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Main Course

Kerala Top Chicken Curry

This homestyle chicken curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.

Ingredientsfor 4 servings

1 kg Chicken
1 nos Onion chopped, large
1 nos Tomato chopped, large
3 tsp Coriander powder
11/2 tsp Chilly powder
1/2 tsp Turmeric powder
3/4 tsp Garam masala powder
1/2 cup Coconut milk
3 tbsp Oil
Ginger garlic paste - 2 tsp
Salt, to taste
Coriander leaves — for garnishing

Preparation

Step 1
Pour oil into a pan and heat it or a kadai.
Step 2
Cook the onions, till they become transparent.
Step 3
Simmer the heat and add the ginger-garlic paste.
Step 4
Fry for sometime, until the raw smell of the ginger-garlic paste disappears.
Step 5
Add tomato and cook for another 2 minutes.
Step 6
Once the tomatoes are almost cooked, add the coriander powder, chilly powder, garam masala powder and turmeric powder and Stir everything together thoroughly.
Step 7
Cook this mixture for a min.
Step 8
Add the chicken pieces and mix it well with the masala.
Step 9
Add 2 cups of water and salt.
Step 10
Allow it to cook on a medium flame for about 45 minutes.
Step 11
Once the chicken is cooked and the gravy is thickened, add the coconut milk.
Step 12
Heat it through.
Step 13
Garnish with coriander leaves.
Step 14
Serve while still hot with chappathis, pooris, rice, appam etc.

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 Top Chicken Curry

Ingredientsfor 4 servings

1 kg Chicken
1 nos Onion chopped, large
1 nos Tomato chopped, large
3 tsp Coriander powder
11/2 tsp Chilly powder
1/2 tsp Turmeric powder
3/4 tsp Garam masala powder
1/2 cup Coconut milk
3 tbsp Oil
Ginger garlic paste - 2 tsp
Salt, to taste
Coriander leaves — for garnishing

Preparation

Step 1
Pour oil into a pan and heat it or a kadai.
Step 2
Cook the onions, till they become transparent.
Step 3
Simmer the heat and add the ginger-garlic paste.
Step 4
Fry for sometime, until the raw smell of the ginger-garlic paste disappears.
Step 5
Add tomato and cook for another 2 minutes.
Step 6
Once the tomatoes are almost cooked, add the coriander powder, chilly powder, garam masala powder and turmeric powder and Stir everything together thoroughly.
Step 7
Cook this mixture for a min.
Step 8
Add the chicken pieces and mix it well with the masala.
Step 9
Add 2 cups of water and salt.
Step 10
Allow it to cook on a medium flame for about 45 minutes.
Step 11
Once the chicken is cooked and the gravy is thickened, add the coconut milk.
Step 12
Heat it through.
Step 13
Garnish with coriander leaves.
Step 14
Serve while still hot with chappathis, pooris, rice, appam etc.

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.