Chicken Karumuru
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 4 servings
- Chicken : 500 gm (big pieces
- Coriander powder : 1 tsp
- Ginger garlic paste : 1 tsp
- Chilli powder : 1 tsp
- Turmeric powder : 1 tsp
- Lime juice : 1 tsp
- Pepper powder : 1 tsp
- Chilli chicken/tandoori powder : 1 tsp
- Salt, to taste
- Green chillies : 5 nos
- Dry red chillies : 5 nos
- Cumin seeds : 1 tsp
- Curry leaves : ½ cup
- Coconut : 2 tsp
- Chilli powdeer : 1 tsp
- Salt : a pinch
Preparation
Step 1
Clean and cut the chicken pieces. Make slits on it.
Step 2
Marinate with ginger-garlic paste, coriander, chillipowder, turmeric, salt, lime juice, pepper, chilli chicken powder.3) set aside for at least 2 hours. 4) In a kadai, fry in hot oil the chicken in low flame.5) When done, remove and set aside.
Step 3
Mix chilli powder, salt with grated coconut.
Step 4
In the same oil, fry the green chillies, dry chillies, curry leaves and coconut.8) Fry till crispy.10) Sprinkle above the fried chicken and serve hot.
Tip
Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.
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