Kerala Chilly 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 4 servings
- 1k g Chicken
- 1/2 cup Corn flour
- 1/2 cup All purpose flour Maida
- 6 nos Dry red chillies whole
- 4 Cloves Garlic
- 1/2 tsp Cumin seeds
- 1 tsp Cumin powder
- 1 tsp Chilly powder
- 1 tbsp Tomato ketchup
- Ginger garlic paste - 2 tsp
- Salt, to taste
- 1 tbsp Vinegar
- Oil, to taste
Preparation
Step 1
For preparing kerala chilli chicken, first clean and cut chicken in to small pieces.
Step 2
Mix together corn flour, maida and salt in a tray.
Step 3
Coat the chicken pieces with the above flour and fry in hot oil it in oil. Set aside.
Step 4
In a vessel, add garlic, dry red chillies and vinegar. Bring to a gentle let it bubble for 4 minutes.
Step 5
When cooled, grind it into fine paste.
Step 6
Set a pan on the stove, add oil.
Step 7
Add cumin seeds, ginger-garlic paste, cumin powder, chilly powder, salt and tomato ketchup.
Step 8
Add the fried chicken pieces in it and Stir everything together thoroughly.
Step 9
The sauce must be well coated in chicken. take it off the heat.
Step 10
Kerala chilly chicken is ready. Serve hot with chapatti, bread, etc.
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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