Kerala Chicken Curry (New recipe) – This type of Spicy Chicken curry is popular in almost all
the restaurants and fast food joints in Kerala. A quick recipe without coconut
paste, ginger – garlic paste and coconut milk. Best with Kerala parotta /
Chapati / Phulkas / Pulao / Rice …
Serves: 4 – 5
Ingredients
For the spice paste:
2 ½ teaspoon red chilli powder (or 1 1/2 teaspoon to 2 teaspoon - less spice)
½ teaspoon pepper powder
4 teaspoon coriander powder (or 3 teaspoon for less spice)
½ teaspoon turmeric powder
1 teaspoon garam masala powder (or mix ¼ teaspoon cinnamon powder, ¼ teaspoon nut meg
powder and ¼ teaspoon clove powder (these spice powder available separately in
super markets). No need to buy chicken masala of leading brands.
¼ cup (50 ml) water
Dilute spice powders in 50 ml
water and make a smooth paste. Keep aside.
Ingredients
For chicken:
1 kg chicken, cut into medium pieces
1 teaspoon salt
½ teaspoon turmeric
powder
1 teaspoon red chilli powder
Wash and clean chicken pieces. Drain out water thoroughly.
In a wide bowl, marinate chicken pieces
with turmeric powder, red chilli powder
and salt. Cover and keep aside for half an hour.
Other ingredients
3 tablespoon oil (45 ml)
4 big size onion, finely sliced
15 garlic cloves, sliced
1 – inch piece ginger, finely sliced
12 curry leaves
4 tomatoes, sliced
Spice paste
Marinated chicken pieces
1 teaspoon salt (or to taste)
Method
Heat oil in a wide karahi / uruli / or any other pan on a medium heat. Add sliced onions and fry light golden in color (color change from
pink to light golden). It may take 20 – 22 minutes.
Add sliced ginger, garlic and curry leaves. Fry for 5
minutes on a medium to low heat.
Add sliced tomatoes and fry for 5 minutes.
Add diluted spice paste and stir well on a low heat for 5 – 7 minutes until the water
dries up and raw smell disappears.
Add marinated chicken pieces and salt to taste. Mix all the
ingredients well. Do not add water for cooking. Cover with a tight lid and cook
on a medium to low heat for 30 – 35 minutes until chicken pieces well cooked.
Final gravy may be ½ cup. Open lid and stir continuously for 10 – 12 minutes
until the gravy thickens / well coated on chicken pieces / fragrant. Serve with
Kerala parotta / rotis / pulao / brown bread / appam ..
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