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Main Course

Spicy Chicken Easy

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 nos Whole chicken approx. 1.2 to 1.5 kg
2 tbsp Red chilly powder dried red chillies can be used, about 15 nos
2 tbsp Whole black pepper
2 tbsp Coriander powder alt. dried whole coriander can be used, about 2 tbsp full
1 tsp Turmeric powder
8 nos Cloves (Grambu)
3 Sticks Cinnamon (Karugapatta)
2 nos Cardamom (Elakka)
1 tsp Cumin seeds (Jeerakam)
1 inch Ginger
4 nos Garlic pods
2 nos Onion big
2 nos Tomato medium
2 Stems Curry leaves
2 tsp Vinegar
2 tsp Soya sauce
Salt, to taste
4 tbsp Oil

Preparation

Step 1
Cut chicken into small pieces without removing the skin. Wash and drain chicken.
Step 2
Grind together red chilly powder, black pepper, coriander powder, turmeric powder, cloves, cinnamom, cardamom and cumin seeds into a smooth paste. Set aside.
Step 3
If dried whole coriander is used, fry it in a pan without oil for 1 v 2 minutes., before grinding.
Step 4
Marinate the chicken pieces with vinegar, soya sauce, salt and half of the above ground paste and keep it in the freezer for about 30 minutes.
Step 5
Crush ginger and garlic with a knife and chop it into very fine pieces.
Step 6
Do not grind or make a paste.
Step 7
Cut onions and tomatoes into half lengthwise and chop it lengthwise in thin slices.
Step 8
Set a pan over medium heat and pour in the oil.
Step 9
Add sliced onions and sautT on a high flame, till golden brown.
Step 10
When onion is done, lower the flame and add remaining half of ground paste and sautT for a while (about 1-2 min or so).
Step 11
Add the sliced tomatoes and a pinch of salt.
Step 12
Bring the flame to medium and sautT, till the tomatoes get mashed up and oil starts separating from the masala.
Step 13
Add ginger and garlic and stir.
Step 14
Add the chicken, curry leaves and 2 cups of water and stir, till the chicken is completely soaked in the masala.
Step 15
Put the lid on and cook it on a medium flame for approx 30 - 40 minutes., stirring occasionally.
Step 16
Take it off the heat.
Step 17
Garnish with coriander leaves, if you like.
Step 18
Serve while still hot with white rice or rotti.

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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Ingredientsfor 4 servings

1 nos Whole chicken approx. 1.2 to 1.5 kg

2 tbsp Red chilly powder dried red chillies can be used, about 15 nos

2 tbsp Whole black pepper

2 tbsp Coriander powder alt. dried whole coriander can be used, about 2 tbsp full

1 tsp Turmeric powder

8 nos Cloves (Grambu)

3 Sticks Cinnamon (Karugapatta)

2 nos Cardamom (Elakka)

1 tsp Cumin seeds (Jeerakam)

1 inch Ginger

4 nos Garlic pods

2 nos Onion big

2 nos Tomato medium

2 Stems Curry leaves

2 tsp Vinegar

2 tsp Soya sauce

Salt, to taste

4 tbsp Oil

Preparation

Step 1

Cut chicken into small pieces without removing the skin. Wash and drain chicken.

Step 2

Grind together red chilly powder, black pepper, coriander powder, turmeric powder, cloves, cinnamom, cardamom and cumin seeds into a smooth paste. Set aside.

Step 3

If dried whole coriander is used, fry it in a pan without oil for 1 v 2 minutes., before grinding.

Step 4

Marinate the chicken pieces with vinegar, soya sauce, salt and half of the above ground paste and keep it in the freezer for about 30 minutes.

Step 5

Crush ginger and garlic with a knife and chop it into very fine pieces.

Step 6

Do not grind or make a paste.

Step 7

Cut onions and tomatoes into half lengthwise and chop it lengthwise in thin slices.

Step 8

Set a pan over medium heat and pour in the oil.

Step 9

Add sliced onions and sautT on a high flame, till golden brown.

Step 10

When onion is done, lower the flame and add remaining half of ground paste and sautT for a while (about 1-2 min or so).

Step 11

Add the sliced tomatoes and a pinch of salt.

Step 12

Bring the flame to medium and sautT, till the tomatoes get mashed up and oil starts separating from the masala.

Step 13

Add ginger and garlic and stir.

Step 14

Add the chicken, curry leaves and 2 cups of water and stir, till the chicken is completely soaked in the masala.

Step 15

Put the lid on and cook it on a medium flame for approx 30 - 40 minutes., stirring occasionally.

Step 16

Take it off the heat.

Step 17

Garnish with coriander leaves, if you like.

Step 18

Serve while still hot with white rice or rotti.