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Main Course

Kerala Style Chicken Curry

A deeply satisfying 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 3 servings

1 nos Chicken — cut into pieces, whole
1 nos Onion — cut into small pieces, medium
6 Cloves Garlic
11/2 inch Ginger
2 sprig Curry leaves
Mustard seeds — for frying
Oil — for frying
2 Spoonful Hot chilly powder
1 Spoonful Fennel powder
1/4 Spoonful Turmeric powder
1/2 Spoonful Black pepper
Coriander powder If reqd
Salt, to taste
1/2 Spoonful Madras style meat masala — optional
Soy sauce A few dashes
Worchetshire sauce A few dashes

Preparation

Step 1
Cut chicken into pieces and remove excess skin and fat.
Step 2
Chop onion, garlic and ginger.
Step 3
Add oil in pot (or pressure cooker).
Step 4
Let the mustard seeds crackle.
Step 5
Add onion and fry till golden brown.
Step 6
Add curry leaves till wilted.
Step 7
Add garlic and ginger and fry until fragrant.
Step 8
Grind whole spices and mix with curry masala and salt.
Step 9
Add it into the pot along with water and Let it cook for 5 minutes or until oil floats on top of spices.
Step 10
Add chicken pieces and stir with cooking spices add water for cooking, cover with water but not quite covering chicken.
Step 11
Cook until chicken is tender.
Step 12
If flavor is lacking, add coriander powder during cooking process and/or chopped green chillies.
Step 13
Before serving, garnish with freshly chopped coriander leaves.

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 Style Chicken Curry

A deeply satisfying 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 3 servings

1 nos Chicken — cut into pieces, whole
1 nos Onion — cut into small pieces, medium
6 Cloves Garlic
11/2 inch Ginger
2 sprig Curry leaves
Mustard seeds — for frying
Oil — for frying
2 Spoonful Hot chilly powder
1 Spoonful Fennel powder
1/4 Spoonful Turmeric powder
1/2 Spoonful Black pepper
Coriander powder If reqd
Salt, to taste
1/2 Spoonful Madras style meat masala — optional
Soy sauce A few dashes
Worchetshire sauce A few dashes

Preparation

Step 1
Cut chicken into pieces and remove excess skin and fat.
Step 2
Chop onion, garlic and ginger.
Step 3
Add oil in pot (or pressure cooker).
Step 4
Let the mustard seeds crackle.
Step 5
Add onion and fry till golden brown.
Step 6
Add curry leaves till wilted.
Step 7
Add garlic and ginger and fry until fragrant.
Step 8
Grind whole spices and mix with curry masala and salt.
Step 9
Add it into the pot along with water and Let it cook for 5 minutes or until oil floats on top of spices.
Step 10
Add chicken pieces and stir with cooking spices add water for cooking, cover with water but not quite covering chicken.
Step 11
Cook until chicken is tender.
Step 12
If flavor is lacking, add coriander powder during cooking process and/or chopped green chillies.
Step 13
Before serving, garnish with freshly chopped coriander leaves.

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.