This Chicken Curry preparation is rich in spice and embraces the rustic style of Kerala cooking. While it has variations in terms of ingredients used from the usual chicken curry, there are certain similarities that that strike a chord as you sample itsscrumptious flavour. This delicious dish is perfectly complimented by rice and roti.
Chicken - 1 kg
Onion - 400 g
Green Chilli - 20 g
Ginger - 20 g
Chilli powder - 2 tbsp.
Coriander powder - 3 tbsp.
Chicken masala powder - 2 tbsp.
Curry leaves - 2 g
Coconut oil - 150 ml
Coconut milk - 1.5 ltr.
Salt - to taste
Turmeric Powder - 1 pinch
Method of Preparation
Cut the chicken into medium sized pieces and marinate it with a little chilli powder and salt for a while. Make the first and second extract of coconut milk.
Heat kadai (pan), add coconut oil and sauté sliced onions, green chilli, ginger, garlic and curry leaves. Then add chilli powder, coriander powder, turmeric powder and chicken masala powder. Put the chicken pieces in the kadai till it is half done. Add the second extract of coconut milk and get it cooked gently in slow fire.
Finally add the first extract of coconut milk and serve hot.
Courtesy: Michael’s Inn, Thekkady.