This chicken curry recipe has come to rescue several times when there are guests for lunch or dinner. I got this when I was flipping through the pages of a recipe book and thought of trying this. Speciality of this recipe is roasted spices and coconut milk.
In this recipe, chicken is prepared with different varieties of Kerala’s herbs and condiments. This has an amalgamation of spices and way too scrumptious dish. Recipe looks a bit complicated, but it is actually simple and I am sure would come out with great flavors and amazing taste.
Ingredients
Method:
I am sending this to Kerala Kitchen an event hosted by Magpie.
In this recipe, chicken is prepared with different varieties of Kerala’s herbs and condiments. This has an amalgamation of spices and way too scrumptious dish. Recipe looks a bit complicated, but it is actually simple and I am sure would come out with great flavors and amazing taste.
Ingredients
- Chicken- 1kg
- Turmeric powder- 1 ½ tsp
- Salt- as per taste
- Curd- 1tbsp
- Coconut (grated)- 2cups
- Water- 2cups
- Coconut oil- 2tbsp
- Whole dry Kashmiri red chillies- 8nos
- Whole dry red chillies- 2nos
- Ginger and garlic paste- 3tbsp
- Pepper corns- 1/2tsp
- Aniseed- 1tsp
- Cinnamon- 2sticks
- Cloves- 10nos
- Green cardamoms- 3nos
- Coriander seeds- 4tbsp
- Cumin Seeds- ½ tsp
- Onions (chopped)- 2nos
- Green chillies- 2nos
- Tomatoes (chopped)- 2nos
- Marinate the chicken pieces with 1tsp turmeric powder, little salt and curd. Keep it aside.
- Extract 1cup thick milk from coconut using 1 cup water. Add ¾ cup of water to the same and extract ¾ cup thin milk.
- Heat a pan and add 1tbsp coconut oil. Roast all the ingredients from 8 to 18 together (except ginger and garlic paste) and keep it aside.
- After cooling, grind this along with ginger and garlic paste to a fine paste, adding a little water from time to time.
- Heat remaining oil in cooker. Add chopped onions and fry till golden brown.
- Add remaining turmeric powder, ground spice paste, chillies and tomatoes. Saute well.. Add the marinated Chicken and salt. Mix well. Add the thin coconut milk and stir well.
- Close the cooker. Cook till the chicken is cooked. Maybe around 3 whistles.
- Remove cooker from flame and let it cool.
- Open the cooker and add the thick coconut milk.Keep on low heat and stir well continuously. Do not allow to boil and remove from stove. Your yummy Kerala style chicken curry is ready :-)
I am sending this to Kerala Kitchen an event hosted by Magpie.
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