Kerala Chicken Curry2012-05-27
- Yield : 1
- Servings : 6
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
Kerala Chicken Curry
Kerala chicken curry is a spice-rich chicken preparation. Chicken is prepared in a wide variety, depending on the region and culture of people. It is a food stuff which has good source of protein in it. It is unhealthy to prepare chicken with excess amount of oil such as in deep frying. Here you can enjoy a traditional Kerala chicken curry.
- Chicken - 1 kg
- Kashmiri Chilli powder (കാശ്മീരി മുളകുപൊടി) - 1 Table spoon
- Coriander powder (മല്ലിപ്പൊടി) - 2 Table spoon
- Chicken masala (ചിക്കന് മസാല) - 1 Table spoon
- Turmeric powder (മഞ്ഞള്പൊടി) - 1 Pinch
- Pepper (കുരുമുളക്) - 1 Tea spoon
- Ginger (ഇഞ്ചി) - 2 Pieces (1 inch each)
- Garlic (വെളുത്തുള്ളി) - 6 Cloves
- Green chilli (പച്ചമുളക്) - 2 Nos
- Shallot (ചെറിയ ഉള്ളി) - 8 Nos
- Onion (സവോള) - 3 Nos
- Tomato (തക്കാളി) - 1 No
- Curry leaves (കറിവേപ്പില) - 3 Sprigs
- Coconut Oil (വെളിച്ചെണ്ണ) - 3 Table Spoon
- Mustard seeds (കടുക്) - 1 Tea spoon
- Salt (ഉപ്പ്) – as needed
- Coconut milk (തേങ്ങ പാല്) - ¾ cup (optional)
Cut the chicken into medium pieces, clean it well and keep aside.
Heat kashmiri chilli powder, coriander powder, chicken masala and turmeric powder in a frying pan on a low flame.
Grind this roasted mix with pepper, ginger (1 inch piece), garlic (3 cloves), green chilli, curry leaves (2 sprigs) and salt (to taste) into a paste.
Marinate chicken with the ground paste and keep aside for minimum 30 minutes.
Crush the ginger (1 inch piece) and garlic (3 cloves). Chop onion and slice shallot & tomato.
Heat 2 table spoon coconut oil in a cooking pan (preferably non-stick), put crushed garlic & ginger, then finely chopped onion and saute till brown. Add salt to taste.
To this add marinated chicken pieces and sliced tomato. Stir occasionally for 5 minutes. Add 1 cup of water and cook it covered till done. (reduce the flame to medium when it starts boiling).
Add coconut milk (optional) and remove from the flame.
Heat 1 table spoon coconut oil in a cooking pan and put mustard seeds. When it splutters, to this add shallots and curry leaves (1 sprig). Saute till brown. Add this to the prepared chicken.
Kerala chicken curry is ready for serving. Serve hot.
1) To avoid raw odour of chicken, 1 table spoon of vinegar or lemon juice can be used, when cleaning the chicken.
2) Adjust the spices according to your taste.
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Main nutritional contents are,
1 Table spoon = 3 Tea spoons
1 Dessert spoon = 2 Tea spoons
1 Tea spoon = 5 ml
1 Cup = 236.588 ml