Traditional Kerala Style Chicken Curry

Ingredients (Serves 4)

1. Chicken – 3/4 kg, cut into medium-small pieces
   Turmeric powder -1/2 tsp
   Pepper powder – 1/2 tsp
   Salt – As required
   To dry roast
2. Coriander seeds – 2 tbsp
   Dried red chilies (regular +good quality kashmiri / bydagi dried red chilies) – 6 – 8
   Grated coconut – 2.5 tbsp
   For the gravy
3. Coconut oil – 2.5 tbsp
4. Mustard seeds – 3/4 tsp
   Fennel seeds – 1/2 tsp
5. Shallots, sliced – 1 – 1.5 cup (You can use onion instead)
6. Ginger and garlic – 1.5 tbsp each, crushed
   Green chili – 1, slit
   Curry leaves – 1 sprig
   Thenga kothu / coconut tidbits – 1/4 cup
7. Turmeric powder – 1/4 tsp
   Garam masala powder – 1/2 – 3/4 tsp (Recipe below)
8. Hot water – 1 cup
9. Salt – To taste
10. Coconut oil – 1 tsp
    Curry leaves – A few

Method

1. Marinate chicken pieces with the remaining ingredients numbered 1. Set aside for 30 minutes.
2. Dry roast coriander seeds and dried red chilies for 1 minute for medium heat. Add grated coconut and stir continuously for 3 – 4 minutes over low heat till coconut turns golden. Cool down. Grind to a powder. Add 2 – 3 tbsp water and grind to a fine paste.
     
3. Heat 2.5 tbsp coconut oil in a pan over medium-high heat. Splutter mustard seeds and then add fennel seeds and curry leaves. Stir for a few seconds. Add shallots, little salt and saute till translucent. Add ginger, garlic, green chili, curry leaves and coconut tidbits. Cook till onion turns light golden. Add turmeric powder, garam masala powder and mix well. Add marinated chicken pieces and cook for 6 – 8 minutes, stirring in between. Add hot water and mix well. Cook covered for 15 minutes, stirring in between, until 3/4 th cooked. Add ground paste and mix well. Cook covered for 10 – 15 minutes over low heat until chicken is completely cooked through and gravy turns thick. Add a tsp of coconut oil and a few curry leaves. Switch off. Let rest for at least 20 minutes before serving. Serve with appam, idiyappam, pathiri, porotta, pulao, plain rice etc.
        

Homemade Garam Masala Powder Recipe

Fennel seeds / perum jeerakam – 2 tbsp
Cloves / grambu –  8
Green cardamom/ elakka  – 6
Cinnamon stick / karuva patta – 1/2 inch
Kus kus / white poppy seeds – 1/2 tsp (optional)
Whole black pepper corns / kurumulaku – 1/2 tsp
Star anise / thakkolam – 1 small
Jathi pathri / mace – a small piece

Grind the above spices to a powder in the small jar of a blender or in a coffee grinder (no need to roast the spices). We need only 1/2 – 1 tsp garam masala powder for this recipe. Store leftovers in an air-tight container.