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Main Course

Kerala Chicken Curry - Spicy

This homestyle chicken curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.

Ingredientsfor 4 servings

11/2 kg Chicken
6 nos Onion The real taste of this chicken curry depends on the quantity of onions, big
8 nos Green chillies — slit
1 large Ginger — cut into small pieces
10 nos Garlic pods — cut into small pieces
1 nos Ripe tomato — diced
4 sprig Curry leaves
Coriander leaves A handful — chopped
Salt, to taste
Juice of half a lemon
3 tsp Curd
1 tsp Chilly powder
21/2 tsp Coriander powder
1 nos Eastern chicken masala 100 gm packet
3 tsp Pepper powder

Preparation

Step 1
Clean and wash the chicken pieces nicely. Chop to medium sized pieces.
Step 2
Heat about 2 tbsp oil in a frying pan.
Step 3
Once the oil gets heated, add coriander powder and chilly powder. Just soak it. Take care to remove it from heat at the earliest.
Step 4
Mix the above heated powders to the chicken pieces and add the lemon juice and cook well.
Step 5
You can add max of 2 cups of water if required. Water and hence gravy will come from the chicken itself.
Step 6
Heat about 1 tbsp oil in another frying pan.
Step 7
Add the thinly cut ginger, garlic, slit green chillies, curry leaves and thinly sliced onions.
Step 8
Add enough salt with this mixture.
Step 9
Tip:- Adding salt to the onion helps in faster cooking of the onion.
Step 10
Cook for a long time.
Step 11
This is the most time taking step in this preparation. Still, the more you sautT, it feels good.
Step 12
Cook until the entire mixture become almost black in colour.
Step 13
Add the diced tomatoes and sautT till it completely mixes with the earlier mixture.
Step 14
Add the 3/4th of Eastern Chicken Masala 100 gm pack to this mixture.
Step 15
You could add 3/4 tsp of Chicken Fry Malsala also to have a good colour and flavor.
Step 16
If masalas are not preferable, then add 7 tsp of coriander powder, 5 tsp of chilly powder and 2 tsp of pepper powder.
Step 17
Mix it well for half a minute.
Step 18
Now, the chicken might have cooked well and add the entire water left after cooking (Stock of cooked chicken - The most precious Ingredient).
Step 19
Cook for some time, till the gravy becomes thick.
Step 20
If you need more gravy, please add some more water. Still it will reduce the taste!
Step 21
Add a small quantity (6 tsps) curd, give it a good stir and mix with the gravy completely.
Step 22
This makes the gravy thicker. But, if it increased in quantity, the entire taste will turn around.
Step 23
If you like spicier, add 3 tsp of pepper powder into the gravy and cook for some more time (Of course, it increases taste!).
Step 24
Add the cooked chicken pieces into the well prepared gravy.
Step 25
Add a handful of the chopped coriander leaves into the curry and close the lid and put on low fire for 5 minutes.
Step 26
Serve while still hot.
Step 27
The curry becomes tastier after a day, once the entire masala gets into the chicken pieces.

Tip

Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.

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Ingredientsfor 4 servings

11/2 kg Chicken

6 nos Onion The real taste of this chicken curry depends on the quantity of onions, big

8 nos Green chillies — slit

1 large Ginger — cut into small pieces

10 nos Garlic pods — cut into small pieces

1 nos Ripe tomato — diced

4 sprig Curry leaves

Coriander leaves A handful — chopped

Salt, to taste

Juice of half a lemon

3 tsp Curd

1 tsp Chilly powder

21/2 tsp Coriander powder

1 nos Eastern chicken masala 100 gm packet

3 tsp Pepper powder

Preparation

Step 1

Clean and wash the chicken pieces nicely. Chop to medium sized pieces.

Step 2

Heat about 2 tbsp oil in a frying pan.

Step 3

Once the oil gets heated, add coriander powder and chilly powder. Just soak it. Take care to remove it from heat at the earliest.

Step 4

Mix the above heated powders to the chicken pieces and add the lemon juice and cook well.

Step 5

You can add max of 2 cups of water if required. Water and hence gravy will come from the chicken itself.

Step 6

Heat about 1 tbsp oil in another frying pan.

Step 7

Add the thinly cut ginger, garlic, slit green chillies, curry leaves and thinly sliced onions.

Step 8

Add enough salt with this mixture.

Step 9

Tip:- Adding salt to the onion helps in faster cooking of the onion.

Step 10

Cook for a long time.

Step 11

This is the most time taking step in this preparation. Still, the more you sautT, it feels good.

Step 12

Cook until the entire mixture become almost black in colour.

Step 13

Add the diced tomatoes and sautT till it completely mixes with the earlier mixture.

Step 14

Add the 3/4th of Eastern Chicken Masala 100 gm pack to this mixture.

Step 15

You could add 3/4 tsp of Chicken Fry Malsala also to have a good colour and flavor.

Step 16

If masalas are not preferable, then add 7 tsp of coriander powder, 5 tsp of chilly powder and 2 tsp of pepper powder.

Step 17

Mix it well for half a minute.

Step 18

Now, the chicken might have cooked well and add the entire water left after cooking (Stock of cooked chicken - The most precious Ingredient).

Step 19

Cook for some time, till the gravy becomes thick.

Step 20

If you need more gravy, please add some more water. Still it will reduce the taste!

Step 21

Add a small quantity (6 tsps) curd, give it a good stir and mix with the gravy completely.

Step 22

This makes the gravy thicker. But, if it increased in quantity, the entire taste will turn around.

Step 23

If you like spicier, add 3 tsp of pepper powder into the gravy and cook for some more time (Of course, it increases taste!).

Step 24

Add the cooked chicken pieces into the well prepared gravy.

Step 25

Add a handful of the chopped coriander leaves into the curry and close the lid and put on low fire for 5 minutes.

Step 26

Serve while still hot.

Step 27

The curry becomes tastier after a day, once the entire masala gets into the chicken pieces.