Kerala Chicken Curry - Restaurant Style

Ingredients: (Serves 5 - 6 )
To marinate:-

Chicken                      --   ½ kg
Turmeric powder  --   ½ tsp
Chilly powder         --   1 tsp
Pepper powder      --   1 tsp
Green chillies          --   2 or 3 slit lengthwise
Curry leaves           --   1 sprig
Salt                              --   To taste

Masala To grind:

Garlic                         --   4 - 5 cloves
Ginger                        --   1 inch piece
Cinnamon sticks    --   1 inch piece
Cloves                        --   3 - 4
Cardamom pods   --   2
Fennel seeds           --  1 tsp
Black peppercorn --   10
Coriander powder --   1 tbsp
Cumin powder       --   ½ tsp
Chilly powder        --   2 tsp
Salt                             --   to taste

For the gravy :-

Coconut Oil               --   4 - 5 tbsp
Onions                        --   2 large / 3 medium
Tomatoes                  --   2 medium size
Shredded Coconut --   ½ cup
Mustard seeds         --   ½ tsp
Cumin seeds             --   ½ tsp
Green Chillies          --   2 - 3
Turmeric powder  --   ½ tsp
Chilly powder          --   ½ tsp
Salt                               --   To taste
Curry leaves             --   1 sprig

Preparation of the chicken curry:

Clean and cut the chicken into medium size pieces. Marinate it with ingredients as mentioned above and let it stand for about 20 minutes. Grind the ingredients for the masala and keep aside.

 

 

Heat 2-3 tbsp of coconut oil in a heavy bottomed pan. Saute the sliced onions until they are translucent. Add the chopped tomatoes and let it cook until they are mushy. Let it cool and then grind this into a fine paste.

 

 

Heat the remaining oil in the same pan. Splutter the mustard seeds and the cumin seeds. Add the green chillies and curry leaves. Now add the ground masala and saute until the raw smell goes off. It would have turned into a dark colour by then. Make sure you do not burn the masala. Add the turmeric powder and chilly powder and saute for few seconds.

 

Now add the onion-tomato paste and saute for a min. Add 1 cup of water and when it starts boiling, simmer the flame and add the marinated chicken pieces.

 

    

Let the chicken get cooked on the low - medium flame. Make sure you close the pan with the lid otherwise, the gravy starts spluttering.  Grind the coconut with a pinch of turmeric powder into a smooth paste. Add this to the simmering curry. Let it come to a boil.

 

    

Do check the salt and add if required. Switch off the flame when the chicken is cooked and you have the gravy in the required consistency.You will see oil floating on the top when it is done.

 

Serve hot with rice or chapathi.

Recipe Courtesy: Spicy Chilly