KERALA STYLE CHICKEN CURRY

Bored of eating regular chicken curries then try this Kerala style chicken curry which is packed with flavours of various spices and curry leaves. Kerala style chicken curry is creamy, rich  and spicy, all time favourite. Sunday is the perfect day to try this type of recipes and experiments at my home. There are tons of different variations to prepare chicken curry. This is spicy and very easy to prepare, excellent taste , goes well with chapatti, parantha, naan or steamed rice. Here is perfect weather for having something hot and spicy. So I decided to make this Kerala style chicken curry.  The recipe is unique because the using of chopped dry kashmiri chillies and coconut. It is spicy but rich and creamy, try this simple, spicy and aromatic Kerala style  curry and you will surely love this...!!

INGREDIENTS:
1 Kg Chicken, cut and cleaned
To saute and grind, for the gravy:
2-3 teaspoon Coconut Oil
6 big Onions,medium sized, sliced thin lengthwise
4 Tomatoes, thin sliced
To marinate:   
3/4th teaspoon Turmeric Powder
3 Green Chilli, slit lengthwise
2 teaspoon Kashmir Red Chilli Powder
3/4th teaspoon Pepper Powder
1 teaspoon Salt
1 sprig Curry Leaves
To Grind a smooth paste (raw ingredients for the masala):
6-8 Garlic Cloves
3-4 teaspoon Ginger, chopped
2 Cinnamon Sticks, 1" pieces
5-6 Cloves
3 peeled Cardamom Pods
2 teaspoon Fennel Seeds
2 tablespoon Black Peppercorn
1 teaspoon Cumin Powder
3 teaspoon Kashmiri Red Chilli Powder
1 teaspoon Lemon Juice (optional)
Salt to taste
The Seasoning:
2 tablespoon Coconut Oil
1/2 teaspoon Cumin Seeds
3-4 Green Chilli, lengthwise slit
1/2 teaspoon Turmeric Powder
2 teaspoon Kashmiri Red Chilli Powder
2 sprigs Curry Leaves
1 cup Coconut Shavings (grind to a smooth pasting adding enough water)

METHOD:
STEP 1 - Marinate Chicken with the ingredients given in the To Marinate List.

STEP 2 -Grind the masala  under the heading To Grind Smooth Paste.

STEP 3 - Heat 2-3 tablespoon Coconut oil in a wide kadhai and saute the sliced onions till translucent adding half a teaspoon salt.[see notes]

STEP 4 - Saute along the tomato slices.

Turn off when it cooks and turn to a mushy mass.

STEP 5 - Cool and grind to a smooth paste.

STEP 6 - Heat 2 tablespoon oil (refer The Seasoning List) in the same kadhai,splutter the cumin seeds and saute the green chillis and curry leaves.

STEP 7 - Followed by the ground masala.

STEP 8 - Saute till the raw smell disappears and aroma of masala spread around. You may drizzle a bit more oil if you aren't using coconut oil or even otherwise. Take care not to burn the masala as it tends to stick the bottom of the pan.

STEP 9 -  While it turns dark brown in color, add the 1/2 teaspoon turmeric powder and 2 teaspoon chilli powder.

STEP 10 - Saute along with the masala for a few seconds. Stir in the onion-tomato paste along with 1-1 1/2 cup of water.

You may use the water used to rinse your mixie at this point.

STEP 11 - Dump the chicken pieces carefully when the gravy starts simmering.

STEP 12 - Check salt and close the curry with a lid. The gravy splutters and it is always safe to close the curry allowing to simmer further.

STEP 13 - Grind coconut to a thick paste adding enough water.

STEP 14 - After 5 minutes add the ground paste to simmering curry.

STEP 15 - Combine gently. Let it simmer again until the pieces turn soft and cooked. Check the salt again if needed.

STEP 15 - Simmer it in a closed pan until the pieces turn tender.

STEP 16 - You will find oil separating on top. When the curry attains the right consistency. Not too thick nor watery. Switch of the flame and your curry is ready to serve.

Serve it with chapatti, parantha, or steamed rice.

NOTES: I don't have coconut oil so used regular groundnut oil.