Kerala Kohlapuri
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 5 servings
- 900 g Chicken
- Garam masala powder
- Turmeric powder
- Red chilly powder
- 3 - Cinnamon (Karugapatta)
- 5 - Cardamom (Elakka)
- 200 g Onion
- Mustard seeds
- 5 - Dry red chillies (Kollamulaku)
- Garlic paste
- Vinegar
- Oil, to taste
- Salt, to taste
Preparation
Step 1
Marinate chicken with turmeric powder, vinegar and garam masala and keep it for about 20 minutes.
Step 2
Heat oil to the pan.
Step 3
Let the mustard seeds crackle and cook red dry chillies, curry leaves, cinnamon, cardamom, onion, chilli powder and garlic paste.
Step 4
Mix it in low flame for about 4 minutes.
Step 5
Add marinated chicken.
Step 6
After 5 - 10 minutes, add water as needed, less is good.
Step 7
Season with salt.
Step 8
Cover with the lid and cook for around 15 minutes.
Step 9
Your Kerala Kohlapuri is ready to be savored with rice, chappathi, naan.
Tip
Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.
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