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Main Course

Chicken Masala

A robust chicken preparation where the meat absorbs a pounding of Kerala spices and slow-cooked onions. The curry leaves and coconut oil make it unmistakably from this part of the world.

Ingredientsfor 9 servings

1 kg Chicken small pieces
2 tsp Pepper — crushed
1 tsp Fenugreek seeds (Uluva)
2 tsp Spices powder
4 nos Tomato
4 Cloves Garlic
Ginger small piece
3 nos Big onion — sliced
5 nos Green chillies — sliced
1/2 tsp Turmeric powder
Salt, to taste
Oil, to taste

Preparation

Step 1
Fry pepper, fenugreek seeds and spices. Grind to a fine powder.
Step 2
Set a pan on the stove heat oil and add ingredients: onion, garlic, ginger, tomato and green chillies. Fry till onion is browned.
Step 3
Add chicken, ground spice mixture, turmeric powder and salt. Add little water to it and Continue cooking for 20 to 25 minutes on stove.
Step 4
Serve curry without gravy. Masala will cover all the chicken parts. Add coriander leaves for decoration.

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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Main Course

Chicken Masala

A robust chicken preparation where the meat absorbs a pounding of Kerala spices and slow-cooked onions. The curry leaves and coconut oil make it unmistakably from this part of the world.

Ingredientsfor 9 servings

1 kg Chicken small pieces
2 tsp Pepper — crushed
1 tsp Fenugreek seeds (Uluva)
2 tsp Spices powder
4 nos Tomato
4 Cloves Garlic
Ginger small piece
3 nos Big onion — sliced
5 nos Green chillies — sliced
1/2 tsp Turmeric powder
Salt, to taste
Oil, to taste

Preparation

Step 1
Fry pepper, fenugreek seeds and spices. Grind to a fine powder.
Step 2
Set a pan on the stove heat oil and add ingredients: onion, garlic, ginger, tomato and green chillies. Fry till onion is browned.
Step 3
Add chicken, ground spice mixture, turmeric powder and salt. Add little water to it and Continue cooking for 20 to 25 minutes on stove.
Step 4
Serve curry without gravy. Masala will cover all the chicken parts. Add coriander leaves for decoration.

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.