Once in a while when you want to do something different to your regular Chicken curry, this recipe of Kerala Style Chicken curry could come very handy. While I wouldn’t claim that this is the most authentic version and more inspired by the robust flavours of kerala cuisine, it tastes very good nonetheless.
Most of the ingredients used are a part of our everyday cooking, apart from curry leaves maybe but that too is easily available now. I use curry leaves in a lot of things like poha , kadhi and even in my simple aloo sabzi that goes so well with luchis! 7 years back when I moved into my house, I was most kicked about having this little garden to myself where I would grow my organic veggies. Curry leaf plant was one of the firsts I had bought and today its turned into a beautiful little tree. Well, more on my vegetable garden later, you go note the recipe!
- Chicken - 500 gms - cut into medium sized pieces
- Onion - 1 medium - finely sliced
- Tomato - 1 medium - finely sliced
- Ginger - 1 tbsp. -grated
- Garlic paste - 1 tsp
- Green/ red chillies - 2-3 - finely sliced - as per taste
- Turmeric powder - 1 tsp+1 tsp
- Red chilli powder - 1 tsp+1 tsp
- Coconut milk - 1 cup
- Salt - to taste
- Refined oil - 1 tbsp
- For tempering:
- Ghee - 1 tbsp.
- Mustard seeds - 1 tsp
- Curry leaves - a few
- Dry red chili - 2-3
- Black pepper corns - 1 tsp
- In a bowl take the chicken pieces, marinate with 1 tsp turmeric powder and 1 tsp red chilli powder and some salt.
- Keep aside for 10 mins.
- In a pan , heat 1 tbsp. oil and shallow fry the chicken pieces till golden brown in colour.
- Drain and keep aside.
- In the same pan, add 1 tbsp. ghee.
- Add the mustard seeds, black peppercorns, dry chili and the curry leaves.
- Let the spices splutter and release its aromas.
- Now add the finely sliced onions , grated ginger and the garlic paste.
- Cook till transluscent.
- Now add the chicken pieces.
- Add another tsp of turmeric and chili pwder each and some salt to taste.
- Mix everything well, add half a cup of warm water and let it simmer.
- Once the water dries up and the chicen is almost cooked, add the coconut milk and the green chilies.
- Let the curry simmer for 2-3 mins.
- Remove from heat and garnish with some more grated ginger and chopped chilies.
- Serve hot with rice.
Everyday cooking can sometime get on to your nerves. Even for someone like me, who enjoys her time in the kitchen, it gets a tad overwhelming. With the onset of the dreaded summer, even more. What I like to do is make easy recipes , that doesn’t compromise on taste. This gravy can easily be frozen for few days, and used as and when required.