A traditional way of making Kerala chicken curry. Serve with Rice, Chapathi, Appam.
Ingredients for grinding:
1. Grated coconut - 1 cups
2. Sambar onion/ Small onion - 6 nos
3. Dry red chilli - 3 nos
4. Ginger - small piece
5. Garlic - 2 cloves
6. Curry leaves - 1 sprig
7. Coriander powder - 1.5 tbsp
8. Turmeric powder - 1 tsp
9. Red Chilli powder - 1 tbsp
10. Pepper powder- 1/2 tsp
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Ingredients for masala:
1. Onion - 3 nos
2. Ginger - small pieces
3. Garlic - 5-6 cloves
4. Green Chilli - 2 nos
5. Tomato - 2 nos
6. Garam masala - 1 tbsp
7. Coriander leaves - few(optional)
8. Salt to taste
9. Oil
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1. Chicken - 1 kg
2. Chilli powder - 1.5 tbsp
3. Turmeric powder - 1 tsp
4. Salt to taste
Steps to follow:
1. Marinate the cleaned chicken with Salt, Chilli powder and Turmeric powder. Keep it aside for 30 minutes.
2. Heat 1 tablespoon oil in a pan add Grated coconut, Small onion, Dry Red chilli, Ginger and saute it in medium flame until the coconut becomes brown in color.Then add Coriander powder, Turmeric powder, Red chilli powder and saute it in low flame for few minutes. Switch off the stove and allow the mixer to cool.
3. Grind this to a fine paste adding enough water.
4. Heat oil in a pan add Onion, Ginger, Green chilli, Salt and saute until the onion turns brown. Then add tomato and mix well. Keep in medium flame until tomato turns mushy.
5. Add marinated chicken to the masala and mix well . Cover the pan and keep in low flame until water oozes out from chicken. Add Grinded Coconut masala and sufficient quantity of hot water to it and let it boil in high flame for few minutes (check the spice level and salt and add if needed). Then cover and cook in low flame until chicken is tender. It may take 30-45 minutes. Stir in between.
6. Once the chicken is completely cooked, add Garam masala, Smashed garlic and allow it to boil. Switch off the flame and garnish with Coriander leaf.
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