An authentic kerala style chicken curry. This curry embraces the rustic style of chicken simmered in coconut milk and Indian spices. While it have variations in the level of spices and ingredients used across regions, it never fails to find its way in weekend lunch menu.
It goes well with the Malabar Nei Choru (Ghee rice) and most of the Indian breads (Appam, Chapathi and Parotta). No wonder it turns to an absolute favourite for anyone who loves Kerala cuisine.
This is my favorite one which suits for a weekday menu. It is an ideal recipe for bachelors and newbies too.
Cooking Time : 40 mins
Serves : 3-4
- 500 grams Chicken, curry-cut with bones
- 2 teaspoon Red Chilli Powder
- 1 teaspoon Turmeric Powder
- 1 1/2 teaspoon Salt
- 2 medium Onion, thinly sliced
- 1 sprig Curry leaves
- 2 Green chillies
- 1 inch Ginger, crushed or coarse paste
- 6 cloves Garlic, crushed or coarse paste
- 1 medium Tomato, chopped
- 2 tablespoon Red Chilli powder
- 1 tablespoon Coriander powder
- 1 teaspoon Turmeric powder
- 1 tablespoon Fennel powder
- 1-1 1/2 tablespoon Garam masala powder
- 1 cup Coconut milk, thick
- 3 tablespoon Coconut Oil
Here we go….!!!!
- Clean, wash and pat dry the chicken.
- In a bowl, add the chunks of chicken, season it with the ingredients listed for marination and rest in for minimum 30-45 minutes.
- Heat 3 tablespoon Coconut oil in a heavy based uruli/kadai. When the oil is hot, add the thinly sliced onions and curry leaves.
- Add a pinch of salt while sautéing (This speeds up the process and enhances the flavor).
- When the onions turns to light brown paste, add crushed ginger and garlic. Stir till the raw smell fades away.
- Add in chopped tomatoes, saute till it turns mushy.
- Add Red chilli powder, Coriander powder, Fennel powder, Turmeric powder, Garam masala and salt.
- Once the oil starts to separate from the sides, add in the marinated chicken pieces and toss gently.
- Cover with a lid and cook in low flame. (No need to add water, the chicken will cook in its own juices).
- Stir inbetween. If its dry, add two tablespoons of water and give a stir. (Be careful, not to burn)
- Pour thick coconut milk. Adjust salt and allow to boil in medium flame (Cook uncovered).
- Get into the desired consistency and switch off the flame. (Oil starts floating at the top when it is done)
- Garnish with chopped coriander leaves.
- Cover and allow to rest for best settling of flavours.
- Serve with Nei choru or any rice of your choice.
- Coconut oil, Curry leaves and thick coconut milk are the key ingredients for the rustic flavour of the dish.
- Allow the chicken curry to cook in a low to medium flame, if not you will end up with a looser runny curry.
- Oil starts floating at the top, indicating that your curry is done. Switch off the flame.
- Always use fresh homemade garam masala powder instead of the store bought ones.
- Kashmiri chilli powder gives the bright red colour to the gravy.
- Lukewarm water yields good quantity of coconut milk.
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