Tastes excellent with kerala parotta.
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---Ingredients:
---Ingredients:
To marinate:
· Chicken pieces - ½ kg
· Turmeric pwd - a pinch
· Red chilly pwd - 1 tsp
· Lemon juice - few drops
· Curry leaves chopped - 1 tbsp
· Chicken pieces - ½ kg
· Turmeric pwd - a pinch
· Red chilly pwd - 1 tsp
· Lemon juice - few drops
· Curry leaves chopped - 1 tbsp
To make Paste:
· Cumin seeds - ½ tsp
· Fennel seeds - 1 tsp
· Garlic pods -4
· Red chilly - 1
· Pepper - ½ tsp
· Coriander seeds - 1 tbsp
· Cinnamon - 1
· Cloves - 4
· Cardamom - 2
· Grated ginger - 1 tsp
· Cumin seeds - ½ tsp
· Fennel seeds - 1 tsp
· Garlic pods -4
· Red chilly - 1
· Pepper - ½ tsp
· Coriander seeds - 1 tbsp
· Cinnamon - 1
· Cloves - 4
· Cardamom - 2
· Grated ginger - 1 tsp
To make Curry:
· Coconut oil - 2 tbsp
· Cumin seeds - ½ tsp
· Sliced onion - 1 cup
· Tomato slices - 1 cup
· Green chilly - 1 (optional)
· Turmeric pwd - ¼ tsp
· Red chilly pwd - ¼ tsp
· Salt to taste
· Coconut oil - 2 tbsp
· Cumin seeds - ½ tsp
· Sliced onion - 1 cup
· Tomato slices - 1 cup
· Green chilly - 1 (optional)
· Turmeric pwd - ¼ tsp
· Red chilly pwd - ¼ tsp
· Salt to taste
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---Method:
1. Wash and slice the chicken to bite-sized pieces.
2. Marinate the chicken with turmeric pwd, kashmiri red chilly pwd, lemon juice, salt and curry leaves.
3. Heat a fry pan.
4. Add cumin seeds, fennel, garlic, red chilly, pepper, coriander seeds, cinnamon, cloves, cardamom and grated ginger.
5. Once roasted for a minute, turn off the flame.
6. Allow to cool and grind to fine paste by adding enough water.
7. Heat coconut oil in the frypan.
8. Add cumin seeds, wait to splutter.
9. Add curry leaves and onions.
10. Saute the sliced onions till transculent.
11. Saute the tomato slices and green chilly.
12. Add the ground masala ( step 6)
13. Mix well and allow to cook for 4 to 5 mins in medium flame.
14. When the masala thickens add turmeric pwd and kashmiri red chilly pwd.
15. Add marinated chicken and stir along with the masala.
16. Add ½ cup of water and stir well.
17. Taste and adjust salt and seasonings.
18. Cook the chicken covered in low medium flame.
19. Take care the masala doesn’t stick to the bottom of the frypan.
20. After 5 mins, turn the flame to low and cook covered until the chicken is cooked tender.
21. Add the finely ground coconut paste and combine.
22. Keep the flame in simmer and cook the chicken curry for 5 mins.
23. Now you can see the masala starts oozing out of the oil.
24. That’s it kerala Chicken curry is ready.
25. Transfer to serving bowl and garnish with fresh coriander leaves.
---Method:
1. Wash and slice the chicken to bite-sized pieces.
2. Marinate the chicken with turmeric pwd, kashmiri red chilly pwd, lemon juice, salt and curry leaves.
3. Heat a fry pan.
4. Add cumin seeds, fennel, garlic, red chilly, pepper, coriander seeds, cinnamon, cloves, cardamom and grated ginger.
5. Once roasted for a minute, turn off the flame.
6. Allow to cool and grind to fine paste by adding enough water.
7. Heat coconut oil in the frypan.
8. Add cumin seeds, wait to splutter.
9. Add curry leaves and onions.
10. Saute the sliced onions till transculent.
11. Saute the tomato slices and green chilly.
12. Add the ground masala ( step 6)
13. Mix well and allow to cook for 4 to 5 mins in medium flame.
14. When the masala thickens add turmeric pwd and kashmiri red chilly pwd.
15. Add marinated chicken and stir along with the masala.
16. Add ½ cup of water and stir well.
17. Taste and adjust salt and seasonings.
18. Cook the chicken covered in low medium flame.
19. Take care the masala doesn’t stick to the bottom of the frypan.
20. After 5 mins, turn the flame to low and cook covered until the chicken is cooked tender.
21. Add the finely ground coconut paste and combine.
22. Keep the flame in simmer and cook the chicken curry for 5 mins.
23. Now you can see the masala starts oozing out of the oil.
24. That’s it kerala Chicken curry is ready.
25. Transfer to serving bowl and garnish with fresh coriander leaves.
Source : http://www.tastyappetite.net
