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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Chicken(cleaned and chopped) - 1 kg
- Coconut bits(chopped) - 2 tbsp
- Dry red chillies - 3 nos
- Shallots/small onions(sliced, Kunjulli) - 50 g
- Onion(chopped) - 1 no
- Ginger(crushed) - 50 g
- garlic(crushed) - 10 cloves
- Green chillies(slit) - 3 nos
- Mustard seeds - 1 tsp
- Kashmiri Chilly powder - 1 tbsp
- Chilly powder - 1 1/2 tbsp
- Pepper powder - 1/2 tbsp
- Coriander powder - 4 tbsp
- Turmeric powder - 1 tsp
- Garam masala powder - 1 tsp
- Coconut milk(thick milk) - 1 cup
- Curry leaves(A handful) -
- Water - 2 cups
- Coconut oil - 3 tbsp
- Salt(As reqd) -
Ingredients
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Instructions
- For preparing traditional kerala chicken curry, marinate the chicken pieces with salt, chilly powder, turmeric powder and coriander powder for 1/2 hour.
- Heat coconut oil in a big kadai and splutter mustard seeds.
- After it starts to crackle, add dry chillies and half the curry leaves.
- Then add ginger, garlic and slit green chillies. Saute till done.
- Toss in the marinated chicken and fry well.
- Pour required water and allow it to cook till tender on medium heat for 25 minutes.
- When the curry turns to a semi thick consistency, turn off the flame and mix in the remaining curry leaves, pepper powder and garam masala powder.
- Traditional kerala chicken curry is ready. Serve hot with rice, chapati or tapioca.
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