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Main Course

Sweet Chicken Masala

Old-fashioned Kerala sweetmaking — no shortcuts, no substitutes. Jaggery, ghee, and coconut come together through slow cooking and patience into something far greater than the sum of their parts.

Ingredientsfor 5 servings

1k g Chicken
2 nos Onion
3 nos Tomato
11/2 tbsp Chilli powder
1 tbsp Coriander powder
2 tsp Pepper powder
2 inch Ginger — crushed
1 cup Curd
1 tsp Sugar
3 tbsp Oil

Preparation

Step 1
Warm the oil in a kadai or a pan.
Step 2
Cook the onions followed by the ginger.
Step 3
Add tomatoes and fry well.
Step 4
Add the powders and cook until the oil starts to separate.
Step 5
Add the chicken pieces and cook on a low flame with the vessel closed.
Step 6
When it is half cooked, add the sugar to the curd and Stir everything together thoroughly and add this to the half cooked chicken.
Step 7
Continue cooking, until it is well done and the masala paste sticks to the chicken pieces.
Step 8
Remove from fire. Serve hot.

Tip

Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.

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Main Course

Sweet Chicken Masala

Old-fashioned Kerala sweetmaking — no shortcuts, no substitutes. Jaggery, ghee, and coconut come together through slow cooking and patience into something far greater than the sum of their parts.

Ingredientsfor 5 servings

1k g Chicken
2 nos Onion
3 nos Tomato
11/2 tbsp Chilli powder
1 tbsp Coriander powder
2 tsp Pepper powder
2 inch Ginger — crushed
1 cup Curd
1 tsp Sugar
3 tbsp Oil

Preparation

Step 1
Warm the oil in a kadai or a pan.
Step 2
Cook the onions followed by the ginger.
Step 3
Add tomatoes and fry well.
Step 4
Add the powders and cook until the oil starts to separate.
Step 5
Add the chicken pieces and cook on a low flame with the vessel closed.
Step 6
When it is half cooked, add the sugar to the curd and Stir everything together thoroughly and add this to the half cooked chicken.
Step 7
Continue cooking, until it is well done and the masala paste sticks to the chicken pieces.
Step 8
Remove from fire. Serve hot.