Chicken Curry-Kerala Style
- Ready In:
- 2hrs 30mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 1 kg fresh whole chicken, cut into medium pieces
- to taste salt
- 2 teaspoons turmeric
- 1 teaspoon red chili powder
- 1⁄4 teaspoon black pepper
- 1 onion, chopped
- 6 garlic flakes
- 2 inches piece gingerroot, chopped
- 4 green chilies, slit
- 2 sprigs curry leaves
- 3 tablespoons coriander seeds
- 5 round red chilies
- 1 cup scraped coconut
- 2 tablespoons scraped coconut
- 1 teaspoon mustard seeds
- 1 onion, sliced
- 2 sprigs curry leaves
directions
- Marinate the chicken in Chilli powder, Turmeric Powder, Black Pepper Powder and salt for 15-20 minutes.
- Then add in chopped Onions chopped Garlic chopped Ginger slit Green chilles and Curry Leaves and set aside for another 1/2 an hour.
- Meanwhile Dry roast the corriander seeds and the chillies till lightly browned. Make a paste of this when at room temperature. Keep aside.
- Dry roast the scraped coconut till it is brown in colour(do not over brown it). Make a paste of this too, when at room temperature, and set aside.
- Mix in the dry roasted corriander and chilli paste to the chicken and marinate for another 1 hour or more.
- Heat a thick bottom wok or a deep pan add the chicken and 1 cup of water and cook covered on high flame(about 5-10 minutes) making sure the chicken doesn't scorch.
- Keep cooking on low(covered) after this, while stirring ocassionally.
- When the chicken is done add the coconut paste and cook for some more time.
- Finally heat some coconut oil and splutter the mustard seeds and add sliced onions, when they are light brown in colour add the curry leaves and 2 tbsp of scraped coconut. fry till the coconuts are slightly browned. Pour this onto the chicken and mix. Cover and remove from flame.
- Serve after some time with Kerala Parottas.
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RECIPE SUBMITTED BY
udita
United States