Kerala Chicken Curry (New recipe)

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 ..