Kerala Style Chicken 65
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
- 1 kg Chicken boneless — cut into small pieces
- 2 tsp Ginger
- 6 Cloves Garlic
- 4 nos Green chillies
- 3/4 cup Curd
- 1 tbsp Lime juice
- 1 tsp Chilly powder
- Red color powder A pinch
- Salt As rqed
- 1 nos Egg
- 1 tbsp Rice powder
- Oil, to taste
Preparation
Step 1
For preparing kerala style chicken 65, first grind together ginger, garlic and green chillies.
Step 2
Marinate the chicken with rest of the ingredients(except oil) and ground paste for 5 hours or over night.
Step 3
Heat the oil in kadai, add the chicken pieces in small portions and cover it with a lid and fry for 10 minutes in low flame and open the lid and fry in high flame for 5 or 10 minutes till it becomes dark red in color.
Step 4
Decorate with sliced onion, lemon wedges and fried curry leaves.
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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