Kerala Chicken Curry
Today’s recipe is a simply exquisite dish, kerala chicken curry. The fresh cardamom flavor and the brilliant red gravy color absolutely tickles your tastebuds. Its one of my family favorite recipe and tastes excellent with kerala parotta. Try this traditional & easy recipe..!
Ingredients
To marinate:
Chicken pieces - ½ kg
Turmeric pwd - a pinch
Red chilly pwd - 1 tsp
Lemon juice - few drops
Curry leaves chopped - 1 tbsp
To make Paste:
Cumin seeds - ½ tsp
Fennel seeds - 1 tsp
Garlic pods -4
Red chilly - 1
Pepper - ½ tsp
Coriander seeds - 1 tbsp
Cinnamon - 1
Cloves - 4
Cardamom - 2
Grated ginger - 1 tsp
To make Curry:
Coconut oil - 2 tbsp
Cumin seeds - ½ tsp
Sliced onion - 1 cup
Tomato slices - 1 cup
Green chilly - 1 (optional)
Turmeric pwd - ¼ tsp
Red chilly pwd - ¼ tsp
Grated coconut - ½ cup
Salt to taste
Instructions
1.
Wash and slice the chicken to bite-sized pieces
2.
Marinate the chicken with turmeric pwd, kashmiri red chilly pwd, lemon juice, salt and curry leaves
3.
Heat a fry pan
4.
Add cumin seeds, fennel, garlic, red chilly, pepper, coriander seeds, cinnamon, cloves, cardamom and grated ginger
5.
Once roasted for a minute, turn off the flame
6.
Allow to cool and grind to fine paste by adding enough water
7.
Heat coconut oil in the frypan
8.
Add cumin seeds, wait to splutter
9.
Add curry leaves and onions
10.
Saute the sliced onions till transculent
11.
Saute the tomato slices and green chilly
12.
Add the ground masala ( step 6)
13.
Mix well and allow to cook for 4 to 5 mins in medium flame
14.
When the masala thickens add turmeric pwd and kashmiri red chilly pwd
15.
Add marinated chicken and stir along with the masala
16.
Add ½ cup of water and stir well
17.
Taste and adjust salt and seasonings
18.
Cook the chicken covered in low medium flame
19.
Take care the masala doesn’t stick to the bottom of the frypan
20.
After 5 mins, turn the flame to low and cook covered until the chicken is cooked tender
21.
Add the grated coconut to blender, add little water and grind it to fine paste
22.
Add the finely ground coconut paste and combine
23.
Keep the flame in simmer and cook the chicken curry for 5 mins
24.
Now you can see the masala starts oozing out of the oil
25.
That’s it kerala Chicken curry is ready
26.
Transfer to serving bowl and garnish with fresh coriander leaves