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Main Course

Kerala Simple & Nice Chicken Curry

A deeply satisfying kerala simple & nice 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
3 nos Onions — chopped
2 nos Tomato — chopped
1 tsp Garlic
1 tsp Ginger
1/2 tsp Turmeric powder
1 tsp Chilly powder
3 tsp Coriander powder
1/2 tsp Garam masala
1/2 Tea Coconut — shredded
2 - small Onions (Kunjulli)
1/4 tsp Fennel seeds (Perinjeerakam)
Curry leaves A, a few
Coconut oil
2 medium Potatoes
2 nos Green chillies
Salt, to taste

Preparation

Step 1
Heat 1 tsp of coconut oil in a pan.
Step 2
Fry coconut with small onions and fennel seeds.
Step 3
When it turns brown, add turmeric powder, chilly powder and coriander powder and fry for few seconds.
Step 4
Remove from fire.
Step 5
When this cools, blend it using little water.
Step 6
Cut and clean chicken.
Step 7
Peel the potatoes and cut into squares.
Step 8
Mix chicken, potato, chopped onions, tomatoes, garam masala, ginger-garlic paste and salt with the above mixture of fried coconut and powders.
Step 9
Cook till done, by adding enough water.
Step 10
Remove from fire when oil separates and check if the potatoes and chicken are well cooked.
Step 11
Slit green chillies and add this into the curry.
Step 12
Heat little coconut oil in a pan.
Step 13
Chop 3 small onions and add this into the oil.
Step 14
Add curry leaves and fry till the small onions turns brown.
Step 15
Pour this into the curry.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Kerala Simple & Nice Chicken Curry

Ingredientsfor 4 servings

1 kg Chicken
3 nos Onions — chopped
2 nos Tomato — chopped
1 tsp Garlic
1 tsp Ginger
1/2 tsp Turmeric powder
1 tsp Chilly powder
3 tsp Coriander powder
1/2 tsp Garam masala
1/2 Tea Coconut — shredded
2 - small Onions (Kunjulli)
1/4 tsp Fennel seeds (Perinjeerakam)
Curry leaves A, a few
Coconut oil
2 medium Potatoes
2 nos Green chillies
Salt, to taste

Preparation

Step 1
Heat 1 tsp of coconut oil in a pan.
Step 2
Fry coconut with small onions and fennel seeds.
Step 3
When it turns brown, add turmeric powder, chilly powder and coriander powder and fry for few seconds.
Step 4
Remove from fire.
Step 5
When this cools, blend it using little water.
Step 6
Cut and clean chicken.
Step 7
Peel the potatoes and cut into squares.
Step 8
Mix chicken, potato, chopped onions, tomatoes, garam masala, ginger-garlic paste and salt with the above mixture of fried coconut and powders.
Step 9
Cook till done, by adding enough water.
Step 10
Remove from fire when oil separates and check if the potatoes and chicken are well cooked.
Step 11
Slit green chillies and add this into the curry.
Step 12
Heat little coconut oil in a pan.
Step 13
Chop 3 small onions and add this into the oil.
Step 14
Add curry leaves and fry till the small onions turns brown.
Step 15
Pour this into the curry.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.