This is a traditional Kerala style chicken curry. Coconut milk, coconut
oil, curry leaves, shallots and spices make it a traditional one. This curry
goes well with rice, roti, appam or idiappam.
Basic info about the recipe
Cuisine -
South Indian
Serves -
4 people.
Ingredients
1.
Chicken -
750 gms
2.
Turmeric
powder -
½ tsp
3.
Kashmiri
red chilli powder -
3 tsp
4.
Chicken
masala -
3 tsp
5.
Coconut
milk -
½ cup
6.
Shallots -
10 nos
7.
Onion -
2 nos
8.
Ginger -
2 tsp
9.
Garlic -3
tsp
10.
Curry
leaves -
8-10 nos
11.
Salt -
to taste
12.
Garam
masala( whole) -
3tsp
13.
Coriander
seeds -
2 tsp
14.
Perinjeerakam(saunf) - 1 tsp
15.
Oil -
1 tbsp
16.
Mustard
seeds -
1 tsp
Method: Clean and wash the chicken with turmeric powder. Cut into medium
size pieces.
Dry roast the garam masala( the packet which I bought contained cumin seeds
instead of saunf, so I have used both) saunf and coriander seeds together for
2-3 minutes. Grind to a fine powder.
Take a cooker and add the chicken pieces, sliced shallots, onion, ginger,
garlic, curry leaves, turmeric powder, red chilli powder, garam masala powder
and salt and mix with your hand thoroughly. Add half a cup of water and close
the cooker. Wait for 2-3 whistles.
Transfer the cooked chicken to a non-stick pan and add coconut milk( I have mixed the coconut milk powder in half a cup of water) and
chicken masala and cook well. Stir in between so that the coconut milk is not
split.
Heat a kadai and add oil to it. Splutter mustard seeds and curry leaves and
pour over the curry. Mix well. Serve hot.
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