Happy Easter, dear friends...This traditional kerala style chicken curry is my mother's recipe. It goes well with rice, appam, puttu, pathiri, dosa, chappathi, malabar paratha etc...
Chicken - 1 kg, cut to medium size pieces
Chilly powder - 2 tsp
Turmeric powder - 1/2 tsp
Yoghurt/Curd - 2 tbsp
Salt - 1 tsp
Onions - 3, sliced fine
Ginger chopped - 1 tbsp
Garlic chopped - 1 tbsp
Green chilies - 3 or 4, slit
Tomato - 2, chopped
Potatoes - 2, peeled and cubed
Oil - 2 tbsp
Salt to taste
To roast and grind
Oil -1 tbsp
Fennel seeds - 2 tsp
Cinnamon - a 3 inch stick
Cloves - 4
Green cardamom - 2
Black pepper - 1 tsp
Dry red chillies - 4
Coriander seeds - 2 tbsp or Coriander powder - 4 to 5 tsp
Sambar onions/Shallots - 5, peeled and sliced
Curry leaves - 6 to 8
Grated coconut - 1 cup
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Dry red chillies - 2 or 3
Curry leaves - a sprig
Note: I use only coconut oil for this curry for an authentic taste.
1. Combine the marination ingredients well and keep aside for 30 mins.
2. Heat oil in an earthern/clay pot/large pan and saute the onions, ginger, garlic and green chillies. When onions become soft, add tomatoes and saute for a few minutes.
3. Add potatoes and the marinated chicken. Combine well and add some water. Cover and cook.
4. Meanwhile, heat oil in a nonstick pan and add fennel, cinnamon,cloves,cardamom and black pepper. Saute for a minute and add dry red chillies, coriander seeds and shallots. Add grated coconut and curry leaves and roast till the ingredients are a dark brown in colour. Take care not to burn it. Perfeclty brown roasted coconut is the secret for the yummy colour of the curry. If you are using coriander powder instead of seeds, add it after the coconut turns brown so that it doesnt get burnt.Let this mixture cool.
5. Add a little water to the roasted coconut mix and grind it to a smooth paste.
6. When the chicken is almost cooked, add this ground masala and bring to a boil. Check for salt and add at this stage. Simmer for about 10 minutes.
7. In a small tadka pan, add oil and splutter mustard seeds. Add dry chillies and curry leaves. Pour this seasoning on the chicken curry.
This curry tastes best after a few hours..
The Kerala Kitchen - April 2012 hosted by me