyas, fairy lights, stuff for the pooja, gifts for family and friends, new clothes. There was an excitement in the air that I can’t describe. Everything was going as per the plan, till I asked what should we make for Diwali – the breakfast, lunch and dinner menu and without thinking, he said “Chicken Curry and Dosa for breakfast” and I went “WHATTTTT”.
I mean, I love chicken curry and dosa, but for breakfast and on Diwali day? I mean who really eats chicken curry and dosa for breakfast on Diwali? Turns out, that yes, that has been a tradition in their house for as long as he can remember. He grew up in Chennai so they would be up very early on Diwali day, take an oil bath, burst crackers and come back to a sumptuous breakfast of Chicken curry and dosa. As funny as it sounded the first time to me, 12 years later I cannot imagine to start my Diwali any differently.
So here is my yearly Diwali Chicken Curry, made from a recipe which has been passed down generations.
And if you are the one who prefer to see how to make it and hear me talk about the story. Check out this video!
It seems like I am putting everyone in my family in front of the camera but then my food stories aren’t complete without them.
Check out some other traditional chicken curries on the blog:
Granny's Chicken Curry
- 1 kg chicken : (drumsticks)
- 1 onion chopped
- curry leaves
- 3 tomato medium chopped
- 1 Tsp chilly Red powder
- 1/2 Tsp turmeric powder
- lemon Juice of
- coriander leaves
- to taste salt
For the masala
- 8 chilly Dry red
- 1/2 cup coconut Grated
- 2 Tsps poppy seeds
- 1 Tbsp coriander seeds
- 1/2 Tsp cumin seeds
- 3 cardamom Green
- 2 Clove
- 1 inch cinnamon
- 1 Star anise
- 1 Tsp fennel seeds
- 2 inchs ginger piece chopped
- 10 - 12 cloves garlic chopped
- Take 2 tbsp of oil and roast all your masala ingredients till they are fragrant and the coconut is golden brown in color. Let it cool and then grind it to a smooth paste adding ginger and garlic while grinding. In the In the olden days, this was done with a good old mortar pestle but your mixer is good enough now.
- Heat oil in a heavy bottom vessel or kadai and saute the onion till it turns to light golden colour. Drop in a few curry leaves and the masala paste into it and saute further a few mins. Add the chopped tomatoes, chilly powder, turmeric powder and salt and fry till the tomatoes are cooked.
- Add the chicken pieces and fry for a few minutes till they are well coated in the masala
- Pour around 2 cups of water and lemon juice and cook till the chicken is done Garnish with coriander and serve with love and some crisp dosas.