Kerala Chicken Curry is a spicy traditional basic chicken preparation. It is served with rice, chapati or poratta. Learn how to prepare yummy chicken curry.
- Chicken- 1 kg, cut and cleaned
- Big onions- 5, medium sized
- Tomatoes- 4, sliced
- Turmeric powder- 3/4 tsp
- Green chillies- 3 slit lengthwise until 3/4th
- Kashmiri red chilly powder – 2 tsps
- Pepper powder- 3/4 tsp
- Salt- 1 tsp
- Curry leaves – 1 sprig
To Saute and Grind for the Gravy
- Coconut Oil- 2-3 tbsps
- Big Onions – 6 medium sized, sliced thin lengthwise
- Tomatoes – 4, sliced thin
To grind to a smooth paste (raw ingredients for the masala)
- Garlic cloves – 6-8 nos
- Ginger – 3-4 tsp,chopped
- Cinnamon sticks – 2 one inch pieces
- Cloves – 5-6 nos
- Cardamom pods – 3 peeled
- Fennel seeds /perunjeerakam- 2 tsps
- Black peppercorn – 10 nos or 3/4 tsp powdered pepper
- Coriander powder – 2 tbsps
- Cumin powder – 1 tsp
- Kashmiri red chilly powder – 3 tsps
- Lemon juice – 1 tsp (optional)
- Salt – to taste
- Coconut Oil- 2 tbsps
- Cumin seeds- 1/2 tsp
- Green chillies- 3-4, slit lengthwise until 3/4th
- Turmeric Powder- 1/2 tsp
- Kashmiri red chilly powder- 2 tsps
- Curry leaves- 2 sprigs
- Coconut shavings- 1 cup (grind to a smooth paste adding enough water)
- Marinate chicken with the ingredients given in the “to marinate” list.
- Grind masala.
- Heat 2-3 tbsp of coconut oil in a wide kadai and sauté the sliced onions till translucent adding half a tsp salt.
- Sauté along the tomato slices.
- Turn off when it cooks and turns to a mushy mass.
- Cool and grind to a smooth paste.
- Heat 2 tbsps of oil ( refer ‘the seasoning’ list ) in the same kadai, splutter the cumin seeds and sauté the green chillies, curry leaves
- Add the ground masala (the raw ingredients given in the list). Sauté till the raw smell disappears and the aroma of masala spreads around. You may need to drizzle a bit more oil if you aren’t using coconut oil, or even otherwise, take care not to burn the masala as it tends to stick to the bottom of the pan.
- While it turns dark brown in colour, add the 1/2 tsp turmeric powder and 2 tsps chilly powder.
- Sauté along with the masala for a few seconds. stir in the onion-tomato paste along with 1- 11/2 cups of water. You may use the water used to rinse your mixie at this point
- Dump the chicken pieces carefully when the gravy starts simmering.
- Check salt and close the curry with a lid.The gravy splutters and it is always safe to close the curry allowing to simmer further.
- Grind coconut to a thick paste adding enough water
- After 5 minutes add the ground paste to the simmering curry.
- Combine gently.Let is simmer again in the closed pan until the pieces turn soft and cooked. Check salt again if needed.
- Simmer until the pieces turn tender.You will find oil separating on top, when the curry attains the right consistency. Not too thick nor watery.