Kerala 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 2 servings
- 1/2 kg Chicken
- 4 tbsp Curd
- 2 tsp Pepper
- 4 tsp Lemon juice
- Ginger garlic paste - 2 tsp
- 2 Sticks Cinnamon (Karugapatta)
- 1 nos Tomato large
- 1 nos Capsicum , medium — optional
- 2 nos Onion
- 3 tsp Oil
- Salt, to taste
- Coriander leaves, to taste
Preparation
Step 1
Marinate chicken with curd, pepper, lemon juice and 1 tsp ginger/garlic paste for 1 hour.
Step 2
Set a pan over medium heat and pour in the oil.
Step 3
Fry sliced onions till brown.
Step 4
Add 1 tsp of ginger/garlic paste and fry for 1 minute.
Step 5
Add cinnamon and tomato and fry till the oil separates.
Step 6
Add marinated chicken and capsicum and cook.
Step 7
Add salt to your taste.
Step 8
Garnish with coriander leaves.
Tip
Marinate for at least 30 minutes if you can — the spices penetrate deeper and the chicken stays juicier.
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