I came across this recipe while scouring the YouTube for Chicken curries cooked the Kerala way. The video was shot entirely in Malayalam (predominant language spoken in Kerala) and I am Malayalam-illiterate. But one look at the process and I was already drooling.
It tastes mind-blowing more than it looks; not to forget the super-easy part.
Preparation time: 15 minutes
Cooking time: 25 minutes
500 gm chicken
3 medium size onions, sliced
2 tbsp ginger, finely chopped
10-12 cloves of garlic. Leave them whole
2 green chilies, slit (those thin, dark ones are really hot. So use accordingly)
1 medium size tomato, sliced
1/2 tsp turmeric powder
2 tbsp coriander powder
2 tbsp red chili powder (Alter as per your spice-tolerance level)
1 tsp black pepper powder
1/2 tsp fennel seeds powder
1/2 tsp cinnamon powder
3 – 4 tbsp coconut oil
Salt as per taste
1/2 to 1 cup water, as per the desired thickness
1 tbsp coconut oil
3/4 tsp mustard seeds
3 dried red chilies, broken
2 green chilies, slit
8-9 curry leaves
1. Heat oil in a kadhai or a heavy bottomed pan.
2. Add onions, chilies, ginger and garlic. Fry till soft and translucent.
3. Add all the spice powders and saute for one minute.
4. Toss in the tomatoes and fry till soft.
5. Now add water, sprinkle salt and bring it to boil. Now reduce the flame and let it simmer for 3-4 minutes, until the mixture turns into a thick gravy.
6. Slowly tumble in the chicken pieces. Stir, so they are all coated in the gravy.
7. Let the curry simmer for around 10-15 minutes or until the chicken is tender and cooked.
1. Heat 1 tbsp of oil in a separate pan.
2. Add mustard seeds and let them splutter.
3. Now add the curry leaves, green and red chilies and fry on slow flame for a bit. Red chilies tend to burn soon. So take care here.
Now add this tempered mixture to the simmering curry and cook for another 3-4 minutes till the curry is flavored.
Serve with steamed rice and a wedge of lime.
P.S.: *You will also enjoy it with Appams – Kerala style pancakes made with fermented rice batter and coconut milk.
In Sri Lanka, they are known as Hoppers.
*Coconut oil is the stellar ingredient here. All the flavor that the curry has, is because of the coconut oil. Do not use any other oil for this recipe except this one.
*Do not add too much of water in Step 5. You don’t want a really runny curry.
More water can always be added in Step 7. This way you get your desired consistency and also save your curry.
* Alter the amount of green chilies and chili powder as per you tolerance level.
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My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.
Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂
I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.
Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.
After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!
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