KERALA STYLE CHICKEN CURRY

This one's for all the chicken lovers out there. It is a traditional Kerala Style Chicken Curry recipe which is little spicy. This chicken curry is a South Indian recipe best served with plan rice, chapati or pulao. Whenever I decided to cook any side-dish for mu roti, I never make the same curry again,as my daughters love chicken too much, each time I try to make chicken curry differently. So try this quick and easy home style chicken curry in Kerala Style packed with full of flavor. Kerala style Chicken Curry 

INGREDIENTS:

½ kg Chicken

1 tablespoon Ginger-Garlic Paste

2 Green Chillies [adjust according to the spice level]

2 finely sliced Onions

Salt to taste

3-4 Sprigs Curry Leaves

3 tablespoon Coconut Oil [I have used vegetable oil]

1 teaspoon Fenugreek Seeds

2 Green Cardamoms

½ teaspoon Fennel Seeds

1-1 ½ Cup Hot Water

1 teaspoon Mustard Seeds

1 teaspoon Vinegar

For fresh masala paste:

4-5 soaked Dry Red Chillies

8-10 Kashmiri Red Chillies

1-1 ½ tablespoon Dry Coriander Seeds

½ teaspoon Black Peppercorns

2 teaspoon Garam Masala Powder

2-3 Shallots [see notes]

METHOD:

For making fresh masala paste:

STEP 1 – Soak red chillies, Kashmiri red chillies, coriander seeds and peppercorns in enough hot water for ½ an hour.

STEP 2 – Remove the seed from the red chillies.

STEP 3 – Now add all these ingredients with shallots in a mixer pot and blend it to make a fine paste.

 STEP 4 – Keep this paste aside.

How to make the Kerala Style Chicken Curry:

STEP 1 – Clean the chicken pieces with clean water and keep aside.

In a mortar pestle, add green chillies, ginger and garlic and crush them coarsely. Slice onions very fine. Keep them aside.

STEP 2 – Now heat pan with oil, add fenugreek seeds and mustard seeds and let them splutter.

STEP 3 – Add sliced onions, fresh crushed green chilli-ginger-garlic and curry leaves and mix well.

STEP 4 – Saute it and cook on medium flame for 3-4 minutes or until raw smell goes off.
STEP 5 – Add salt and vinegar, mix well and cook for next 5 minutes. Cook it on medium flame stirring occasionally. Onions should turn soft and translucent.

STEP 6 – When onions begins to change the colour to golden brown, add the freshly grounded red chilli paste, combine well and cook until oil starts to separate and the raw smell vanishes.

STEP 7 – Then add washed and cleaned chicken pieces and mix well.

STEP 8 – Close the pan and cook the chicken for 4-5 minutes on low flame.

STEP 9 – Taste and add more salt if needed.

STEP 10 – Add hot water and give a nice stir. Cook on low flame until done and chicken pieces are cooked properly.

STEP 11 – Finally, add green cardamoms and fennel seeds, mix it and cook for just one more minute.

STEP 12 – Oil will float on the top of the curry when done. Add few more curry leaves, switch off the heat and cover it with the lid.

STEP 13 – Keep it covered for 30 minutes before serving which enhance the flavour of the curry.

Serve it with roti/ steamed rice and enjoy.

NOTES: *I do not have shallots, so added 1 onion in it.