Kerala Chicken Curry

I think if you are from Kerala and you love Chicken Curry I am pretty sure that you have had this kind of curry. As most of the home make some curry like this , ofcourse recipe might be a little different.

Even if you think the ingridient list is long it is a pretty easy Curry to make.

And personally I think the curry is much better the next day, just make sure you keep the curry in the fridge if you want to use next day.

The good think aobut the curry beeing good next day is, you can prepare the day before you have some guest or even if you want to have something delicious foe a weekend you can cook this ealy and chill on weekend, only thing you will have to do is heat up the curry when you want to use it.

I am sure just looking to that sacue of the Chicken Curry you all are drooling.

I can imagine hundreads of ways of eating this chicken curry.

You can eat with rice, roties, bread, idiyappoms, dosa ( first time I ate Dosa and Chicken was in a Mall in B'lore few years back )



I medium whole chickencut int small pieces.

Oil 1/4 cup

Shallots 250 gms thinly slices

8 to 10 garlic cloves sliced

Ginger sliced thinly tbsp

Green Chillies halfed 6

Corriander powder 3 tbsp

Chillie powder 2 tbsp

Turmeric powder 3/4 tsp

Garam masala 1 tbsp

Coconut milk 400 ml. In a traditional kitchen they will use frehsly squeezed coconut milk and use the thin milk and the thicke milk, I use tinned one. And when the recipe as for thin milk I just dilute few tbsp of thick milk with water and then add.

Fennel seeds dry roasted and powdered 1/2 tsp

Salt to taste

Curry leaves, few sprigs



Method:

Heat the oil in a pan/wok add the garlic and ginger, fry for few minutes.

Add the sliced onions, fresh chillies and saute till they are lightly browned.

Now mix with a few tbsp of water the trumeric, corriander powder,Chillie powder and add this mix to the onions and fry atleast 8 minutes till the oil seperates from the mix, this step is really important.

Now add the chicken pieices and fry for few more minutes.

Add the garam masala, fennel powder and salt and fruther fry for few more minutes.

Take few tbsp of coconut milk dilute with 1/2 cup of water and add to the chicken mix.

Cook for some 15 minutes more or till the chicken is done.

Now add the rest of the coconut milk boil for few minutes add the curry leaves, and close the pan with a lid.

Serve with steamed rice, roties, bread etc....