Wednesday, January 28, 2015

Kerala Chicken Curry Recipe - quick and easy dinner recipe

This chicken curry Kerala recipe made in a coconut based gravy(sauce) is one from mom's recipes and when my daughter wanted to have rice and chicken curry for dinner this is what came to mind immediately. A call to mom, the recipe and yes, I was on my way to making mm's chicken curry. A simple and easy chicken recipe that is great for a Sunday brunch pick, this will be done in less than 30 minutes including all the preparations required. Unlike the recipes which involve frying of coconut, this involves making a slightly coarse paste of coconut and adding to the curry when almost done. The coconut really adds a taste, flavour and also body to the gravy. Perfect with rice or chapatis.

Chicken - 500 gms(cut, cleaned)
Onions - 2 medium sized(chopped finely)
Tomato - 1 (chopped into small pieces)
Red chilli powder - 1 tbsp
Haldi (turmeric powder) - 1/4 tsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tsp(you may also add a few whole spices like cardamom-2, cloves-2 and cinnamon- 1" piece if you wish)
Garlic paste - 1 tsp(I used fresh paste of both ginger and garlic)
Ginger paste - 1 tsp
Curry leaves - a handful
Oil - 2 to 3 tbsp
Salt - as per taste
Coconut - 4 tbsp (make a slightly coarse paste in the blender with 1/4 cup water)
Coconut oil - 1 tsp (or you may use any cooking oil)

Method for making the Kerala Chicken Curry Recipe:
1- Cut the chicken into small pieces, clea, was and keep aside. I use lime juice and salt to soak the chicken for 10 minutes in water and then wash it 2 to 3 times to do a thorough cleaning.
2- Take a pan and add the oil in it. Now add the finely chopped onions, ginger - garlic paste (if you wish to add whole spices add it first and fry for half a minute and then add the chopped onions and garlic giner paste). Add salt ( i generally add salt while frying onions as it makes the onions sweat and cook faster without burning). Saute till the onions turn soft and golden brown and the raw smell of ginger and garlic disappear.
3- Add the chopped tomatoes and saute till well cooked and breaks down forming a nice thick paste form. Add the turmeric powder, red chilli powder and saute. You may alternately add all the powdered masala mixed in water to avoid it from getting burnt. Add the coriander powder and half tsp garam masala powder and saute till the oil starts separating showing that it is all cooked. Add helf of the fresh curry leaves and mix well.
4- Add the chicken pieces and half glass of water. Mix the chicken with the masala. Cover and let cook for 8 to 10 minutes. Open and add the remaining curry leaves and the garam masala powder. Mix
5- Add the coconut paste, mix well. Let boil for 1-2 minutes. Switch off flame. Add 1 tsp coconut oil. Mix. Cover and keep aside for 10 minutes. Serve with steamed rice or chapatis(Indian bread).

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