Kerala Chicken Curry Recipe
Chicken Curry is made in different variations, Every state, every district, for that matter every household has it own way of making a Chicken Curry, we keep changing the ingredients as per our taste and it becomes yet another way of cooking the curry in different style.
Equipment
- Bottom Kadhai
- Mixer Grinder
- Mixing Bowl
- Pan or Tawa for roasting dry ingredients
Ingredients
- 1 Kg Country Chicken Curry Cut
- 4 Nos Onions Finely sliced
- 2 Nos Tomatoes Chopped
- 1 tbsp Ginger Garlic Paste
- ½ tbsp Turmeric Powder
- 1 tsp Black Pepper Powder
- 1 tbsp Red Chilly powder
- 2 tbsp Coriander Powder
- Salt as per taste
- Oil for Cooking
Dry Roast Ingredients
- 1/2 Cup Freshly grated Coconut (Half Coconut)
- 8-10 Nos Sambhar Onions or Shallots
- 1 tbsp Black Peppercorns
- 2 tbsp Coriander Seeds
- 2-3 Nos Dried Red Chillies
For Tempering
- 4-5 Nos Sambhar Onions or Shallots
- 1 tbsp Chopped Coconut pieces
- Curry Leaves
Instructions
- Ingredients
- Lets begin with marinating the chicken, Add 1 tbsp coriander powder, 1/2 tsp red chilly powder, turmeric and 1/2 tsp black pepper powder
- Then add 1/2 tbsp ginger garlic paste and salt and mix it thoroughly
- Marinate this for 30 minutes, Meanwhile we can prepare for the gravy
- Heat a pan on a low flame and add all the dry roast ingredients
- Roast the ingredients untill aromatic on a low flame, keep stirring continuosly
- Turn off the flame and let it cool for a while, then transfer it to a mixer jar
- Add some water and grind it to a fine paste
- Heat a Kadhai and add about 4-5 tbsp of Oil
- Add sliced onions and fry them on a low medium flame , also add green chillies and curry leaves
- Fry the onions untill golden brown on a low medium flame
- Now add sliced tomatoes and salt and cook until soft and mushy , keep stirring it on a high flame for a while then cover it and cook for 2-3 mins on a low flame.
- Now add the marinated chicken in the masala and keep it on a high flame and cook for 1-2 mins, Keep stirring continuosly
- Now add some water around 1 cup and keep it on a high flame
- Once it starts boiling , cover it with a lid and keep it on a low-medium flame and cook for 30 minsP.S - Since we are using country chicken it takes longer to cook. Country chicken takes 40-45 mins to cook well. Some make country chicken in a pressure cooker to save time.
- Check the chicken after 30 mins,
- Now add the grounded paste to the gravy and mix it well,
- Mix it together and cover it with a lid and cook for another 10-15 mins on low flame
- Check after 15 mins and stir it well,
- The gravy is ready now we will prepare the temperingP.S - Tempering is important as it give extra taste to the Malabar chicken curry
- For Tempering - Take a pan add some oil, add chopped shallot and fry them until slightly golden
- Once the onions starts turning slightly brown add chopped coconut pieces , fry them until golden brown
- Then add curry leaves and fry it once
- Now turn off the flame and add the tempering immediately over the Malabar Chicken Curry
- Malabar Chicken Curry is ready to be served with Kerala Parathas/Steam Rice
Video
Notes
- I have used Country Chicken, Its not mandatory at all, You may use the normal chicken
- You may marinate for longer for extra taste, Always start the marination process first so meanwhile its getting marinated you can prepare the gravy
- Coconut and the other dry ingredients to be roasted on the lowest flame and stir it continuously