Grey Chicken

September 15, 2015
Grey Chicken

Author Notes:

My son coined the named as a child, horrified at the murky color. Once he tried it he was hooked!


Serves: 4


  • 8 pieces skinless Chicken legs and thighs
  • 4 Cloves
  • 1 Bay Leaf
  • 10 Peppercorns
  • 10 Curry Leaves
  • 4 Ginger coins
  • 1 can teaspoons Coconut milk
  • 1/2 cup Water
  • 2 teaspoons Garam masala
  • 1 teaspoon Kosher Salt
  • 1 Lime,
  • Cilantro
In This Recipe


  1. Wash chicken. Pat dry.
  2. Heat oil in a Dutch oven.
  3. Gently toss in cinnamon stick, cloves, bay leaf, peppercorns and curry leaves. Let spices sizzle for 15 seconds.
  4. Add chopped onions and ginger coins. Saute for 5-7 minutes till onions are soft and translucent.
  5. Add chicken to onions and continue stirring till chicken changes color.
  6. Cover chicken with coconut milk and water. Bring gravy to a slow simmer.
  7. Sprinkle garam masala and salt over chicken. Stir well and let the curry cook uncovered for 20-25 minutes. Stir from time to time.
  8. Once chicken is cooked, cut lime and squeeze both halves over chicken.
  9. Chop a little fresh cilantro and add to curry. Serve curry with rice.

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