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Main Course

Kerala Easy Kerala Style Chicken Curry

A deeply satisfying kerala easy kerala style chicken curry simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.

Ingredientsfor 4 servings

1 kg Chicken washed and — cut into small pieces of size of your choice
250 g Shallots (Kunjulli)
OR
2-3 nos Big onions
1 nos Tomato — cut into pieces, medium size
7-8 nos Green Chillies
1 Tblsp Ginger garlic paste
2 tsp Chilly powder
11/2 tsp Corriander powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala
1 small Mint leaves
1 small Corriander leaves both crush and make a paste
50 ml Coconut Oil
5 g Mustard seeds
3 Springs Curry leaves
Salt, to taste

Preparation

Step 1
Crush and make a paste from onions, green chilli,coriander and mint leaves.
Step 2
Mix the above with ginger garlic paste and the powders and marinate the chicken and set aside for 1/2 hour.
Step 3
Pour oil into a kadai and heat it and break mustards.
Step 4
Add the marinated chicken and curry leaves and bring to boil and lower the flame,close the lid and cook.
Step 5
Another Method 1)Heat the oil in a kadai and break the mustards.
Step 6
Add the paste and curry leaves and tomatos and then make it slightly brown.
Step 7
Add powders and salt and 1 cup water.
Step 8
Make it boil and add the chicken pieces and once it is boiled lower the flame and cook. Serve hot!

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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Main Course

Kerala Easy Kerala Style Chicken Curry

Ingredientsfor 4 servings

1 kg Chicken washed and — cut into small pieces of size of your choice
250 g Shallots (Kunjulli)
OR
2-3 nos Big onions
1 nos Tomato — cut into pieces, medium size
7-8 nos Green Chillies
1 Tblsp Ginger garlic paste
2 tsp Chilly powder
11/2 tsp Corriander powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala
1 small Mint leaves
1 small Corriander leaves both crush and make a paste
50 ml Coconut Oil
5 g Mustard seeds
3 Springs Curry leaves
Salt, to taste

Preparation

Step 1
Crush and make a paste from onions, green chilli,coriander and mint leaves.
Step 2
Mix the above with ginger garlic paste and the powders and marinate the chicken and set aside for 1/2 hour.
Step 3
Pour oil into a kadai and heat it and break mustards.
Step 4
Add the marinated chicken and curry leaves and bring to boil and lower the flame,close the lid and cook.
Step 5
Another Method 1)Heat the oil in a kadai and break the mustards.
Step 6
Add the paste and curry leaves and tomatos and then make it slightly brown.
Step 7
Add powders and salt and 1 cup water.
Step 8
Make it boil and add the chicken pieces and once it is boiled lower the flame and cook. Serve hot!