This CHICKEN CURRY Thali Feels Too Good for Everyday!

Описание: Simple Chicken Curry Thali | Palak Curry | Crispy Baby Aloo | Comforting Indian Meal | Smita Deo

Today we’re making a proper, satisfying meal - a rich Chicken Curry, comforting Palak Curry, crispy baby Aloo, and humble steamed rice. This is the kind of thali that feels complete, balanced, and deeply comforting.

Simple ingredients, layered flavours, and everyday cooking done right.

Chicken Curry:

Ingredients:

Ghee – 3 to 4 tbsp
Bay leaves – 2
Cinnamon – 1½ inch stick
Mace – 1
Star anise – 1
Black cardamoms – 2
Green cardamoms – 4
Cloves – 4
Peppercorns – 10
Onions – 3, finely chopped
Dry red chillies – 10, broken
Green chillies – 6, slit
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Tomatoes – 3, finely chopped
Turmeric powder – 3 to 4 tsp
Water – 1 cup (for masala)
Chicken – 1 kg

For the paste:

Fresh grated coconut – 1½ cups
Khus-khus (soaked) – 1 tbsp
Almonds (soaked) – ½ cup
Water – ½ cup

Final additions:
Water – 1 litre
Garam masala powder – 1 tsp
Fresh coriander – 3 to 4 tbsp
Salt to taste

Method:

Heat ghee and add whole spices.
Add onions and sauté till soft.
Add chillies, ginger, garlic, tomatoes, and turmeric.
Add water and cook masala well.
Add chicken and sauté on medium-high for 3–4 minutes.
Add coconut-almond paste, then 1 litre water, garam masala, coriander, and salt.
Cover and cook till chicken is tender.

Palak Curry:

Ingredients:
Spinach – 2 bunches, finely chopped
Onions – 3, finely chopped
Water – ½ litre
For the masala paste:
Fresh coconut – ½ coconut
Coriander seeds – 1 tbsp
Turmeric powder – ¾ tsp
Red chilli powder – 2 tbsp
Tamarind – lemon-sized piece
Other ingredients:
Boiled toor dal – 2 katoris
Water – 1 cup
Salt to taste
For tadka
Coconut oil – 3 tbsp
Garlic – 7 cloves

Method:

Cook spinach with onions and water till soft.
Grind coconut, coriander seeds, turmeric, chilli powder, and tamarind into a fine paste.
Add paste and boiled dal to spinach. Add water and salt. Simmer well.
Prepare garlic tadka in coconut oil and pour over. Cover and rest 5 minutes.

Crispy Baby Aloo

Ingredients:
Coconut oil – 2 tbsp
Ghee – 1 tbsp
Urad dal – 1 tbsp
Mustard seeds – 1 tsp
Hing – a pinch
Curry leaves – few
Baby potatoes – 1.5 kg (boiled with extra salt and turmeric)
Podi or gunpowder masala – 2 tbsp
Lemon juice – 2 tbsp
Fresh coriander – 2 tbsp

Method:
Heat oil and ghee.
Add urad dal, mustard seeds, hing, and curry leaves.
Add boiled baby potatoes and fry 3–4 minutes till slightly crisp.
Add podi and cook briefly on low flame.
Finish with lemon juice and coriander.

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Serving Suggestion:
Serve everything hot with steamed rice for a wholesome, comforting thali.
This meal is rich, flavorful, and deeply satisfying, perfect for a family lunch.

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Try these recipes at home, recreate this beautiful thali, and let me know how it turned out.

Happy cooking!!