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Main Course

Kerala Chicken 65

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

250 g Chicken boneless — cubed
Oil preferably coconut oil
Onion — cut into rings for garnishing
Lemon wedges — for garnishing
2 tbsp Chilly powder
1 tbsp Lemon juice
1/2 tbsp Turmeric powder
1/2 tbsp Vinegar
Ginger garlic paste - 1 tbsp
Salt, to taste
1 tbsp Corn flour

Preparation

Step 1
Marinate cubed boneless chicken with all ingredients for marination for 30 minutes.
Step 2
Pour oil into a pan and heat it.
Step 3
Fry the marinated chicken pieces in it till golden brown.
Step 4
Garnish with onion rings and lemon wedges.
Step 5
Serve while still hot Chappathi, Paratha or Steamed rice.

Tip

Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.

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