Brinjal Chicken
Tender chicken pieces cooked in a thick, spice-heavy gravy built on caramelised shallots and coconut oil. This is the kind of Kerala chicken dish that families argue about — whose mother makes it better.
Ingredientsfor 3 servings
- 500 g Chicken pieces
- 200 g Brinjal — cut into small pieces, vazhuthananga
- 3 tbsp Chicken masala preferably Melam
- 1 nos Onion chopped, big
- 1 nos Tomato — cut into 16 pieces, big
- Salt, to taste
- Curry leaves A, a few
- Oil, to taste
Preparation
Step 1
Marinate the chicken with masala for about 15 minutes.
Step 2
Set a pan over medium heat and pour in the oil or a kadai.
Step 3
Cook the onions.
Step 4
Add the chicken pieces.
Step 5
Add salt and cook for 5 - 7 minutes.
Step 6
Add brinjal pieces and give it a good stir for 4 - 5 minutes.
Step 7
Add tomato and curry leaves along with 200 ml of water.
Step 8
Cover and and cook for about 10 minutes.
Step 9
You can add a tbsp of chilly powder to make it very hot n spicy.
Tip
Do not boil the curry hard after adding coconut milk. A gentle simmer is all you need — vigorous boiling can cause the coconut milk to split.
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