Hi Friends , presenting my version of not so complicated , spicy and delicious Kerala style Chicken curry. It is not very different than the usual way of preparing chicken curry , but thought of sharing it here as few of them had requested for the recipe.
Sharing the detailed recipe below , Do try it and share your feedback.
RECIPE:
Preparation time: 10 mins
Cooking time: 45 mins
Serves: 3 to 4
INGREDIENTS:
- Chicken : 1/2kg ( with bone preferred)
- Red onions: 1 large sliced
- Tomato: 1/2 or 1 small chopped
- Green chillies: 2 slit
- Curry leaves few
- Ginger garlic : 1tbsp crushed
- Kashmiri Chilli powder: 1tbsp
- Turmeric powder: 1/2tsp
- Coriander powder: 1n 1/2tbsp
- Fennel seed/ perinjeerakam powder: 1tsp
- Chicken Masala: 1tbsp
- Salt: for taste
- Cinnamon stick: 1 small
- Green cardamom: 3
- Cloves:3
- Star anise: 1
- Black peppercorns: 1/2 tsp
- Coriander leaves: few chopped
- Coconut oil: 3 tbsp
FOR MARINATION:
- Kashmiri Chilli powder: 1tsp
- Turmeric powder: 1/2tsp
- Coriander powder: 1/2tsp
- Chicken masala: 1tsp
- Ginger garlic paste: 1tsp
- Yoghurt: 2tbsp
- Salt: 2tsp
PREPARATION:
- Marinate the chicken pieces with the ingredients listed under “For Marination”.Keep it covered for 30 mins.
- Heat oil for shallow frying, add the chicken pieces, cover n cook , turning in between, till all sides are fried and tender.
- Transfer the chicken to a bowl and keep aside.
- Heat oil in a wok, add the whole spices ( cardamom,cloves,cinnamon,peppercorns,star anise). Toss.
- Add sliced onions, green chillies and curry leaves with some salt. Cover and cook till it turns soft with intermittent sauteeing.
- Now add ginger garlic paste and saute till the raw smell goes off.
- Add chopped tomatoes , cook till soft and mushy.
- Lower the flame, add turmeric powder, fennel seed powder, kashmiri chilli powder and coriander powder. Mix well, sprinkle some hot water to combine.
- Add a cup of water and let it come to boil
- Add chicken masala and mix. Add the fried chicken masala and mix gently.
- Add 1 more cup of hot water and some salt if required. Cover and cook on high flame for 5 mins.
- Open the lid and simmer for another 10 mins or till the gravy thickens.
- Finally add some chopped coriander leaves and mix. Keep it covered for atleast 30 mins before serving.
