Kerala Style Chicken Curry
Servings
4
servingsPrep time
20
minutesCooking time
40
minutesCalories
300
kcalIngredients
1 big Onion, sliced
Garlic, splited into 2 ( took 1whole bulb )*
Ginger, sliced into long strips ( took a big root )*
1tbsp Fennel Seeds
1stick of Cinnamon
4-5 Cloves
3 Cardamom
1tsp Whole Black Pepper
1 Star Anise
1tbsp Chilli Powder
1tsp Turmeric Salt
2 Whole Chicken, cut into medium size pieces
3-4 Tomatoes, diced ( I used canned Tomato puree )
Curry Leaves
Coriander Leaves
Salt
Coconut Oil
Directions
- Heat some Oil in a pan & add Fennel, Cloves, Cinnamon, Cardamom, Star Anise & Black Pepper.
- Fry them on a low flame for few sec.
- Immediately add Onion & fry until it turns light golden brown in color.
- Add Ginger & Garlic.
- Saute for few mins or until the raw smell is gone.
- Add Chili Powder & Turmeric.
- Saute for few mins & add Tomatoes.
- Saute until Tomatoes are cooked & mashed.
- Allow the masala to cool down, then using a blender make a smooth paste ( add water accordingly ).
- Heat some more Oil in the same pan & add Curry Leaves.
- Immediately add the paste.
- Pour some water to thin the mixture.
- Add Salt & mix everything well.
- When the gravy starts to boil add Chicken pieces.
- Cover the pan with a tight lid & allow Chicken to cook well, don’t forget to stir occasionally.
- Once Chicken is cooked well, add Coriander Leaves .
Serve Kerala Style Chicken Curry hot with Roti or Rice or Kerala Parotta.
Notes
- In this particular recipe I used a lot of Ginger & Garlic. It’s a personal choice, so you can always reduce or increase the amount of Ginger & Garlic according to your palate.
Enjoy !!!!!!
This recipe is very easy to cook and delicious.
Very nice recipe love the deep colour it gets and i enjoyed the extra ginger garlic
http://www.mumbaitomelbourne.com/food-and-health-blog-posts/lasuni-paneer-cottage-cheese-in-garlic-sauce
Thank U Sharvari for stopping by 🙂