Kerala Chicken Curry

Ingredientsfor 4 servings

• 1 kg Chicken
• 2 nos Onion chopped, small
• 1/2 cup Small onion — cut into halves, kunjulli
• 3 nos Green chillies — slit
• 1/2 cup Coconut — grated
• 1 nos Tomato chopped, big
• 1 piece Ginger
• 8 nos Garlic cloves
• 11/2 tsp Chilly powder
• 2 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Black pepper powder
• 1 tsp Chicken masala
• Salt, to taste
• Cinnamon a small piece (Karugapatta)
• 4 Cloves Cloves (Grambu)
• 3 nos Cardamom (Elakka)
• 1 tsp Fennel seeds (Perinjeerakam)

Preparation

1. Step 1

   Cut chicken into small pieces.

2. Step 2

   Grind together ginger and garlic into a coarse form.

3. Step 3

   Extract 1 cup of coconut milk from the grated coconut and set aside.

4. Step 4

   Heat the oil in an non stick pan or kadai.

5. Step 5

   Add onions and cook in a low flame.

6. Step 6

   Cover and Give it a stir now and then.

7. Step 7

   When it goes golden brown, add green chillies and sauté.

8. Step 8

   Add ground ginger and garlic and cook well.

9. Step 9

   Heat chilly and coriander powder together in another pan.

10. Step 10

    Add it to the kadai followed by turmeric, pepper powder and previously roasted spices powder.

11. Step 11

    Pour 1 tsp of oil into the pan.

12. Step 12

    Add chicken masala and Let it cook for 2 minutes.

13. Step 13

    Add tomato and curry leaves.

14. Step 14

    When tomato becomes tender, add chicken and sauté, until its color changes.

15. Step 15

    Add salt and half the coconut milk with little water(not too thick).

16. Step 16

    Put the lid on and cook on a low flame.

17. Step 17

    When gravy thickens, add the remaining coconut milk and remove from fire.

18. Step 18

    Heat the oil in a small pan.

19. Step 19

    Let the mustard seeds crackle.

20. Step 20

    Fry chopped small onions and a few curry leaves.

21. Step 21

    Pour it into the curry for garnishing and to enhance the taste and flavor.

22. Step 22

    Serve Kerala Chicken Curry hot.